Articles & Recipes

Fish Tacos

September 7, 2018

These are less calorific but just as fun cousins of Baja fish tacos. Usually made with fried battered fish and tortillas that are either fried or doubled up to prevent leaks, Baja fish tacos are San Diego’s most famous dish. Kids love this delicious and easy recipe! These make for a fabulous busy weeknight dinner.

Ingredients Makes 12 tacos

1⁄2 cup sour cream 125 mL
1⁄2 cup mayonnaise 125 mL
2 tbsp chopped cilantro leaves 30 mL
1 tbsp minced chipotle chile pepper in adobo sauce 15 mL

3 small tomatoes (about 12 oz/375 g total), cut in 1⁄4-inch (0.5 cm) dice 3
1⁄3 cup chopped sweet onion (such as Vidalia) 75 mL
1⁄3 cup loosely packed cilantro leaves 75 mL
1 small jalapeño pepper, seeded and chopped 1
1 clove garlic, minced 1
1 tbsp freshly squeezed lime juice 15 mL
1⁄2 tsp salt (approx.) 2 mL
1⁄4 tsp freshly ground black pepper 1 mL
 small corn tortillas (about 51⁄2 inches/14 cm in diameter) 12

11⁄2 cups finely shredded green cabbage (about 3 oz/90 g) 375 mL

2 cans (each 6 oz/170 g) tuna in water, drained, excess moisture removed and broken into flakes (see Tips) 2


  • Preheat oven or toaster oven to 350°F (180°C)
  1. Dressing: In a measuring cup, stir together sour cream, mayonnaise, cilantro, chipotle pepper and salt to taste. You will have about 1 cup (250 mL) dressing.
  2. Salsa: In a bowl, stir together tomatoes, onion, cilantro, jalapeño, garlic, lime juice, salt and pepper. Taste and adjust salt if necessary. You will have about 2 cups (500 mL) salsa.
  3. Tacos: Divide tortillas into two batches and wrap each in foil. Place in preheated oven and heat for 10 to 12 minutes, until warm.
  4. Place warm tortillas on a work surface. Smear each with about 11⁄2 tbsp (22 mL) dressing and top with about 2 tbsp (30 mL) cabbage. Add about 2 tbsp (30 mL) tuna and, using a slotted spoon, about 2 tbsp (30 mL) salsa. (You will have some salsa left over.) Serve immediately.


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