Fish Tacos with Cilantro Lime Rice and Dirty Agua Fresca… Happy Cinco de Mayo!


I’ve been thinking about joining in on the Cinco de Mayo fun, and post something really fiesta-ish…but what to make? EveryBODY has done EveryTHING imaginable to prepare for tomorrow’s celebration, so anything I made would have been done already…nothing new…but I knew that if I was going to post anything, it was going to be fish tacos. So then I thought, “Eh, I just won’t post anything..” But then I thought…”Why not post something, even if it’s been done a bazillion times already?…Just do what you do, and it will be okay… “

And so I did…
I did what I do…
And it was more than okay…

I’m sure that fish tacos have been around forever, especially in the coastal areas of Mexico…but I think that the fish tacos that we are familiar with today, are more Americanized… or should I say Baja California-ized? There are so many variations of fish tacos…and it seems that I love them all. I can’t go to a restaurant without zeroing in on them, and everything else seems to disappear on the menu. And each time, I proclaim that that particular taco, at that particular time is my most favorite.


So I had to decide what kind I wanted to talk about tonight, and I thought maybe something on the lighter side, a no nonsense type of taco. A simple grilled cod taco, with a green tomato salsa, cilantro lime rice, and a dirty agua fresca to drink. I know… dirty? Yes. Dirty. Perfect.

Can agua frescas be dirty?
Well…now they can!
Should agua frescas be dirty?
Oh yes… yes they should!!


Seriously though, I’m totally into dirty drinks now. I tend to go through phases..and it just so happens that I now want everything muddled, shaken, and not strained. Thank you Ryan.


Back to the taco… I was thinking about a green tomato salsa, and found the prettiest green tomato at my beloved Wegmans. It had just a hint of pink on it, and for the purpose of cosmetic delight only, I bought it. I love how it looks in this salsa!!

I am a firm believer that avocados belong in a ifs and or buts… cilantro and jalapeños just go with the territory… celery added a wonderful crunch.. needless to say, this salsa was perfectly light to go with the cod. It wasn’t over powering, which was perfect, so that the fish could still be the star of this show.

And it was.
A delicious fish taco.

Life is good… it’s a “starting out unsure about posting yet another fish taco, but truly glad I did, while I drink a dirty kind of drink…” kind of good..


Fish Tacos
Makes 4 6” tacos

1 lb Cod filet
Salt and Pepper
Old Bay Blackened Seasoning
Olive oil

4 – Six inch flour tortillas
Vegetable oil

1/2 Avocado, cut into small chunks

Prepare your grill (if you don’t plan to cook on the grill, that’s ok. This can be cooked on the stovetop too!)

Preheat oven to 350 degrees.

To make the tortilla cups, brush both sides of each tortilla. Mold each cup by fitting it into a small tartlet pan. Bake for 10 minutes or until golden brown. Remove from oven, and remove from tartlet pan. Place on grill for a few minutes to char the edges. Remove from grill and set aside.

Rub the cod filet with olive oil. Season with salt, pepper, and blackened seasoning. Place fish on grill (using a grilling pan or cedar plank if you prefer), and cook until flaky..about four minutes on each side. Remove from grill.

Divide the fish between the four tortilla cups. Serve with green tomato salsa, avocado, and cilantro lime rice.

Green Tomato Salsa
1 green tomato, seeds removed and chopped
1 stalk celery, chopped
1 clove garlic, minced
3 green onions, sliced (including the green)
1 tbsp minced fresh jalapeño
1 tbsp chopped cilantro
Juice of one lime
2 tbsp olive oil
1/2 tsp sugar
Salt and Pepper to taste

In a small bowl, combine the tomato, celery, garlic, green onions, jalapeño, cilantro, lime, olive oil, sugar, salt and pepper. Let sit in refrigerator until ready to use.

Cilantro Lime Rice
1 cup uncooked rice
1 cup water
1 cup chicken stock
1 tbsp butter
Juice of 1/2 lime
2 tbsp cilantro, chopped
Salt and Pepper

Combine the rice, water, chicken stock, and butter in a medium sauce pan. Bring to a boil. Give it a good stir, reduce the heat, and cover. Let simmer, covered, for about 25 minutes. Let sit for five minutes. Add the lime and cilantro. Season with salt and pepper.

Dirty Agua Fresca
(Makes one drink)

Just a quick note…I know that this isn’t technically an agua fresca, but it’s fun. Delicious. Try it. You’ll love it!

