Fish Tacos Recipe

Although tacos have a Mexican origin, the humble street food has become an American staple. In our Margherita wood-fired oven, we started with a malleable white cod, paired with a corn tortilla – the duel soft meat and flatbread combo were made more flavorful by adding south of the border favorites including avocados, cilantro, and red cabbage. We finished off with a spicy Cholula hot sauce and limes for tartness. This fish taco recipe will induce a blissful combination of salty, creamy, and fiery that your whole family can enjoy. 


  • 1 Filet of Cod (White Fish of Choice)
  • Blackening Seasoning of Choice
  • 1 Tbs Olive Oil
  • Corn Tortillas
  • Avocados
  • Cilantro
  • Sour Cream
  • Cholula Hot Sauce
  • Red Cabbage
  • Limes


  • Begin by preparing all of the fresh ingredients
  • Thinly slice red cabbage for topping
  • Peel and slice fresh avocado
  • Chop up cilantro for topping the tacos
  • Mix a cup of sour cream with a quarter cup of Cholula hot sauce
  • Preheat the oven to 500 degrees Fahrenheit, and place the cast iron skillet into the oven to preheat
  • While preheating the skillet, coat the fish with blackening seasoning
  • Once the skillet is up to temp, remove it from the oven and coat it with olive oil 
  • Place the fish onto the skillet and slide it into the oven; the fish will begin searing immediately
  • After about 3 minutes or so, flip the fish to sear the other side 
  • The fish will be ready once it flakes away evenly when trying to move it with a pair of tongs
  • Once the fish is fully cooked, place the corn tortillas onto the stones of your oven for just a few seconds to warm them up
  • Assemble your fish tacos with whichever combination of toppings and fish you desire