Cantina-Style Fish Tacos

One bite of these flaky fish tacos and you’re instantly transported to a faraway cantina – margarita optional. Dressed up with a sweet and spicy cabbage slaw and extra Cholula® Chili Lime Hot Sauce, the flavours and textures just can’t be beat.

Servings: 8


  • 2 pounds (1 kilogram) cod fillets
  • 1 tablespoon (15 milliliters) lemon juice
  • 1/2 cup (125 milliliters) red wine vinegar
  • 1/4 cup (60 milliliters) mayonnaise
  • 1 tablespoon (15 milliliters) sugar
  • 1 tablespoon (15 milliliters) salt
  • 1 tablespoon (15 milliliters) ground black pepper
  • 1 teaspoon (5 milliliters) garlic powder
  • 2 tablespoons (30 milliliters) olive oil
  • 3 cups (750 milliliters) shredded cabbage
  • 1/2 cup (125 milliliters) chopped fresh mango
  • 1/2 cup (125 milliliters) chopped fresh pineapple
  • 1/2 cup (125 milliliters) chopped red onion
  • 1/4 cup (60 milliliters) chopped fresh cilantro
  • 1 medium jalapeno pepper, chopped
  • 1/4 cup (60 milliliters) Cholula® Chili Lime Hot Sauce
  • 8 flour tortillas (6-inch)


  • 1 1 To make the dressing, whisk together vinegar, sugar, mayonnaise, black pepper, and garlic powder until smooth. 2 Combine cabbage, pineapple, red onion, cilantro, and jalapeno into the bowl and toss with dressing mixture to make a slaw. Keep the slaw in the fridge until ready to serve. 3 Season fish with lemon juice, salt, and black pepper. 4 Pan-fry fish on medium heat until cooked through and slightly golden in color (2-4 minutes per side). 5 Using a fork, flake fish into slightly smaller pieces. 6 Divide fish among tortillas and spoon slaw on top. 7 Top with desired amount of Cholula Chili Lime and enjoy!
  • 2 Whisk vinegar, mayo, sugar, salt, pepper, garlic powder and Chili Lime Hot Sauce until well blended. Add cabbage, mango, pineapple, onion, cilantro and jalapeno, tossing to mix well. Set aside until ready to serve.
  • 3 Season fish with salt and pepper. Pan-fry fish in large skillet on medium heat until cooked through and slightly browned, about 2 - 4 minutes per side. Flake fish into bite-size pieces.
  • 4 Fill tortillas with fish and top with slaw. Drizzle with additional Chile Lime Hot Sauce to serve, if desired.

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