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  • Writer's pictureJonathan Anderson

Jonathan Anderson's Culinary Creations: First Edition - The Ultimate Fish Taco Guide

As weather warms around the country and people begin to eat outdoors there a million savory recipes to indulge and delight incoming guests. Be it a barbeque, romantic evening, or party with friends. One of my favorite go to “EVERYONE LOVES” dishes are fish tacos. The beauty of this dish is it can be customized to an individuals liking with ease and can easily be set up with a fixings bar so everyone can enjoy.

This is a simple recipe for fish tacos that I serve to guests on multiple occasions through the fall.

Prep time: 20 mins / Cook time: 10 mins / Total time: 30 mins / Serves: 4 tacos

(All that is needed to increase is additional fish – toppings will serve more)

In order to prepare for the feast a few things are needed:

  • Use a good pan/grill- that is preferably non-stick. If using cast iron be sure to fully coat the pan with oil to prevent sticking. If cooking on grill you can use tin foil or flat iron skillet.

  • Pre-heat your pan/grill – You want the fish to instantly sizzle when placing it in the pan.

  • Do not over think – Many people will flip and reflip the fish too many times and it will break apart. Let it cook. Depending on the type of fish used, it will be a milky white after one flip on each side for about 5 min.


  • 1lb of fish (per 4 people) – Telapia or Cod work excellent.

  • 2 limes

  • 3 tbsp canola oil

  • I clove garlic minced

  • 1 1/2 tsp chili powder -Optional

  • 1/2 tsp ground cumin - Optional

  • 1/2 tsp paprika -Optional

  • Salt and pepper

  • Flour (or corn) tortillas (at least 4)

  • 1 bag cole slaw mix or chopped cabbage (about 3-4 cups)

  • 3 tbsp orange juice or fresh squeezed orange juice

  • 1 avocado

  • Cilantro and sour cream for garnish

Side dishes can include salad, beans, and rice.


  1. Make marinade for the fish by combining the canola oil, juice from one lime (about 2 tbsp), minced garlic, all of the spices and salt/pepper. Put fish in a large ziploc bag and pour marinade over. Toss to coat fish evenly. Once coated put in the fridge for 15 min.

  2. While the fish marinates, prepare the cole slaw (pre-made cole slaw works just fine). Chop sole slaw mixture in smaller pieces if desired and place in a large bowl.

  3. Add orange juice, juice of a lime (about 2 tbsp) and salt to taste. Set aside.

  4. Pan/Grill: Heat grill to 400 degrees or medium high heat on a pan.

  5. Cook fish about 3-4 minutes on both sides until cooked through (will have a chalky interior color).

  6. Allow fish to rest for a few minutes, while you heat the tortillas on the hot grill/pan.

  7. Enjoy: Flake the fish with a fork, place on a tortilla, add slaw and desired garnishes.

Garnishes I use include:

Corn/Salsa/Sour Cream/Cheese/Avocado/Pineapple…….. add to your liking!

Jonathan Anderson is a contributor for Degen Magazine. His interests lie in real estate, the economy, cooking, interesting things, and the market. Follow him on Twitter for more: @I_am_stockchef

Disclaimer: This is professional cooking advice, and we at highly recommend incorporating these recipes into your culinary portfolio. Jonathan Anderson's expertly curated selections promise to elevate your kitchen game, making you the market guru of flavor.

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