Are you looking to spice up your seafood game? Look no further than Mexico, where bold flavors and vibrant spices come together to create some of the most mouthwatering fish dishes you’ve ever tasted. In this article, we’ll take you on a culinary journey through the diverse and delicious world of Mexican fish recipes, featuring 18 spicy and authentic options that will leave you craving more.
From classic tacos and soups to innovative ceviches and empanadas, these recipes showcase the best of Mexico’s rich culinary heritage. Whether you’re a seafood lover or just looking for new inspiration in the kitchen, this collection of dishes is sure to satisfy your cravings and leave you eager to try them all.
Grilled Mexican Fish Tacos with Lime Crema
This recipe brings together the bold flavors of Mexico and the freshness of lime crema, perfect for a summer evening. Grilled fish tacos are easy to make and can be customized with your favorite toppings.
Ingredients:
– 1 pound white fish (such as tilapia or cod), cut into small pieces
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– 8 corn tortillas
– Lime crema (see below for recipe)
– Chopped cilantro, diced tomatoes, shredded lettuce, crumbled queso fresco (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together lime juice, garlic, and olive oil. Add fish pieces and marinate for 10 minutes.
3. Grill fish for 4-5 minutes per side or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing grilled fish onto warmed tortillas, topping with lime crema and desired toppings.
Lime Crema Recipe:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped cilantro
– Salt to taste
Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before using.
Authentic Mexican Ceviche with Fresh Fish
Authentic Mexican Ceviche with Fresh Fish Recipe
Experience the bold flavors of Mexico with this refreshing and flavorful ceviche recipe, perfect for hot summer days or as a light and zesty appetizer.
Ingredients:
– 1 pound fresh fish (such as halibut, sea bass, or snapper), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
– Optional: 1 avocado, diced
Instructions:
1. In a large bowl, combine the fish pieces and lime juice.
2. Let it marinate for at least 30 minutes to allow the flavors to meld together.
3. Just before serving, add the chopped red onion, cilantro, and jalapeño pepper.
4. Taste and adjust seasoning as needed.
5. If desired, top with diced avocado for added creaminess.
Cooking Time: 30 minutes (marinating time) + serving
Enjoy your delicious and authentic Mexican ceviche!
Spicy Mexican Fish Soup (Caldo de Pescado)
This hearty soup is a staple of Mexican cuisine, packed with flavorful fish, vegetables, and spices. A perfect comfort food for any occasion.
Ingredients:
– 1 pound white fish (such as tilapia or cod), cut into large chunks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups fish broth
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and garlic; cook until softened, about 5 minutes.
3. Add the fish, tomatoes, bell pepper, green chilies, cumin, paprika, salt, and pepper. Cook for 2-3 minutes.
4. Pour in the fish broth and bring to a simmer.
5. Reduce heat to low and let cook for 10-12 minutes or until the fish is cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Mexican Fish Veracruz with Tomatoes and Olives
A flavorful and vibrant Mexican dish that combines the freshness of fish, tomatoes, and olives, all wrapped up in a zesty tomato-based sauce.
Ingredients:
– 1 pound firm white fish (such as cod or tilapia), cut into 1-inch pieces
– 2 large onions, chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes, diced
– 1/4 cup pitted green olives, sliced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 tablespoon tomato paste
– 1/4 cup chicken broth
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onions and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the fish, tomatoes, olives, paprika, salt, and pepper. Cook for 5-6 minutes or until the fish is cooked through.
5. Stir in the tomato paste and chicken broth. Simmer for an additional 2-3 minutes to allow the flavors to meld together.
Cooking Time: 15-18 minutes
Crispy Baja Fish Tacos with Cabbage Slaw
A flavorful twist on traditional fish tacos, this recipe combines crispy beer-battered fish, tangy cabbage slaw, and creamy avocado for a deliciously addictive snack.
