Tacos de Pescado al Adobo (Guajillo Fish Tacos)
Chunks of white fish marinated in fruity guajillo adobo, pan seared and piled into warm corn tortillas with cabbage and pickled onion.
Made with Pickled red onions (cebollas encurtidas) and Guajillo adobo paste and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix your ready made guajillo adobo paste (see the base recipe) with the lime juice and 1 tbsp of the oil. Spoon out about a third into a small bowl to use as a dipping sauce, loosened with 2 tbsp water.
- 2
Turn the fish chunks in the rest of the paste until coated. Cover and chill for 20 to 30 minutes, no longer, as the acid firms the flesh.
25 min - 3
Heat the remaining oil in a large non stick frying pan over a medium-high heat. Fry the fish for 2 to 3 minutes on each side, until opaque, flaking and cooked through.
5 min - 4
Warm the corn tortillas (see the base recipe) in a dry pan, 20 seconds a side, and keep them wrapped in a clean cloth.
- 5
Fill each tortilla with a few chunks of fish, some cabbage and your ready made pickled red onions (see the base recipe).
- 6
Finish with coriander and a spoonful of the reserved adobo sauce. Serve with lime wedges.
Tips
- Keep the marinade short. Fish turns chalky if it sits in vinegar for more than 30 minutes.
- Use firm fish such as cod, haddock or pollock so it does not break up in the pan.
- Spoon out the sauce for the table before the paste touches raw fish, so it stays safe to serve.
Storing and freezing
Best eaten straight away. Cool leftover fish within 1 hour and keep in the fridge for up to 1 day. Reheat until steaming hot all the way through.
Questions
Which fish is best for adobo fish tacos?
Firm white fish such as cod, haddock, hake or pollock. Sea bass and halibut also work. Avoid delicate fish like plaice, which falls apart.
Can I grill or bake the fish instead?
Yes. Grill on a hot grill for 3 to 4 minutes per side, or bake at {t200} for 10 to 12 minutes until the fish flakes easily.
Are these tacos gluten free and dairy free?
Yes. There is no gluten, dairy, egg or nuts, provided your corn tortillas are pure corn.
More made with pickled red onions (cebollas encurtidas)
Cerdo al Pastor al Horno con Piña y Frijoles (Oven Pastor Pork with Pineapple and Beans)
DFEFNFBBQ Pulled Jackfruit Sliders
VGVDFTacos de Camarones a la Diabla (Devilled Prawn Tacos)
DFEFNFTandoori Chicken Kathi Rolls
EFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.