Sunday, Aug 29

Tacos de Pescado

I’ve updated and changed my legendary Fish Tacos recipe slightly since I first published it a few years ago, so I wanted to share it with you guys.

Some of the changes:

  • Gluten Free breading on the fish
  • Homemade Garlic Corn Salsa
  • Walleye or other white flaky fish instead of Mahi (any fish will work of course)
  • Fish is fried but not “deep fried”, but you could opt to forgo the breading and just pan sear or grill


Fresh Walleye or other white fish – 2lb

  • Egg – 2, beaten in large bowl
  • Plank bread crumbs (gluten free or regular) – 1 cup in large bowl
  • Garlic Salt – to taste


  • Red Cabbage, 1/3 head shredded thin on cheese grater
  • Lime – 2 squeezed
  • Cilantro – small bunch finely chopped
  • Olive Oil – 1-2T
  • Sea Salt – to taste

Corn Salsa

  • Corn cut from 2 ears or 1/2 can (drained)
  • Tomato – 1 large diced, or 1 can diced and drained
  • Garlic – 3-4 cloves sliced super thin
  • Sea Salt – to taste
  • Black Pepper – to taste
  • Basil – 1t


  • Jalapeños – 4-6 sliced thin
  • Onion – 1 large sliced or chopped
  • Tomato Paste – 2T
  • Garlic Salt – to taste


  • Avocados – 1-2
  • Lime Juice – 1:2 ratio limes:avocado
  • Sea Salt – to taste
  • Cilantro – 1-2T chopped (save from the slaw)

Corn Tortillas – 2-3 per person


I cooked everything on my flat top grill griddle (similar to a Blackstone), but you could just use separate skillets for the fish, Yuki, and corn salsa.

Start by placing the fish fillets in the egg bowl and turning over to coat. Cover and put back in the fridge while you prep the other ingredients.

Combine all Slaw ingredients in large bowl, mix and set aside.

Mash Avocados and combine with Guac ingredients and set aside.

Sautee Yuki ingredients until onions are translucent. Add the tomato paste only during the last 1-2 minutes. If the paste is too thick, add 1-2T water.

For the corn salsa I used left over cooked corn on the cob, but canned corn would work as well. Either option you will heat a skillet or flat top to medium high and add some olive oil. Stir fry ingredients until tomato has liquified (3-5 minutes) then remove from heat.

Remove fish from egg (discard leftover egg) and thoroughly coat with breading by tossing it in the bowl of planko. Add some canola or other high heat oil to pan or flat top on medium high. Fry on each side 2-3 minutes or until breading is golden brown. Fish should flake easily with a fork when cooked. Place fish on cooking board to cut finished fillets into pieces suitable for tacos.

Heat Corn Tortillas on grill or lightly greased skillet 1-2 minutes per side.

Layer ingredients and chow down its a MFing fiesta!

Learn more recipes HERE

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