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Moroccan Fish Tacos

Light and refreshing fish tacos packed with flavor from a unique Moroccan-inspired spice blend!

Although I love battered fish tacos (recipe coming for this as well), I wanted to create a lighter version first that was not deep-fried. This was inspired by the delicious fish my mom cooks up on a regular basis. It’s so easy to make and her secret ingredient is using lemon pepper. I wanted to take it to the next level and add some spices you’d commonly see in a lot of North African fish dishes. Moroccans have a sauce/marinade called chermoula that is packed with fresh herbs, garlic, lemon, and some spices that can vary depending on what color you are going for.

If you would like to add cabbage slaw to this recipe, here is how you would make it:

  • 1/2 head green cabbage, finely shredded
  • 1/3 cup fresh cilantro, chopped
  • 1/2 jalapeño, deseeded and diced
  • 1/4 cup red onion, small diced
  • 1 roma tomato, diced
  • Juice of 1 lime
  • salt, to taste
  • 1/2 teaspoon black pepper

To make this dish even lighter, you can air-fry or bake the fish.


1 1/2 pound white fish
1/4 cup flour
1/2 tablespoon lemon pepper
3/4 teaspoon salt and more to taste
1/2 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon mint
dash of nutmeg
1/3 cup sour cream
1/4 cup mayonnaise
juice of 1/2 lime
1 teaspoon harissa or sriracha, or to taste
toppings: cotija or queso fresco, lime wedges, avocado, cilantro, shredded cabbage
8 corn or flour tortillas
vegetable oil for frying


Combine sour cream, mayo, lime juice, and hot sauce in a small bowl and set aside. This is the fish sauce to drizzle on top of the tacos.
Next, mix together the flour with all the spices to create our breading mixture for the fish. Set aside.
To prepare the fish, make sure to pat it dry. Sprinkle salt and pepper on all sides directly on to the fish. Then dip the fish filets in the spiced flour mixture, making sure to coat and cover it all.
To fry the fish, heat the vegetable oil in a pan until it reaches 350°F. Fry until golden brown on both sides and cooked through, about 4 minutes each side. Transfer to a plate when done and for more flavor, sprinkle some more lemon pepper.
To assemble the tacos, warm up tortillas on a pan or griddle. Add some pieces of fish, avocado, cilantro, cotija or queso fresco, crema, and a squeeze of lime juice.

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