Feliz Cinco de Mayo!

Celebrate with this fabulous, very easy and healthy

fish taco and wine pairing!

Fish Tacos

Ingredients:

Fish

4 fish filets such as Tilapia or cod, or use shrimp!

1 tsp cumin

1/2 tsp chili powder

1/2 tsp sea salt

1 tblsp olive oil

Sauce

1/3 cup greek yogurt

juice of 1/2 lime

1 tsp sriracha sauce

1/4 tsp sea salt

Slaw

2 cups packaged shredded cabbage/carrot coleslaw mix

1/4 cups chopped cilantro

1 tblsp olive oil

juice of 1 lime

1/4 tsp sea salt

Season fish with cumin, chili powder and salt. Cook fish in olive oil for 4-5 minutes each side, ideally till slightly blackened. Cut into manageable pieces for tacos. 

For sauce, whisk together the yogurt, lime juice, sriracha sauce and salt.

For Slaw, toss together the coleslaw mix, cilantro, olive oil, lime and salt.

Now just assemble! Warm the tortillas in a fry pan or microwave. layer the fish, sauce, then slaw and enjoy!

Wine Pairing

Txomin Etxaniz, Getaria Txakoli, Spain 2025

Orballo Albariño, Rias Baixas, Spain 2024

In my proper due diligence, I tested this recipe with both wines above, pictured below, each under $20 at Total Wine. Both were fabulous, providing refreshing summer acidity and perfect mineral and salinity notes that paired well with the fish. The Txakoli has a fun effervescence to it, and the Alboriño had more ripe peaches and floral notes. Pick your favorite or try both!

What do you think of this recipe and/or these wines? Go to my Contact page and leave me your comments!