Ingredients:
– 1 pound cod or tilapia fillets
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup pilsner beer
– Vegetable oil for frying
– Salt and pepper to taste
– 4 corn tortillas
– Cabbage Slaw (see below)
– Lime wedges, avocado slices, cilantro leaves for garnish
Cabbage Slaw:
– 1 head cabbage, shredded
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oil in a deep frying pan to 375°F.
2. In a bowl, mix flour, cornstarch, and beer. Dip fish fillets into the batter, making sure they’re fully coated.
3. Fry fish for 3-4 minutes on each side or until crispy and golden.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with fried fish, cabbage slaw, avocado, and cilantro. Serve with lime wedges.
Cooking Time: 15-20 minutes
Mexican Fish Stew with Chipotle and Cilantro
A flavorful and spicy fish stew that combines the bold flavors of chipotle peppers, fresh cilantro, and succulent fish. Perfect for a quick and delicious weeknight dinner.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup fish broth
– 1/4 cup chopped fresh cilantro
– Lime wedges, for serving
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add chipotle pepper, cumin, paprika, salt, and pepper; cook for 1 minute.
4. Add fish pieces and stir to coat with the spice mixture.
5. Pour in fish broth and bring to a simmer.
6. Reduce heat to low and cook until fish is cooked through, about 8-10 minutes.
7. Stir in chopped cilantro and serve with lime wedges.
Cooking Time: 20-25 minutes
Grilled Red Snapper with Mexican Spices
Elevate your outdoor cooking experience with this flavorful and aromatic grilled red snapper dish, infused with the bold flavors of Mexico.
Ingredients:
– 4 red snapper fillets (6 oz each)
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, oregano, cumin, paprika, salt, and pepper.
3. Place the red snapper fillets in a shallow dish and brush both sides with the marinade.
4. Grill the fish for 4-5 minutes per side, or until cooked through.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 8-10 minutes
Fish Enchiladas with Green Chile Sauce
A flavorful twist on traditional enchiladas, this recipe combines tender fish with a spicy green chile sauce and warm tortillas.
Ingredients:
– 1 pound cod or tilapia fillets, cut into small pieces
– 1/2 cup chopped onion
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 can (10 oz) green chile sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat 1 tablespoon of oil over medium-high. Add fish and cook until opaque, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add remaining 1 tablespoon of oil. Cook onion, cilantro, and jalapeño until softened, about 2 minutes.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
5. Assemble enchiladas by placing fish mixture onto a tortilla, rolling up tightly, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour green chile sauce over the top of the rolled enchiladas and sprinkle with cheese.
7. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Mexican-Style Beer-Battered Fish
Add a twist to traditional beer-battered fish with the bold flavors of Mexico! Crispy exterior and tender interior, this dish is perfect for a casual dinner or weekend gathering.
Ingredients:
– 1 pound fish fillets (cod, tilapia, or mahi-mahi work well)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup lager beer, chilled
– 1/4 teaspoon paprika
– 1/4 teaspoon cumin
– Salt and pepper, to taste
– Vegetable oil, for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and spices.
2. Add the chilled beer and stir until the batter is smooth and free of lumps.
3. Season the fish fillets with salt and pepper.
4. Dip each fish piece into the batter, coating evenly.
5. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
6. Fry the battered fish for 3-4 minutes per side, or until golden brown and cooked through.
7. Drain on paper towels and serve hot with your favorite Mexican-inspired sides.
Cooking Time: 8-10 minutes
Spicy Fish Empanadas with Salsa Verde
Elevate your snack game with these crispy, spicy empanadas packed with flavorful fish and served with a tangy salsa verde.
Ingredients:
For the empanadas:
– 1 package of empanada dough (or make your own)
– 1/2 pound cod or tilapia fillet, flaked
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
For the salsa verde:
– 1 cup fresh parsley leaves
– 1/2 cup fresh oregano leaves
– 1/2 cup red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together fish, cilantro, jalapeño, olive oil, salt, and pepper.
