Tacos de pescado (fish tacos)

Treat yourself with this delicious and healthy recipe, tacos de pescados with Betsita’s jalapeño cilantro sauce. Perfect topping for a fish or any seafood.

Serves 4


  • Betsita’s Jalapeño sauce
  • 8 to 12 small corn tortillas 
  • 800 grams of fish fillets (snapper or whatever you prefer)
  • 4 sprigs of fresh oregano or 1/2 bunch coriander
  • 1/4 red onion
  • 4 fresh red chillies 
  • 1 cup cucumber
  • 1/2 cup Olive oil
  • 2 limes or 1 lemon
  • 2 tsp dry oregano 
  • Salt


  • Chop the chillies, cucumber, onion in thin slices.
  • Mix olive oil, dry oregano and the juice of 2 limes or 1 lemon.
  • Brush or drizzle each side of the fish with the olive oil mix.
  • Add salt to taste.
  • Bake fish in oven for 15 minutes at 200 degrees C.
  • Deep the corn tortillas quickly in water to damp them (if prepackaged corn tortillas only), before you cook them on a pan to soften them up.
  • Garnish with chillies, herbs, cucumber, onions.
  • Drizzle Betsita’s Jalapeño sauce on top.