Costa Maya Fish Tacos


  • 4 fish filets - we love grouper snapper, cod, or tilapia - rinsed in cold water and pat dry with paper towel
  • EVOO
  • Shredded lettuce
  • Diced heirloom cherry tomatoes
  • Grated cheddar cheese
  • 1 cup whole wheat panko - slightly crushed
  • 2 teaspoons Wow-A Chihuahua - divided
  • 1 teaspoon fresh lime juice
  • 1/4 cup mayo divided
  • Flour or corn tortillas or ready made taco shells
  • 1 ripe avocado - chopped


  • Mix mayo with a dash of Wow-A Chihuahua and 1 teaspoon lime juice and let sit
  • Heat 3 tablespoons EVOO in a skillet
  • Mix panko and spice in a bowl and dredge fish in mixture
  • Heat EVOO in a skillet, add fish and cook both sides until browned. Remove and put on paper towel to drain. If you are making a large batch and doubling the recipe, put fish on a cookie sheet in a 200 oven to keep warm.
  • Assemble tacos by putting shredded cheddar cheese on the taco or tortilla, then lettuce and diced tomatoes, then cooked fish
  • Add a dollop of the mayo lime sauce and garnish with avocado.