8 oz spring water
Juice of 1/2 lime
1 to 2 tbsp mint
1 tsp turbinado sugar
Strawberry for garnish

Muddle mint in a cocktail shaker. Add lime juice, ice, water, and turbinado sugar. Place cap on cocktail shaker, and shake for a couple of minutes. Pour into a glass, and garnish with strawberry.




39 thoughts on “Fish Tacos with Cilantro Lime Rice and Dirty Agua Fresca… Happy Cinco de Mayo!

  1. That is one mighty fine looking (and huge) fish taco. I love the aqua fresca idea. I wish I had had this refreshing drink today with our first heat wave. 🙂 Happy Cinco!

    • Thank you so much! It really wasn’t that big…just on a 6″ tortilla… I had it on a salad plate! 🙂 It really was good. I love fish tacos, and the aqua fresca is my new go-to beverage! Well, at least when I’m home…there’s something about drinking all that mint in public…I’m quite certain there is a “stuck in the teeth” factor going on!! 🙂

  2. I’ve actually never had a fish taco before, Prudy. My tastes when it comes to Mexican food is ‘conservative’ so to speak (i.e., basic Ortega mixes, sauces and such lol) so I haven’t made much of the authentic cuisine myself- kinda the reason I didn’t make a recipe for Cinco de Mayo. As usual though, you make it look both easy and delicious. Great job 🙂

    • You know Jess…if you like seafood, I think you should give it a try. The beautiful thing about fish and tacos, is that it’s not really like a beef taco, or the flavors that go with it. You can make the fish as you normally would, and then add a fresh salsa to top it off. Put it in a tortilla…and call it a day! 🙂 It really is one of my favorites.
      You are too sweet… your kind words mean so much to me.. ❤ xoxo

  3. I’ve never had a fish taco, either. But I may have to try your version. It looks fabulous. What exactly is meant by the term, “muddle?” Your agua fresca looks so refreshing.

    • I hope you do give fish tacos a try… they’re so light and fresh… I think if you like seafood, you’d definitely like them!
      Muddling is when you put fruit, citrus, herbs in the bottom of the shaker and with a muddler (kind of like a wooden stick) you crush it all up! That brings out the flavors of all of the fruits, citrus, and herbs. You can strain the juice so that there aren’t any particles left in the drink…or leave it dirty…which is my latest and greatest craze.. 🙂

  4. What a great post, Prudy! I love the way you pulled it all together and gave us a complete meal! I love all of the recipes you made! Happy Cinco de Mayo!! Beautiful photographs, by the way!! 😀

  5. I love that you did fish taco’s, I haven’t seen anyone else do them for today’s celebrations. I first fell in love with fish taco’s in San fran and I too always look for them on menu’s in restaurants.
    I have made them at home before, but yours look to have tons of flavors. I was struggling with what to make tonight… not anymore. You are right about dirty drinks… the dirtyer the better.. is that a word?

  6. I love fish tacos and don’t make them often enough – usually I go for the chicken, or ground beef. But whenever I make a fish taco I get super happy with the results.

    agree on the avocado, and love your addition of celery…

    glad you decided to post – I am sitting out of the cinco de mayo this year, will be watching and enjoying the colorful posts in the blogosphere!

    • Thanks so much Sally! I’m always happy too with fish tacos…I don’t feel so guilty after eating one… they’re always so light and fresh..

      There were so many colorful posts! ❤ It's so hard to keep up with everyone! I want to visit everyone, but just can't. It's impossible!

  7. Wow! Everything is homemade here, the tacos, the rice, the salsa, and the drink! I love fish tacos but have never made them at home. Fantastic props with the blue and green, what a lovely and artistic post!

  8. Your fish tacos are great! I’m stopping by the market on the way home today and buying cod and making your taco’s. I was wondering what to make tonight and you just solved it. Yay!

  9. Fish tacos are my favourite Prudy. Especially when served at a little cantina in Mexico with a cerveza or a margerita. Yours look just like the ones I ate earlier this year while eating at El Dorido- a fabulous little taco restaurant outside Cozumel. i LOVE Mexican food. Did you know that Mexico is one of three countries honoured by the UN for preserving their food heritage? Happy Cinco de Mayo. xox

  10. Your fish tacos are really quite easy to make. I tend to shy away from making Tex-Mex for myself because that’s a lot of prep work for a couple of tacos. Not so with this recipe. Once the green tomato salsa (sounds delicious, by the way) is made, the rest is easy peasy and leftover salsa could be used elsewhere. This is my kinda post — and there’s no pasta in it! 🙂

  11. Mmm, there’s nothing as tasty as a fresh fish taco! I think the last time I had one was about 8 yrs ago on a beach in Hawaii…but I’ve never thought to make it myself. This looks yummy!!!

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