Recipe by Herdez
"Fish fillets seasoned with chicken bouillon, cumin, and garlic powder make terrific tacos topped with a citrus-accented slaw and prepared salsa."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh or frozen skinless cod, orange roughy or other mild fish fillets
DONA MARIA® Chicken Bouillon
BUFALO® Picante Clasica
mayonnaise or salad dressing
fresh lime juice
1 1/2 cups
8 (6 inch)
flour tortillas, warmed
HERDEZ® Salsa Casera
My husband loved these tacos!! I tweaked it a bit by using the incredible taco seasoning mix on this site(submitted by Bill Echols) in lieu of the spices listed . I also chopped some tomatoes and cilantro to add on the side. Very attractive as well. I recommend!
Simple & Tasty: We used Tilapia and it still tasted great, that's all we had in the freezer. I tried to stick to the original recipe for testing purpose but still ended up changing a bit. Left the fish in their original cut rather then cutting into strips. Tilapia is thin anyhow. Baked for 8 min. In place of Picante Clasica, I used 3 T. salsa with cilantro. Garlic power at 1/4 t. Grilled the tortillas with a few drops of olive oil and sprinkled grated mozzarella on top. Salt and ground pepper were a must on this one. Rather then lettuce we used tri-color cold slaw.. which is much crunchier and tastes wonderful in a fish taco. OVERALL: This recipe was QUICK & SIMPLE with some good flavor. :)
Wonderful. I varied it a little. I used Tilapia and don't know Dona Maria products. I substituted French's Taco Seasoning. I used generic salsa, tomatoes, cheese. It was wonderful!
Here is how I adapted the recipe - I used Tilapia fillets and left out the chicken bouillon. I had some coleslaw on hand that I mixed with chipotle pineapple salsa to add to the tacos, so I left out the lettuce and mayo. Served with black beans. My first time trying fish tacos and they were amazing! My husband and brother loved them!
This is our go-to fish taco recipe. We use cod, diced up into 1/2" cubes. I only use 1 tsp of Goya chicken bouillon in the sauce. We cook our fish in a non-stick pan in a little olive oil, and brush with the sauce when done. We also use finely shredded cabbage with the dressing suggested in this recipe. Add some homemade guacamole and salsa, and everyone LOVES this recipe. We serve on faintly buttered corn tortillas that are warmed in a skillet. EXCELLENT RECIPE!
these were so easy and so GOOD!!! A keeper FOR SURE!
This was delicious! My boys ages 4 and 6 loved it, too!
Made it as described and loved it. It is delicious and fast to make. It took longer to preheat the oven than to make the entire recipe. This is a great go-to lunch and very healthy.
* Percent Daily Values are based on a 2,000 calorie diet.
DONA MARIA(R) Fish Tacos
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 192
** Calories from Fat: 79
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make marinated fish tacos on the grill.
See how to make 5-star San Diego-style fish tacos.
Tilapia filets turn into tasty fish tacos with a tangy adobo and lime dressing.