If you’re looking for a fresh and healthy dinner that doesn’t sacrifice your taste buds or time, these grilled fish tacos will become your go-to! Flaky white fish soaks up the rich flavor of our Barbacoa Adobo, while the creamy heat of Salsa Chile de Árbol mayo perfectly contrasts with the crisp tang of radish, cilantro, and lime.

Serves: 2

Cook Time: 30 minutes 

Ingredients:

 ½ pound fresh white fish filets, such as cod or tilapia 

6 corn tortillas

¼ jar ¡Ya Oaxaca! Barbacoa Adobo

2 tablespoons ¡Ya Oaxaca! Salsa Chile de Árbol

½ cup mayonnaise

2 limes

¼ cup vegetable oil, for cooking

Sea salt

For Garnish:

Iceberg lettuce

Radishes

Cilantro

Instructions:

1. Prepare the ingredients

Cut the fish into strips roughly the size of the tortillas. Place in a mixing bowl, add ¡Ya Oaxaca! Barbacoa Adobo, and season with salt. Let marinate briefly while you prep the other ingredients. 

2. Prepare the Garnishes

Thinly slice the lettuce and radish, pluck some leaves of the cilantro, and cut the lime into wedges.

3. Make the Chile de Árbol mayo

In a small bowl, mix the mayonnaise with the ¡Ya Oaxaca! Salsa Chile de Árbol. Add zest of one lime and stir well. 

4. Grill the fish

Heat a pan or grill over medium-high heat and add a little vegetable oil. Cook the fish for 3-4 minutes on each side, flipping once.

5. Warm the tortillas

While the fish cooks, heat the tortillas on the grill or dry pan until warm and pliable.

6. Assemble & garnish the tacos

Place a piece of fish on each tortilla. Drizzle generously with the Chile de Árbol mayo and top with lettuce, radish, and cilantro.

Serve with fresh lime wedges and enjoy immediately.