Happy Cinco de Mayo!

Posted by Ed Lonsinger on Tuesday, May 5th, 2020 at 9:41am.

cinco de mayo

Exactly how many holidays have we celebrated during quarantine? We lost count. But that won't stop us from enjoying them all the same. 

Today is Cinco de Mayo! With tacos and margaritas on everyone's mind, we thought we'd share a great recipe for easy and healthy fish tacos for you and your family to enjoy. Let us know what you think!


4J Fish Tacos

serves 4




4 pieces of a firm white fish, skinless (cod, snapper, mahi-mahi) about 4 oz each

½ tsp cumin

½ tsp kosher salt

¾ tsp chili powder


¼ cup Greek yogurt, any fat percentage

3 tbsp mayo

¾ tsp chili powder

Juice from 1 lime


1 package of your favorite slaw-mix vegetable

1 tbsp olive oil

Juice from 2 limes

¼ tsp kosher salt

¼ cup fresh cilantro, chopped


8 corn tortillas

Fresh lime wedges

Fresh cilantro



1) Season fish with salt, cumin, and chili powder. Set aside.

2) In a small bowl, combine the ingredients for the sauce and refrigerate until ready to eat

3) In a separate bowl, combine the ingredients for the slaw and toss. Set aside.

4) Preheat a large skillet over medium heat with 1 tbsp oil. Once oil begins to shimmer, carefully add the fish to the pan. Cook for 4-5 minutes on each side until the fish is opaque and slightly charred. Remove from the pan and break the fish into large chunks. 

5) Char the tortillas. This can be done on an outdoor grill, over an open flame on top of the stove, in a dry cast-iron skillet, or under the broiler. About 30 seconds on each side until the tortillas are nicely blistered. Stack on a plate and cover with a towel to keep warm. 

6) Assemble the tacos. Place slaw on the bottom of each tortilla, top with fish, drizzle with sauce. Serve with fresh lime wedges and cilantro.

Nom Nom!


We hope you enjoy the holiday, and please let us know how you choose to celebrate!


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