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Perfect Fish Tacos

There's an art to making the most perfect fish tacos!! And today, I'm sharing my secrets.


For the Fish

For the Curtido

  •  head green cabbage shredded (about 1 cup)
  •  head red cabbage shredded (about 1 cup)
  • 1 large carrot grated
  • ½ yellow onion thinly sliced
  • ½ cup apple cider vinegar or red wine vinegar
  • ¼ cup water
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes


For the Fish

  • Preheat an indoor or outdoor grill or cast iron skillet over medium high heat.
  • Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and Dalkin&Co Taco Seasoning.
  • Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
  • Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
  • To assemble, place a few large pieces of the flaked fish into a warmed tortilla, Top with a spoonful of guacamole, a bit of salsa and 2 tablespoons of the curtido. Serve immediately.

For the Curtido

  • Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
  • Cover and refrigerate for at least 2 hours before serving.


The curtido needs to be made ahead of time - at least 2 hours. Once you've made it, it can stay in the fridge for up to 3 days.


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