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Fish Tacos

Serves 4


For the pickled onions

  • 1 red onion
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 1 part water
  • 2 parts cider vinegar

For the Fish Tacos

  • 3/4 pound catfish or other white fish
  • Kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ancho chile or chipotle
  • 1 tablespoon olive oil
  • Pickled onions
  • 1 avocado, cut into 1/8-inch slices, lengthwise
  • 1 bunch cilantro, washed and dried
  • 1 tomato, diced
  • 2 limes, each cut into 6 wedges
  • 8 oz. Shredded Cheese
  • 12 corn tortillas
  • Tabasco or Hot sauce of your choice
  • Optional: Sliced Serrano or Jalapeno Peppers


For Pickled Onions

  1. Slice the onions very thinly and put them in a microwaveable container. Add the salt and sugar. Cover everything with 1 part water to 2 parts vinegar. Microwave for 1 minute, stir, and microwave for another minute. Cool, then refrigerate overnight (if time permits).

For the Fish Tacos

  1. Season the fish with salt, cumin and chile. Lay the fish in a baking dish, and sprinkle with the olive oil. Grill or bake at 350 for approximately 10 minutes.
  2. Meanwhile, set out the pickled onions, cilantro, avocado, diced tomato, cheese, peppers and limes
  3. While the fish cooks, place a large skillet over medium high heat. Add as many tortillas as you can without overlapping, and toast for a minute or two on each side, just enough to warm through; be careful not to let them dry out. Keep the warm tortillas piled under a clean tea towel.
  4. When the fish is ready, serve it with the warm tortillas and all the fixins, and let everyone create their own!

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