3. Roll out empanada dough to desired thickness. Place spoonful of fish mixture onto center of each circle.
4. Fold empanadas in half and press edges with fork to seal.
5. Bake for 15-20 minutes or until golden brown.
6. For the salsa verde, combine parsley, oregano, onion, garlic, lime juice, salt, and pepper in a bowl. Stir well.
Cooking Time: 20-25 minutes
Mexican Fish Casserole with Corn and Peppers
A flavorful and easy-to-make casserole that combines the freshness of fish, sweetness of corn, and spiciness of peppers. Perfect for a weeknight dinner or special occasion!
Ingredients:
– 1 pound cod or tilapia fillets, cut into 1-inch pieces
– 1 cup frozen corn kernels, thawed
– 1 large red bell pepper, diced
– 1/2 cup chopped fresh cilantro
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– 1 cup shredded Monterey Jack cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute. Add fish and cook until opaque, about 3-4 minutes. Remove from heat.
3. In a separate pan, sauté corn kernels with cumin, salt, and pepper until lightly toasted. Add bell peppers and cook for an additional 2 minutes.
4. In a greased 9×13-inch baking dish, arrange half of the tortillas in the bottom. Top with fish mixture, then spread with the corn and pepper mixture.
5. If using cheese, sprinkle on top. Repeat layers, ending with a layer of tortillas.
6. Bake for 25-30 minutes or until casserole is golden brown.
Cooking Time: 25-30 minutes
Pan-Seared Fish with Mexican Mole Sauce
Experience the bold flavors of Mexico with this Pan-Seared Fish recipe, paired with a rich and complex mole sauce.
Ingredients:
– 4 fish fillets (any white fish works well)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup Mexican mole sauce (store-bought or homemade)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat a skillet over medium-high heat.
2. Season the fish fillets with salt, pepper, cumin, and smoked paprika.
3. Add olive oil to the skillet and sear the fish for 3-4 minutes per side, or until cooked through.
4. Remove the fish from the skillet and set aside.
5. In the same skillet, add diced onion and cook until translucent.
6. Stir in minced garlic and cook for an additional minute.
7. Spoon the Mexican mole sauce over the onion mixture and stir to combine.
8. Serve the pan-seared fish with the mole sauce spooned on top. Garnish with fresh cilantro leaves.
Cooking Time: 12-15 minutes
Fish Tostadas with Avocado and Pico de Gallo
Elevate your taco Tuesday game with this flavorful and refreshing recipe that combines the best of Mexico’s cuisine. Crispy tostadas topped with pan-seared fish, creamy avocado, and a tangy pico de gallo make for an unforgettable meal.
Ingredients:
– 1 pound firm white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– 2 ripe avocados, diced
– Pico de gallo (store-bought or homemade)
– Cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix lime juice, olive oil, garlic, and oregano. Add fish pieces and marinate for at least 30 minutes.
3. Preheat grill or grill pan to medium-high heat. Remove fish from marinade, letting excess liquid drip off. Cook fish for 4-5 minutes per side, until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tostadas by placing a piece of fish on each tortilla, topping with diced avocado, and finishing with a spoonful of pico de gallo.
6. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Mexican Fish Fajitas with Bell Peppers and Onions
Get ready to savor the bold flavors of Mexico with this easy-to-make recipe for fish fajitas, featuring succulent tilapia, colorful bell peppers, and caramelized onions.
Ingredients:
– 1 pound tilapia fillets, cut into strips
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 4 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the tilapia strips and cook for 3-4 minutes per side, until cooked through.
3. Remove the fish from the skillet and set aside.
4. Add the sliced bell peppers and onions to the skillet. Cook for 5-6 minutes, stirring occasionally, until tender.
5. Add the garlic, cumin, salt, and pepper to the skillet. Stir for 1 minute.
6. Add the cooked tilapia back into the skillet and stir to combine with the vegetables.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the fajitas by placing the fish and vegetable mixture onto the tortillas and adding your desired toppings.
