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Fish Tacos (Cod, Salmon, Shrimp)

Seafood Tacos: Ceviche or Cooked

By Dr. Terry Simpson · Prep: 25 min · Cook: 10–15 min · Yield: 4 servings

These tacos celebrate seafood in two ways: fresh ceviche (lime-cured, no cooking) or cooked fish (air-fried, oven-baked, or pan-seared). You can serve fish hot off the grill/pan, or chilled for later assembly. Pair with Pico de Gallo or any salsa from the Homemade Salsa section.

Tacos are Mediterranean - think you get fish/salsa, which is fruit and a vegetable, cabbage wrapped in a whole grain tortilla. A delicious recipe to health.

Ingredients

  • 2 lb white fish (cod, halibut, tilapia, or salmon)
  • Ceviche: 1 cup fresh lime juice (see Ceviche recipe)
  • Cooked options: 1 tbsp olive oil + salt & pepper
  • 2 cups Pico de Gallo or salsa
  • 8–10 corn tortillas
  • Optional toppings: shredded cabbage, avocado slices, cilantro

Instructions

  1. Ceviche: Follow the Ceviche instructions in this recipe: dice fish, cover with lime juice, refrigerate ~20 min until opaque. Drain well.
  2. Air Fryer: Brush fish with olive oil, season with salt & pepper. Place in basket at 400°F for 8–10 minutes, flipping halfway. Fish is done at 135°F internal temp and flakes easily.
  3. Oven Bake: Preheat oven to 400°F. Place seasoned fish on parchment-lined sheet. Bake 12–15 minutes until fish is just opaque and flakes with a fork.
  4. Stovetop Pan-Sear: Heat 1 tbsp olive oil in a skillet over medium-high. Cook fillets 3–4 minutes per side, until golden and flaky.
  5. You can use Shrimp also - see our shrimp scampi recipe
  6. Warm tortillas on a skillet or griddle.
  7. Assemble tacos with ceviche or cooked fish or shrimp. Top with Pico de Gallo or salsa, plus optional cabbage, avocado, or cilantro.
  8. Serve immediately (fish can also be cooled and used later for meal prep tacos).

Why This Fits the Mediterranean Pattern

  • Seafood-forward: Lean protein from cod, halibut, salmon, or shrimp.
  • Plant-based sides: Vegetables, beans, salsa, cabbage add fiber.
  • Olive oil: Used for grilling/air frying instead of butter or lard.

Nutrition (Estimated, per serving)

Based on 6 oz white fish + tortillas + Pico de Gallo.

  • Calories ≈ 330
  • Protein ≈ 30 g
  • Fat ≈ 11 g
  • Carbs ≈ 28 g
  • Fiber ≈ 4 g
  • Sodium ≈ 420 mg

 

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