Serving Fish: Fishy Queen’s Fish Tacos

Do you want to see what my fish taco looks like?  Well all you have to do is make this FISHY QUEEN’S FISH TACOS recipe!!!! Then you can really have your friends talking about how great your fish tastes!  Whew! That was one mouthful full of fish!


I love this recipe because as complex as the textures and flavors are, it is easy to make and virtually guilt free!

We start by making our own socca tortillas which originate from Nothern Italy.

Made from garbanzo bean flour, socca tortillas are grain free, gluten free, and vegan. This is good news for ex-simple carb junkies like me who can’t get enough bread like textures!

The original recipe for the socca come from your girl, Gwyneth Paltrow’s lifestyle blog

For the socca, you will need

  • 1 cup + 2 tablespoons garbanzo bean flour
  • 1 cup water
  • 1 tablespoon olive oil
  • salt


Whisk together the chickpea flour, water, olive oil and a generous pinch of salt in a medium bowl. Let sit for at least 15 minutes.

(You can now start the marinade preparation for the fish)

After the batter is finished resting, heat a non-stick pan over medium high heat and add 1 teaspoon olive oil. When the pan is hot but the oil is not smoking, add about ¼ cup socca batter. The batter should immediately spread into a nice 4-6 inch pancake, but if it doesn’t, simply lift and turn the pan to help it spread out.

When the bottom is beginning to brown, and you can see tiny bubbles on the surface (about 1-2 minutes), flip the socca and cook for another 1-2 minutes on the second side. Remove to a paper towel-lined plate when cooked. Continue this process until you have used all the batter, adjusting heat and adding oil as needed. You should have 6 socca.

You are now ready to start making the taco filling! If you are vegetarian or vegan, not to worry! You can easily use this same recipe with the marinade below and substitute the fish fillets with tofu or mixed veggies.

Part of the reasons for eating a healthy lifestyle is to reduce the impact on our environment. When choosing fish and debating on farmed or wild, go to for the most sustainable fish in season. I chose a wild cod from Mario Bartali’s Eataly because I’m weary about purchasing fish from unreputable sources and Eataly is known for it’s fresh foods, not to mention it is the closest fancy fish market near my house. In the city I also like getting my fish from Whole Foods and the Lobster Place at Chelsea Market.

The grilled fish recipe comes from one of my favorite food shows of ever: Alton Brown’s Good Eats. This dude knows how to do a fish right! Drown some fish in tequila and you know you’ll have a good time. In my case, I love the flavor of mezcal. The smokey flavor adds another dimension of complexity in the dish so I substituted it with the regular tequila in the original recipe:

For the marinade you will need

  • 3 cloves garlic
  • 1 cup packed cilantro leaves
  • 2 limes, zested
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup tequila (As a substitute for the tequila, I used mezcal because it has a smokier flavor.)
  • 1 pound tilapia fillets (I used cod fillets which are much larger and need to be cut in to smaller portions)


Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag or a big bowl, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.

Oil a griddle or non-stick pan with olive oil. Cook the cod until just cooked through and opaque about 4 to 5 minutes per side. Some cod cuts can be quite thick so I like to break them up when serving. We all love thick cuts in our mouths but if it’s too big, then we won’t be able to fit it in our taco shells.

Now you can assemble the tacos! Place the socca tortilla on a plate, add a goop of Lazy G’s Guac, then a portion of the grilled cod. Garnish with purple cabbage for crunch or if you want a kick, add radicchio which will add a bitterness and spiciness. Like my love life, I like a lot of spiciness so I like to also add sliced jalepeno, because I can’t stay away from the latin heat. Add extra cilantro sprigs on top and place some lime wedges to the side.

And that’s it! A fish taco so delicious you’ll have them coming back for more!