Fish Taco

When you live two miles away from Lake Michigan and marinas are packed with charter fishing boats, it’s inevitable you’ll end up receiving fresh fish from someone. This weekend I received some white fish and immediately thought of making fish tacos. It was my first time ever making them (and eating them), but they were everything I had hoped for, and have quickly become a summer must.
Step 1: Soak fish in milk (I did overnight) to mellow the fish taste and smell. When ready to cook season as desired. I used lemon pepper.
Step 2: Spray a piece of foil with Pam, place on the barbeque and add your fish.
 Step 3: Make coleslaw: cabbage, carrots, mayo, vinegar, sugar and chive.
 Step 4: Make Pico De Gallo: tomato, onion, cilantro, lime juice, hot chili peppers and salt.
 Step 5: Once fish is cooked add to a warmed tortilla and top with coleslaw.
Step 6: Then top with your Pico De Gallo and enjoy!


  1. Mmmm, just in time for lunch! Love the addition of Pico de Gallo in the recipe.

  2. I love fish tacoa! And living in southern california, there is not shortage of great places to get them. I love making them at home too. So delicious and healthy too. These look great!