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Restaurants›Taco Libre North St. Augustine›Pescado Taco Recipe

Pescado Taco Recipe

Name: Taco Libre North St. Augustines Pescado Taco Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb firm white fish fillets (cod, halibut, or mahi-mahi); 3 tbsp fresh lime juice; 2 tbsp olive oil; 2 each garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp salt; 0.5 tsp black pepper; 2 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 0.25 cup fresh cilantro, chopped; 0.5 each jalapeño, seeded and finely diced (optional); 0.5 cup mayonnaise; 0.25 cup Mexican crema or sour cream; 2 tbsp fresh lime juice (for slaw); 1 tsp honey or agave; 0.5 tsp salt (for slaw); 0.25 tsp black pepper (for slaw); 1 each avocado, sliced or mashed; 2 each fresh lime wedges; 2 tbsp hot sauce or salsa verde (optional); 0.25 cup cotija cheese or queso fresco, crumbled (optional); 2 tbsp fresh cilantro leaves (for garnish); 8 each corn tortillas (6-inch); 2 tbsp vegetable oil or neutral oil (for pan-frying tortillas if desired)

Inspired by Taco Libre North St. Augustine

Time35m

Serves4

Make Pescado Taco Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

1 lb firm white fish fillets (cod, halibut, or mahi-mahi)

3 tbsp Fresh lime juice

2 tbsp olive oil

2 each Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Toppings & Slaw

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1/4 cup Fresh cilantro, chopped

1/2 each jalapeño, seeded and finely diced (optional)

1/2 cup Mayonnaise

1/4 cup Mexican crema or sour cream

2 tbsp fresh lime juice (for slaw)

1 tsp honey or agave

1/2 tsp salt (for slaw)

1/4 tsp black pepper (for slaw)

Sauce & Extras

1 each avocado, sliced or mashed

2 each fresh lime wedges

2 tbsp hot sauce or salsa verde (optional)

1/4 cup cotija cheese or queso fresco, crumbled (optional)

2 tbsp fresh cilantro leaves (for garnish)

Tortillas & Cooking

8 each corn tortillas (6-inch)

2 tbsp vegetable oil or neutral oil (for pan-frying tortillas if desired)

Method

Fish & Marinade

Prep fish

Pat the fish fillets dry with paper towels and cut into 1-inch wide strips or bite-sized pieces for tacos. Place in a shallow bowl or zip-top bag.

Make marinade

In a small bowl whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper until combined.

Marinate

Pour the marinade over the fish pieces, toss gently to coat, and refrigerate for 15–25 minutes (no more than 30 minutes) to avoid the acid 'cooking' the fish.

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film (about 1 tsp) of oil to the pan. Add the fish in a single layer without crowding; cook 2–3 minutes per side until opaque, lightly browned, and flaky (internal temperature ~145°F / 63°C). Work in batches if necessary. Remove cooked fish to a plate and keep warm.

Toppings & Slaw

Make slaw

In a mixing bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup chopped cilantro, and 1/2 diced jalapeño (if using). In a separate small bowl whisk together 1/2 cup mayonnaise, 1/4 cup crema or sour cream, 2 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss to coat evenly. Taste and adjust salt/lime as needed. Refrigerate until ready to use (can be made 1 day ahead).

Prepare avocado & extras

Slice or mash the avocado just before serving and set aside. Crumble 1/4 cup cotija or queso fresco if using. Warm lime wedges and set out hot sauce or salsa verde.

Tortillas & Assembly

Warm tortillas

To warm, heat a dry skillet over medium-high and warm each corn tortilla 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, brush lightly with oil and warm in a skillet for 20 seconds per side for extra flexibility. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos

Place a warm tortilla on a plate. Add 2–3 pieces of cooked fish in the center. Top with a generous spoonful of cabbage slaw, a few slices or a smear of avocado, a drizzle of crema or hot sauce if desired, and sprinkle with crumbled cotija and cilantro leaves. Serve immediately with lime wedges for squeezing.

Serving suggestion

Serve 2 tacos per person as a light meal or 3–4 tacos for heartier appetite. Offer extra slaw, hot sauce, and lime on the side.