Cooking Time: 15-20 minutes
Fish Tamales with Jalapeño and Cheese
These tamales combine the delicate flavor of fish with the boldness of jalapeño peppers and melted cheese, creating a thrilling taste experience.
Ingredients:
– 8 corn husks (fresh or dried)
– 1 pound firm white fish (such as tilapia or cod), flaked
– 1/2 cup cooked rice
– 1/4 cup grated cheddar cheese
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, mix together fish, cooked rice, and chopped jalapeño.
2. Lay a corn husk flat, with the wide end facing you. Place about 1/4 cup of the fish mixture in the center of the husk.
3. Sprinkle some grated cheese on top of the fish mixture.
4. Fold the sides of the husk over the filling, and then roll the tamale up, starting from the narrow end.
5. Repeat with the remaining ingredients.
6. Place the tamales seam-side down in a large steamer basket lined with parchment paper.
7. Steam the tamales for 45-50 minutes, or until the corn husks are soft and the filling is hot.
Cooking Time: 45-50 minutes
Mexican Fish Ceviche Tostadas
A refreshing twist on traditional ceviche, this Mexican-inspired dish combines the brightness of lime juice with the richness of crispy tortilla chips. Perfect for a light and flavorful snack or appetizer.
Ingredients:
– 1 pound white fish (such as tilapia or mahi-mahi), cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup diced fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
– 8-10 corn tortillas (for tostadas)
– Vegetable oil for frying
– Optional toppings: diced avocado, sour cream, crumbled queso fresco
Instructions:
1. In a large bowl, combine fish pieces, lime juice, red onion, cilantro, and jalapeño.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Preheat vegetable oil in a deep frying pan or deep fryer to 350°F (175°C).
4. Fry tortillas in batches until crispy and golden brown, about 30-45 seconds per batch.
5. Drain on paper towels and serve with ceviche mixture and desired toppings.
Cooking Time: 30 minutes (including marinating time)
Grilled Fish with Mango Salsa and Cilantro
A flavorful and refreshing recipe that combines the smokiness of grilled fish with the sweetness of mango salsa and the brightness of cilantro.
Ingredients:
– 4 fish fillets (any white fish works well, such as tilapia or mahi-mahi)
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup cilantro, chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Season fish fillets with salt and pepper.
3. Grill fish for 4-5 minutes per side, or until cooked through.
4. Meanwhile, combine mango, red onion, jalapeño, and cilantro in a bowl.
5. Squeeze lime juice over the salsa and toss to combine.
6. Serve grilled fish with mango salsa spooned on top.
Cooking Time: 10-12 minutes
Mexican Fish Pozole with Hominy and Lime
This hearty, comforting soup is a staple of Mexican cuisine, made rich with hominy and the freshness of lime juice. With just a few ingredients and some simple steps, you can enjoy this delicious and nutritious dish in no time.
Ingredients:
– 2 cups fish broth (homemade or store-bought)
– 1 cup cooked hominy
– 1 pound whitefish fillets (such as tilapia or cod), cut into bite-sized pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons lime juice
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine fish broth, hominy, onion, garlic, cumin, paprika, salt, and pepper.
2. Bring mixture to a simmer over medium-high heat.
3. Add fish pieces and cook until cooked through, about 5-7 minutes.
4. Stir in lime juice and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your seafood game with these 18 authentic Mexican fish recipes! From grilled tacos to spicy soups, enchiladas to empanadas, and tamales to pozole, this collection has something for every taste bud. Discover traditional dishes like Ceviche with Fresh Fish, Caldo de Pescado, and Veracruz-style fish with tomatoes and olives, or try more modern twists like Beer-Battered Fish and Mango Salsa Grilled Fish. Whether you’re a seafood lover or just looking to add some Latin flair to your cooking, these recipes are sure to please!
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