Fish in Escabeche Tacos

  • Prep: 10 minutes • Marinade: 40 minutes • Grill: 8 – 10 minutes

  • Difficulty: Intermediate
  • Servings: 8 Tacos



1 pound fish filets (salmon or halibut)
1 tablespoon vegetable oil
garlic salt to taste
fresh cracked pepper to taste
1/2 cup red onion, finely chopped
1/3 cup cilantro, finely chopped
1 Roma tomato, chopped
1 Serrano chile, seeds and veins removed, finely chopped
4 tablespoons lime juice
1/4 cup extra virgin olive oil
2 tablespoons soy sauce
sea salt to taste
8 La Banderita flour or low carb tortillas, warmed



Preheat grill to medium.

Brush fish filets with oil and season with garlic salt and pepper. Grill on both sides for 4 minutes on each side. Chop in large pieces and set.

In a large bowl, combine onion, cilantro, tomato, chile, lime juice, olive oil and soy sauce. Season with sea salt and fresh cracked pepper to taste. Toss with a fork to combine all ingredients.

Add cooked fish to vegetable mixture, carefully fold to combine flavors.

Serve in warm tortillas.

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