Everetts Fusions Fish Taco


Fish Tacos

Invented in Mexico’s Baja California, fish tacos have been adopted as a classic by our American Southwest. Purists will only top their fish tacos with shredded cabbage and pico de gallo salsa with maybe a dollop of sour cream, but you can choose to top yours like we do with diced tomatoes, shredded lettuce and guacamole with parsley or cilantro as a colorful garnish. Your call!


Makes 4 servings

2 lbs boned white fish (Tilapia is great, and salmon works just as well.)
1/2 yellow onion, diced
1-2 Tbsp olive oil
3 Tbsp Everett’s Chipotle Lime Fusion
8 tortillas

Choose your toppings from shredded lettuce, diced tomatoes, cilantro, salsa and guacamole (See our recipe for Best Guacamole Ever)


  1. Generously coat fish with Fusion and allow to sit at room temperature for 30 minutes. This will allow the fish to fully marinate.
  2. Heat the olive oil in a pan at a medium temperature and cook the onion until fragrant and translucent, about 2 minutes. Remove the onions from the pan and set aside.
  3. Add the fish to the pan. Flip after 7 minutes and cook for 14 minutes total, adding additional olive oil if needed.
  4. Warm the tortillas (We like to warm them in a cake pan with an oven safe lid at 160 for 10 minutes.)
  5. Scoop taco filling into tortillas, add toppings as you please, and enjoy!

Search by typing: