Fish Tacos Recipe

A fun party dish or family dinner from Gwyneth Paltrow. "I like to put the various accoutrements in little bowls so that everyone can assemble their own taco — it becomes a fun, creative project, and a delicious one at that. My veggie daughter omits the fish and has black beans in her tortilla with the salsa and guacamole. To make it a healthier option, marinate the fish in olive oil, lots of lime juice, salt, pepper, and roughly chopped cilantro (optional) for at least an hour and up to overnight. Grill the fish for a few minutes per side, depending on the thickness."


Safflower or peanut oil, for frying
1 cup unbleached all-purpose flour
1 cup beer
Coarse salt
1/4 tsp freshly ground pepper
1-1/2 lb. white fish fillets (cod, pollock, and haddock are all good choices, whatever’s best that day), cut into finger-sized pieces (about 2″ long and 1/2″ thick)
Corn tortillas
Pico de Gallo (below)
Salted Cabbage (below)
Guacamole (below)
Hot sauce

Pico de Gallo
1 pint grape tomatoes, quartered
1/2 small red onion, peeled and very finely diced
2 tbsp finely chopped fresh cilantro
Maldon sea salt
1 lime

Salted Cabbage
1/2 very small green cabbage, coarsely grated
Juice of 1/2 lime
Pinch Maldon sea salt

2 ripe avocados
2 tbsp peeled and minced white onion
3 tbsp roughly chopped fresh cilantro
1 lime
Coarse salt



Step 1: Pour 2″ of safflower oil in a large pot or fill your deep-fat fryer. Heat to 350°F.

Step 2: Meanwhile, combine the flour, beer, a pinch of salt, and the pepper together in a large bowl. Dredge the fish in the batter and gently place in the hot oil, being careful not to crowd the pot. Fry for 3-4 minutes, turning here and there, until nicely browned. Remove to a paper towel–lined plate, sprinkle with a little salt, and repeat with as many batches as necessary until you’ve cooked all your fish.

Step 3: To serve, warm the corn tortillas on both sides in a skillet with just a bit of oil or butter. Serve a stack of them alongside all your fillings. To assemble, lay 2 or 3 pieces of fried fish on top, scatter generously with pico de gallo, a bit of salted cabbage, and some guacamole. I like mine with hot sauce, too.

Pico de Gallo

Step 1: Combine the tomatoes, onion, and cilantro in a bowl. Season to taste with salt and lime juice.

Salted Cabbage

Step 1: Combine everything together and let it sit for 20 minutes. The cabbage will wilt slightly, but will retain its crunch.


Step 1: Cut the avocados in half, remove and reserve the pits, and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork — you don’t want it to be completely smooth.

Step 2: Stir in the onion and cilantro.

Step 3: Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving.

Reprinted with permission from Gwyneth Paltrow’s My Father’s Daughter (2011 Grand Central Life & Style).