DONA MARIA® Fish Tacos Recipe -
DONA MARIA(R) Fish Tacos Recipe
  • READY IN 20 mins

DONA MARIA® Fish Tacos

Recipe by  

"Fish fillets seasoned with chicken bouillon, cumin, and garlic powder make terrific tacos topped with a citrus-accented slaw and prepared salsa."

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Ingredients Edit and Save

Original recipe makes 8 tacos Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. Heat oven to 450 degrees F. Thaw fish fillets if frozen. Rinse fish and pat dry with paper towels. Cut fish fillets crosswise into 1-inch slices. Place fish in a single layer in a greased shallow pan.
  2. Combine butter, DONA MARIA® Chicken Bouillon, cumin, garlic powder and BUFALO® Picante Classica. Brush over fish.
  3. Bake for 4-6 minutes or until fish flakes easily when pierced with a fork. Meanwhile, combine mayonnaise, sour cream and lime juice. Add shredded lettuce; toss to coat. Spoon lettuce mixture onto each warm tortilla. Top with fish. Serve tacos with HERDEZ® Salsa Casera.
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Reviews More Reviews

Jun 14, 2011

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!

Mar 08, 2012

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. :)

Apr 23, 2012

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!

Jun 10, 2012

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!

Nov 26, 2013

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!

Apr 06, 2012

these were so easy and so GOOD!!! A keeper FOR SURE!

Apr 24, 2012

This was delicious! My boys ages 4 and 6 loved it, too!

Jul 24, 2013

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.


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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