Have you ever seen those memes on Instagram about how you have to read through 27 chapters of a novel just to get to the Ingredients list for a simple recipe? Well, this is not one of those posts! Please see below for a easy, delicious, somewhat nutritious take on the fish taco! Just add a margarita or a mocktail and close your eyes and you are immediately transported to the beaches of Mexico or just somewhere that is not your house in quarantine.


  • Mi Rancho Soft Organic Corn Tortillas
  • 1 Avocado
  • Carrots
  • Green Cabbage (full head)
  • 0% Greek Yogurt
  • Non-dairy or full dairy shredded cheese blend
  • White Fish (we get Grouper or Cod from Bywood Seafood in Rosemont, PA)
  • 1 Lemon
  • 1/2 Lime
  • 1 TSP Butter
  • Diced Tomatoes
  • Kelchner’s Spicy Sriracha Sauce
  • Salt and pepper
  • Cumin to taste


  • Preheat oven to 400°.
  • Place aluminum foil over a large cooking tray and place fish on top.
  • Slice butter into quarters and place on top of the fish. Add salt, pepper. Slice lemons and cover top of fish with them.
  • Put in over for 15 minutes or until the internal thermometer says 140°. It’s also ready if you can easily flake it with a fork.
  • While fish is cooking, dice tomatoes.
  • Slice open avocado and place into a bowl. Add tomatoes, cumin to taste, salt and pepper to taste. Add lime juice. Mix together to make guacamole.
  • Grate carrots and set aside in small bowl.
  • Cut cabbage and set aside in small bowl.
  • Put greek yogurt into small bowl.
  • Do the same with the shredded cheese.
  • Take fish out of oven when ready and move to a plate to prevent overcooking.
  • Using tongs, turn the stove on and hold your tortilla over the open flame to warm for about 30 seconds (I learned this from a chef friend and I feel like Ina freakin Garten when I do this.)
  • Place tortilla on plate, slather with greek yogurt. Add guac, cabbage, carrots, cheese and fish. Top with Sriracha Mayo if you need a kick and a quick squeeze of lime and enjoy!