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A Life in Food by real-life Chef Cheryl Bennett

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tacos

Corvina tacos with mango slaw

August 5, 2021

Home » tacos

Switch up your weeknight dinner routine with these delicious corvina tacos. Warm corn tortillas filled with flaky, seasoned corvina and topped with a delicious crunchy mango slaw.

Corvina tacos with mango slaw on blue plate with limes and beer in background.

These easy fish tacos are quick, easy and healthy. The delicate, buttery and mild corvina fish is the star here and the fresh, sweet and spicy slaw is a perfect match.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Corvina fish tacos

We’re no strangers to taco night, and I’m guessing you aren’t either. But, we sometimes tend to get in a rut making the same tacos over and over.

Corvina tacos on blue plates with cilantro and lime.

Corvina is one of our favorites and because of it’s meaty, yet flaky texture, it makes an excellent choice for tacos. Any mild white fish will do if you aren’t able to find corvina at your market.

In addition to slaw, add a few slices of pickled radishes. They are one of my favorite toppings for tacos!

How to cook corvina fish

You have a few options when cooking the corvina. Bake it in the oven, like I did, or make grilled corvina for your tacos. You can also do a pan-seared corvina fish on the stove-top.

We’re in the middle of rainy season here, so cooking indoors was my best option. This also allows for making fish tacos whenever you want them, not just during the grilling months.

Side of corvina fish ready to cut into portions.

A side of corvina will be thick on one end and much thinner on the tail end. I cut the fish right where it starts to get really thin.

You can bake the thin end piece with the rest of the fish, but remember to remove it from the oven at the halfway mark on the timer. It will overcook if you leave it in for the entire 14 minutes.

Or, you can do as I do, and cook it separately and feed it to your pet – just check for bones.

Portions of corvina for tacos with spices on baking sheet.

For oven-baked corvina tacos, I cut the fish into portions and placed them on a parchment-lined baking sheet.

Combine the spices and oil to make a paste and spread it on the corvina filets. Then, bake it in a hot oven for about 14 minutes and you’re done.

Baked corvina fish on baking sheet.

One of the advantages to cooking the corvina in the oven is that you don’t have to watch it. It is hands off time – which allows you to make the slaw while the fish is cooking.

Corvina fish tacos with mango slaw on blue plates with limes and cilantro. Glasses of beer in the background.

To grill the fish, place in a grill basket or on a piece of aluminum foil and cook for 8 – 10 minutes. If you prefer to cook your fish on the stovetop, cook for 4 – 5 minutes per side over medium to medium-high heat.

Mango slaw for corvina tacos

This slaw is sweet, spicy and crunchy – all the things I want in a slaw for tacos. The corvina is delicate and buttery, so the slaw offers a perfect counterpoint the fish.

These are the basics – mango, bell pepper, cabbage, cilantro and lime.

Here are a few add-ins that would be delicious in this slaw: red onion, scallions, red chili pepper or jalapeño pepper, carrots, a mix of purple cabbage with green cabbage.

Ingredients for mango slaw on sheet pan.

Wrap these things up in a warm, slightly charred corn tortilla and that, my friends, is one hell of a delicious taco.

When choosing a mango for your slaw, look for ripe, but firm fruit. It should have a reddish yellow skin and be fragrant. An unripened mango will be green all over and hard. It won’t have much flavor to it and that’s not at all what we’re looking for.

Mango slaw in round, white bowl with beer in the background.

Taco recipes

Fellow taco lovers might want to check out these recipes too!

  • Chicken tacos with lime crema
  • Pumpkin tacos with black beans
  • Chicken taco salad with crispy tortilla strips
Fish tacos on blue plates. Limes and pickled radishes on the side with beer in background.

These healthy, delicious fish tacos were a big hit at our house. I hope they are at your house too.

Please share

If you love this corvina recipe, please give it 5 stars!

Image for Pinterest of corvina fish tacos

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4 servings

Corvina tacos with mango slaw

Corvina tacos with mango slaw

Warm corn tortillas filled with flaky fish and a crunchy mango slaw make these corvina tacos a dinnertime hit.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

For the corvina fish

  • 1 1/2 lbs. corvina fish, cut into 4 ounce pieces
  • 2 tbsp. canola or light olive oil
  • 1 1/2 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. ancho chili powder

For the mango slaw

  • 3 cups green cabbage, finely shredded (or an 8 oz. bag of coleslaw mix)
  • 2 medium mangoes, peeled, seeded and cut into long matchsticks (long, thin pieces)
  • 1/2 red bell pepper, sliced into long thin strips
  • 1/2 cup chopped cilantro
  • 3 tbsp. fresh lime juice (1-2 limes)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 jalapeño pepper, diced very small, optional

