Rodrigo Style Fish Tacos

Rodrigo Style Fish Tacos

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Step 1

In a small bowl, combine the scallions, cilantro, lime juice, olive oil, jalapeños and their brine, soy sauce, and mix well. Add salt if needed and set aside.

Step 2

Sprinkle the fish with salt and pepper. Heat oil in a large skillet over medium-high heat until hot but not smoking. Add the fish, in batches to avoid crowding, and sear for about 3 minutes, until thoroughly browned on the bottom, so they release easily from the pan. Turn and sear for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. 

Step 3

Transfer the fish to a platter and pour the sauce on top. Or you can flake the fish on a platter and serve it drizzled with the sauce, ready to make tacos. Serve with corn tortillas, slices of ripe avocado and Salsa Mexicana.




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  • ½ cup thinly sliced scallions (white and light green parts only)
  • ½ cup chopped cilantro leaves
  • ¼ cup freshly squeezed lime juice
  • ¼ cup olive oil, plus 2 tablespoons for cooking the fish
  • ½ cup diced La Costeña pickled jalapeños  031acc2e-ee38-4b7c-8e2e-95f2bcf9e6bd
  • 2 tablespoons brine from La Costeña pickled jalapeños
  • ¼ cup soy sauce
  • Kosher or coarse sea salt to taste
  • 6 mild, white, flaky fish filets such as rockfish,  grouper, red snapper, tilapia, rinsed and patted dry
  • Coarsely ground black pepper to taste
  • 12 corn tortillas
  • La Costeña Homestyle Mexican Salsa to serve   b23d9f57-2323-43df-aed7-145385f6ec28
  • Ripe avocado, sliced

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Mexico Rico