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A blue ceramic plate with 3 Peruvian-style fish tacos and a print napkin.

Peruvian-Inspired Fish Tacos

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Tamara Andersen
Fusion fish tacos with a Peruvian twist - the fish is marinated in lime juice and aji amarillo paste, and the tacos are served with fresh goldenberry pico de gallo. Que rico!
5 from 3 votes

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Prep Time 10 minutes
Cook Time 10 minutes
Marinate Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Peruvian
Servings 2 servings
Calories 445 kcal

Ingredients
  

Fish and Marinade

  • 12 ounces firm white fish fillets
  • 2 limes - juice and zest
  • 2 teaspoons to 1 tablespoon ají amarillo paste
  • 1 teaspoon garlic - minced
  • 1 teaspoon ground cumin

Tacos

  • Marinated fish
  • goldenberry pico de gallo - or other fresh salsa
  • queso fresco - or other cheese grated or diced
  • shredded cabbage
  • avocado - sliced

Instructions

  • Whisk the marinade ingredients - lime juice and zest, ají amarillo paste, garlic, and ground cumin - together in a large enough vessel to hold your fish. Add the fish, and turn over in the marinade to coat both sides. After 15 minutes, turn. Marinate 30 minutes.
  • Prepare the taco toppings - Make the goldenberry pico de gallo, shred the cabbage, slice the avocados, and cube the queso fresco.
  • Prepare the fish for grilling/cooking - Remove the fish from the marinade. Using paper towels, remove excess moisture. Either spray with cooking spray or brush with oil a sauté pan or grill pan, and bring to very high heat.
  • Place the fish on your very hot pan. Cook until fillets begin to brown on the first side. You can gently lift an edge to check.
  • Carefully turn the fillets. Cook until the fish is opaque, and it flakes with a fork. Keep in mind the fish will be flaked for the tacos, so it is not important to keep the fish fillets intact!
  • Warm your tortillas by your favorite method. I use a tortilla warmer. See 3 Ways to Warm Tortillas for more options.
  • Assemble your tacos - I arrange all my fish, my tortilla warmer, and all of my toppings in a convenient spot. I let each taco-eater fill their tortillas. I find taco holders are useful.

Nutrition

Calories: 445kcal | Carbohydrates: 41g | Protein: 30g | Fat: 20g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com