Fish tacos fiesta

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We’ve had the warmest spring I’ve ever experienced here in Colorado and yet I’m still surprised that it’s already time for Cinco de Mayo celebrations. I just moved into a new-to-me house this week so my festivities may be a bit subdued compared to past years. Despite not knowing where all my favorite cooking vessels and utensils are I plan to make it fun and tasty. This is the menu I’m planning:

  • Appetizer: Guacamole, salsa and corn chips
  • Main dish: Fish tacos
  • Sides: Black beans and Spanish rice
  • Beverages: Orange margaritas

My sister and brother-in-law were out her last month and they cooked up the most amazing fish tacos. I’m not a fish lover and I totally enjoyed these tacos. He graciously shared this epic recipe with me.

Fish Tacos

It’s comprised of three things: the beans, the slaw, and the fish.

The Beans:

  • 1 16 oz. can of black beans, rinsed
  • 1/3 of a red onion, finely chopped
  • 1 jalapeno, finely chopped

Heat 1 tablespoon of oil in a skillet to medium. Add all ingredients and stir occasionally for 5 minutes or so. Just heat it up — you’re not really cooking it. Then keep it on low heat until you’re ready to serve.

The Slaw:

  • 1 bag (12 oz.) of Cole Slaw mix (green cabbage, red cabbage and a little carrot)
  • Juice of two limes
  • 2-3 tablespoons of hot sauce (I used Tiger Sauce)
  • 1 tablespoon vegetable oil
  • Salt and pepper (however much you think is right)
  • 1/4 C finely chopped red onion
  • 1/2 C chopped cilantro
  • Mix it all together

The Fish:

  • The seasoning (for cooking the fish):
  • 2 tablespoons chili powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon chipotle powder
  • 1 teaspoon black pepper
  • Mix it all together, then add 1/3 cup of water to make a sauce.

Use 2 lbs. of any fish you like; mahi mahi, tilapia, flounder, whatever. Cut into bite sized pieces. Put in a large bowl with 2 tablespoons of vegetable oil and stir well to coat all the pieces with the oil. Then add in the seasoning sauce and stir well again to coat all the pieces in the seasoning.

Heat 2 tablespoons vegetable oil in a skillet on medium high. When it’s up to temp, toss in the fish. If your skillet isn’t big enough so that the fish can be in a single layer, cook only 1/2 of it at a time. Cook the fish until it’s flakey.

Serve with tortillas (corn or flour, your choice), a little of the bean mix, some fish and some slaw.

I’ve been hearing about orange margaritas so thought I’ve give them a try. One of the best margaritas I’ve ever had was years ago in Eugene, Ore. in this cafe that isn’t there anymore. The bartender was a friend of my sister and made what he called “fresh-squeezed” margaritas. I’ve been searching since then for the recipe to match his. Maybe one of these will be it:

Orange Margarita Recipe from

Orange Margarita from

Frozen Blood Orange Margarita from Ina Garten

Fresh Squeezed Margarita from the Three Square Meals blog

However you like to commemorate Cinco de Mayo, please drink responsibly and have a great time. I know I’ll be enjoying some quiet time ignoring all the open boxes strewn across my house.

About the author


Is a west coast gal who has settled down in Colorado. She loves to write, cook and play outdoors. If you don’t find her at work, she’ll probably be out riding her bicycle, at the pool with her kids or curled up on her couch with her face buried in a book.

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