Fiesta Fish Tacos
In honor of Taco Tuesday Chef and Wellness Expert Charles Chen has a festive and colorful taco recipe featuring fresh fish!
Fiesta Fish Tacos
Lunch, Dinner, Main
Seafood, Mexican

For the Tacos:

  • 1 pound of the white fish of your choosing (cod, snapper, tilapia)
  • 8 small grain free tortillas
  • 1 avocado
  • Cilantro
  • Extra Lime
  • Toppings: 1 Tsp Toasted Coconut Flakes, 2 Tsp of Vegan Sriracha Mayonnaise

For the Fish Marinade:

  • 2 tablespoons avocado oil
  • 1 tablespoon of gochujang sauce
  • 1 tablespoon lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon s & b chili powder
  • ¼ teaspoon pink salt
  • ¼ teaspoon ground black pepper

For the Slaw:

  • 2 cups purple cabbage, shredded
  • ¼ cup cilantro, chopped
  • ½ green onion, sliced
  • 1 clove garlic, minced
  • 2 tablespoon of pickled pink ginger ( save some for topping)

For the Citrus Lime Cream:

  • ¼ cup coconut cream
  • 1 tsp of miso white
  • 1 tsp of local honey
  • 3 tablespoons avocado mayonnaise
  • 1 tablespoon fresh lime juice
  • zest from half a lime
  • ¼ teaspoon pink salt


  1. Preheat the oven to 425 degrees.
  2. Combine all of the fish marinate ingredients in a large bowl, then add the fish to the marinate and let it sit in the fridge for 15 minutes while you prep the slaw and crema.
  3. Slaw: Combine all the ingredients in a bowl.
  4. Crema: In a small bowl, whisk together all of the ingredients.
  5. Now it’s time to bake the fish on a baking sheet. Don’t forget the parchment paper or aluminum foil. Bake the fish for 9-10 minutes. (Your fish filets should be on the small side. Don’t try to cook a 1 pound filet in 10 minutes).
  6. Throw (or gently place) your tortillas in the oven just to warm them through for a minute or two.
  7. Once the fish is cooked, break the fish into manageable fish taco size pieces using a fork.
  8. Now that all parts have individually been completed, it’s time to assemble your taco! Top your taco with a sprinkle of cilantro, coconut flakes, pink pickled ginger and and extra squeeze of lime to finish!