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A Recipe for the Best Fish Tacos

Today’s post is written by core performance guru, Linda LaRue. 


You may have already read about FBG Jenn’s West Coast trip where she went to Coachella, but did you also know that she got to dine on some of LA’s finest food? Yes, after doing a workout together, I took Jenn to Malibu Seafood for the most AWESOME—ever—fish tacos!


Maybe it’s a combination of gazing out upon the powerful Pacific Ocean while watching the surfers gracefully glide across the waves like nimble water ballerinas, but as I eat my fresh grilled fish tacos, I must confess that, in my opinion (and I think Jenn’s now, too), Malibu Seafood serves the best fish tacos I’ve ever tasted. A locals’ shack perched right across from one of Malibu’s best surf beaches on Pacific Coast Highway, it’s a dive where bikers—both motorized and man-powered—aging hippies, local college students, celebrities and just common folk like me come to eat, gaze out at the ocean, chill and enjoy good grub at reasonable prices. I am crazy about fish tacos year round, but they are especially great summertime eats.

In fact, the dinner tradition in my home is to have Taco Tuesdays (dinner tonight? Yes, please!). Fun, frugal, fast—and healthy, too! Below is the recipe that I was able to snag from Malibu Seafood. Shhh! Don’t tell anyone…

Malibu Seafood Fish Tacos

2 pounds mahi-mahi (
or any “meaty” fresh fish)
1/2 c canola oil
3 tsp fresh lime juice
5 tsp chili powder or 1 jalapeño pepper, seeded and finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp. garlic, minced
1 tsp kosher salt
8 small corn tortillas, 6 inches in diameter
Fresh pico de gallo to taste
4 c cabbage, finely shredded (I prefer Napa cabbage)

1. Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

2. Cut the mahi-mahi into 16 equal slices.

3. Combine the oil, lime juice, chili powder, cumin, coriander, garlic and salt. Coat the fish with this marinade.

4. Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.

5. Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas, and grill them until they just start to bubble, another 15 seconds.

6. Center 2 pieces of grilled fish on each tortilla, and top with ¼ cup shredded cabbage, pico de gallo, two pieces of grilled fish and a squeeze of fresh lime. Serve immediately.

This entire recipe yields eight fish tacos. Each taco has 240 calories, 10 grams of fat, 17 grams of protein, 20 grams of carbohydrates, 2 grams fiber and 490 sodium.

There you have it, delicious fish tacos! —Linda LaRue

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  1. Amy Latta says:

    Taco Tuesdays are a staple around here, too! Thanks for the recipe, I’ll be trying it out on the kiddos this summer. Will be sure to trackback when I post it for Menu Monday!

  2. Carrie Butterwick says:

    mmmm!!! Sounds good!! Just one question – do you really put 4 pieces of fish on each taco? You have it list twice in the order in which you pile it on the tortilla…

  3. Nicole says:

    I love fish tacos!! Thanks for the recipe:)

  4. Diane says:

    These look so amazing! Thank you for the recipe.

  5. kathy says:

    Made these last night and they were supurb!

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