Fish Tacos with Lime-cilantro salsa by Nancy Miyasaki

Cumin, coriander, and paprika give these fish tacos a wonderfully warm flavor. The tangy sour cream, lime and cilantro sauce contrasts perfectly. Try shrimp for the snapper or romaine in place of cabbage to change it up if you like.

Ceviche de Pescado by Rosamaria Faz

Makes a great healthy option for warm summer days. Weather a main dish or appetizer, it pairs great with good beer.

Mexican Garlic Broiled Tilapia by John Spottiswood

I love the lime-garlic flavored fish that I get when I'm down in Mexico, especially in Puerto Vallarta. Normally it is grilled down there, but I think the recipe on the broiler does an even better job. The fish stays very moist, but still gets a little crispy on top from the broiler. The lemon-garlic-butter flavor is to die for. My…

Fish with Lime and Crispy Garlic by Nancy Miyasaki

This is a recipe from the Yucatan...one of our favorite places in the world. Not only is it beautiful and full of history, but the food is fantastic. We got this recipe from Mark Bittman's The Best Recipes in the World cookbook. Warning: I doubled the amount of garlic he used and after tasting it, I might quadruple it next time.…

Grilled Whole Fish Adobado by John Spottiswood

This is a delicious fish that is one of the most famous dishes of the Jalisco state in Mexico. We've eaten this a few times in restaurants near Puerto Vallarta...and love it! The recipe is adapted from one by Rick Bayless (exec. chef of the Frontera Grill in Chicago), who is one of my favorite chefs.

Garlic-Butter Octopus Jalisco-style by John Spottiswood

This dish is my best rendition of a traditional meal served in the state of Jalisco in Mexico. We had this first in a small local restaurant in downtown Puerto Vallarta, and have been in love with it since!

Fish Taco Salad by Bob Vincent

This is adapted from a recipe that appeared in Cuisine at Home. The original used fresh tilapia that was deep fried in oil. Since I had frozen breaded cod on hand and wanted to reduce the calories a bit I elected to bake the fish. The recipe makes two huge main dish salads or four medium size servings. There will be dressing…

Fish tacos by Ted Brooks

I'm not sure if taco is the correct term , but I eat these frequently and find them to be a quick, spicy and nutritious dinner.

Baja Fish Sandwich with Chipotle Tartar Sauce by Kathleen is Cooking in Mexico

This popular Mexican sandwich originated in Baja California, Mexico, and is now found across the country in favorite tourist destinations. It is commonly served with a thin mayonnaise sauce, but I like to serve it with a Chipotle Tartar Sauce. Chipotles are smoked, dried jalapeños, and provide color and a hint of smoky flavor. Serve…

Mexican Salmon by Unknown Chef

This is one of my “what do I have" meals. I usually have frozen wild caught salmon (bought at Sam's), Quinoa, Hatch jalapeños, Hatch Green Medium (heat) Chili, and pinto beans; hanging around. Any type of protein is good for the base including tofu. When we want tofu I buy "extra firm" and press the water out, using a flat dish. We…

Fish Taco Bowl by Enda Love

Funky Fish Tacos by Lydia M. Perez

Basque Marmitako by Brett Ede

Baja Fish Tacos by Char's Kitchen

Fish tacos are one of my favorite dishes. When I had the opportunity to fry up some fresh fish, I worked on a recipe that would taste just like my favorite restaurant. Hope you enjoy them as much as we did!

Halibut Veracruz by Deborrah Justice