Indo Mexican Fish Tacos

Quick and easy, figure friendly, crunchy crispy fish tacos – Indo Mexican style!

best Indian fusion recipe for fish tacos with avocado chutney sauce
Indian Mexican fusion recipe that is quick and easy and figure friendlier 🙂

With Cinco de Mayo round the corner, I am thinking of another reason to enjoy the Mexican food we love so much. My homemade Mexican food is catered to the Indian palate and some recipes that I have created are more of the Indo Mexican fusion recipes. My family and friends have loved them a lot over the years so I do make them pretty often.

The fish tacos is one of the dishes in my repertoire of Indo Mexican fusion recipes. I have shared some other recipes like the Broiled Stuffed Indo Mexican Jalapenos, Chicken Vindaloo Tacos and the Touchdown chili.

For fish tacos, generally in restaurants the fish is deep fried. I grill the fish to make it even more figure friendly without losing any taste. The crushed corn chips makes the fish crispy on the outside and and soft and  flavorful inside. I toss the fish and the marinade in a zip lock bag.

best Indian fusion recipe for fish tacos with avocado chutney sauce
Haddock fillet in the easy easy marinade for Indo Mexican Fish Tacos

While it is marinating, I make the quick and easy cabbage slaw and the avocado chutney dressing.

best Indian fusion recipe for fish tacos with avocado chutney sauce
Fish cooked on the grill pan

Serve in a grilled, warm tortilla with the condiments and a slice of lime, it makes for a quick, easy and scrumptious dinner!

Ready to party?

Indo Mexican Fish Tacos

  • Servings: 4
  • Difficulty: easy
  • Print


  • ½ pound fish fillet- I used haddock

For the marinade-

  • 1 clove of garlic, peeled and grated
  • ½ teaspoon turmeric powder
  • 1 teaspoon chili powder ( or to taste)
  • Juice of ½ lime
  • 1 teaspoon olive oil
  • Sea salt to taste


For the cabbage slaw-

  • ½ cup green cabbage, sliced thin
  • ½ cup red cabbage, sliced thin
  • ½ teaspoon cumin seed powder
  • ½ teaspoon Mexican Tajin powder
  • ½ teaspoon honey
  • Juice of ½ lime


  • 1 ½ teaspoons oil for the grill pan
  • 1 cup corn tortilla chips, crushed fine
  • Avocado Chutney sauce
  • Corn tortillas
  • lime wedges and cilantro leaves to serve

To make the Indo Mexican Fish Tacos-

  1. Wash the fish fillet in cold water and pat it dry. Combine all ingredients for the marinade in a bowl or plastic bag. Add the fish fillet, cover/ close and set aside for a minimum of 30 minutes or up to 12 hours in the refrigerator.
  2. Meanwhile, slice the cabbages thin and combine it with all the ingredients for the slaw. Toss and set aside.
  3. Prepare the avocado chutney sauce. You will need about ½ of the recipe given here.
  4. Heat the oil on a grill pan over medium heat. Remove the fish from the marinade, dredge it in the crushed corn chips, and put it on the grill pan. Grill for about 2 to 3 minutes on each side, depending on the thickness of your fillet. Fish is done when it flakes easily. Remove from pan and separate in chunks lightly, with a fork.
  5. Grill or warm the tortillas, add the crispy fish, cabbage slaw and drizzle the avocado chutney sauce over it. Top with the cilantro leaves and serve with a wedge of lime.
  6. Enjoy warm, scrumptious, crispy yet figure friendly fish tacos!

I am joining the fiesta at Angie’s with co-hosts Jhuls @ The Not So Creative Cook and Elaine @ Foodbod

Enjoy! Happy Cinco de Mayo!




44 thoughts on “ Indo Mexican Fish Tacos

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    1. Thanks so much Jhuls! Happy FF and thanks for hosting.
      PS- I am still in awe of you for doing the whole 30 🙂


      1. I did not complete the Whole30 last month. Ahhh, think about leftovers that I need to consume. But I am still following the Whole30 rules when no leftovers for me. 😀 Still maintaining my weight & my new food changes. 🙂

        Liked by 1 person

      2. That is really commendable. I find all kinds of excuses to postpone trying the whole 30 🙂


  1. I like the ingredients and would enjoy these fish tacos, Sandhya. Ruby Tuesday restaurant makes something like this and now I have a better, fresh recipe to use. Thank you!
    Hope you are enjoying a warmer spring finally! Smiles, Robin xo

    Liked by 1 person

    1. Thanks Robin. I am looking forward to grilling the fish outdoors, now that the weather is finally warming up a bit. We had 70 one day and 50 the next… we are getting there 🙂


  2. Ok Sandhya, you’ve just teased me silly with my favorite kind of food. I absolutely love fish tacos, and you’ve added Indian and Mexican flavors as a combo? How very tantalizing; I can just imagine those fresh and gorgeous flavors oozing from the tortillas. A margarita and a couple of those fish tacos and I’d be dancing to a salsa beat. 🙂 You mention a grill pan, at first I thought those were grill marks from the barbeque, but when I re-read it, I see it’s a pan you’ve used indoors. I’ve often wondered if I should treat myself to one of those. We are hosting a fish and vegetarian barbeque this week with some friends. We are both fish lovers you and I and I can’t wait, hoping for some leftovers so I can replicate this. Brilliant post! Thanks 🙂

    Liked by 1 person

    1. Sorry for my delay in replying Loretta. Thanks so much for your kind words. I have been waiting to use the outdoor grill but we still have rain and raw weather 😦 They are predicting a storm on Mothers day .
      I hope your fish bbq went well. I love these tacos. Hope you had some leftovers for tacos.
      I do use my grill pan quite a bit and love it. Yes I was debating whether to get one too but am happy that i did.
      Wishing you a fabulous Mother’s Day!


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