The Blog

May 27, 2021

AlexaHealthy Tacos de Pescado Recipe for Memorial Day Weekend

AlexaHealthy Recipe

Hi, my name is Alexandra. I was born and raised in Matamoros Tamaulipas, bordering Brownsville Texas, an area well known for its beautiful beach on the Gulf of Mexico. My parents were always in love with the sea and in their kitchen they transmitted this love for seafood to us, cooking with fresh seafood is completely delicious, its texture and flavor are different from frozen seafood.

When I moved to Brownsville, Texas, I learned that a lot of Mexican cuisine had a beautiful variation and mixture of Tejano food, which is why I began to incorporate different ingredients without losing the original recipe I began to cook the famous fish taquitos. I invite you to prepare them this Memorial Day weekend!

Here’s the taco recipe:


1 pound halibut fish
1/2 tablespoon of fine herbs
3 tablespoons Dijon mustard
1/2 tablespoon minced garlic
Salt and pepper to taste


The fish is marinated with mustard, ground garlic, a dash of herbs, salt and pepper, but remember to play with the seasonings you have! I let it marinate for 1 hour (this is optional but it makes it taste better!)

I cook it with ghee, but avocado oil works as well. Remember to let it turn brown over low heat so that it becomes a little crisp.

Guacamole goes excellent with these tacos, one of my parents’ secrets was to let the onion rest with the lemon before adding the other ingredients. Try it out yourself!

Incorporate all the powders with the mustard and varnish the fish on both sides, let it rest in the refrigerator.

In a pan using 1 tablespoon of ghee or avocado oil, brown the fish on both sides and remove.

Shred the fish with a fork on a platter.

Here’s the salad recipe:


4 cups of cabbage (can be white or mixed with purple)
2 tablespoons of avocado oil mayo
Juice of 4 lemons
1 teaspoon of honey
Salt and pepper to taste
(Optional: add chipotle)


Start by mixing all the ingredients except the cabbage, once the dressing is formed add the cabbage, stir and refrigerate until serving time.

To serve the tacos, start with a corn tortilla, add a little guacamole, the shredded fish and on top of the cabbage salad.

I hope you enjoy this recipe as much as I do and it transports you, like me, to my roots living near the Gulf of Mexico.

Alexa Healthy.

*Note: Thank you to Alexa Healthy for providing the content for this blog. It’s Time Texas believes eating in moderation provides the healthiest and most sustainable healthy lifestyle.

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