Tortilla

  • 8 corn tortillas for single layer or 16, if you like to double them

Instructions

  1. Preheat oven to 375°F / 190°C / Gas mark 5.
  2. In a small bowl, mix the oil and spices for the corvina fish together and set aside.
  3. Place the portions of corvina on a parchment paper-lined baking sheet, then spread the spice paste on top of the fish.
  4. Bake for 14 minutes.
  5. While fish is in the oven, combine all of the ingredients for the mango slaw in a medium bowl. Toss to combine and set aside until fish is done.
  6. Heat corn tortillas in a hot, dry pan (or on the grill), then wrap in a clean dish towel to keep them warm.
  7. Remove corvina from oven and let cool slightly. Break fish apart into large pieces and place inside of warm tortilla.
  8. Top with a generous amount of mango slaw and serve.

Notes

In addition to the mango slaw, I like serving tacos with pickled radishes and extra limes for squeezing on top.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife

Nutrition Information:

Yield:

4

Serving Size:

2 tacos

Amount Per Serving: Calories: 574Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 114mgSodium: 689mgCarbohydrates: 57gFiber: 9gSugar: 28gProtein: 58g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Dinner, Seafood Tagged With: corvina recipes, tacos

How to make chicken tacos with lime crema

May 3, 2021

Home » tacos

Grilled chicken tacos with lime crema are an easy and delicious dinner. Served with tangy slices of pickled radishes, they’ll be the hit of your summer BBQ’s. Chicken thighs, seasoned and grilled are tucked inside of corn tortillas and drizzled with cumin crema sauce.

Chicken tacos with cumin lime crema, pickled radishes and avocado on white platter with wood background.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Grilled chicken tacos with lime crema

Taco Tuesdays just got a little tastier. These grilled chicken tacos are super simple and FAST. Perfect for any day of the week, a taco bar, Cinco de Mayo or just because everyone loves tacos.

When I’m craving a taco, these are my go-to. I’ve made them for big events, for parties and for dinner at least a few dozen times.

Tacos with lime crema, avocado, pickled radish and chicken on butcher paper.

A great low carb option, other than simply omitting the tortillas, would be to turn this into a chicken taco salad.

Cumin lime crema

Cumin crema is brightened up with a generous squeeze of fresh lime juice. A handful of ingredients make up this quick and easy sauce – Mexican crema, or sour cream, cilantro, lime juice and cumin. I also add salt and pepper to my sauce, but those are always a given.

Cumin lime crema for chicken tacos in silver bowl.

Why this recipe works

The chicken is just slightly spicy and the cooling lime crema balances the heat. The sweet and tangy pickled radishes add an unexpected zing and bring it all together.

This simple recipe is perfect for cooks of all levels. Whether you’re a beginner or someone who has been cooking for decades, this recipe for tacos is easy enough to handle on a busy work night.

Grilled tacos in corn tortillas with lime crema.

In my (many) years of cooking professionally, I can tell you that chicken thighs are much harder to overcook than chicken breasts. Having a summer BBQ or cooking for a crowd? You’ll want thigh meat. It holds up better and will stay juicier longer.

  • Chicken thighs are fattier than chicken breasts making them juicier. That bit of fat in dark meat also means that it has more flavor and it won’t dry out as easily.
  • Boneless, skinless chicken thighs are marinated in a simple mixture to give them a ton of flavor.
  • It can be prepped ahead of time, saving you precious time during the week.

Making a taco bar? Set out all of the components for these chicken tacos with lime crema along with pumpkin tacos for a delicious alternative to meat.

How to make chicken tacos

The first step is getting the chicken into a marinade. Normally, I use granulated onion and granulated garlic, but for these thighs, I went with their fresh counterparts. After the chicken has marinated, grill it until it is cooked through, then let it rest.

Marinating chicken thighs in stainless steel bowl.

Slice the chicken thinly after it has cooled slightly and pile it into corn tortillas that you’ve warmed on the grill. Trust me, they taste much better than warming them in the microwave.

Add the lime crema, sliced avocado, pickled radishes and serve.

Tips and tricks for success

First, make sure you have all of your ingredients ready to go. You don’t want to get everything cooked and then realize that you forgot tortillas. It might sound silly, but if it’s happened to you, you know.

Let the chicken rest when it comes off of the grill. If you cut into meat right off the heat, the juices will run out. We want juicy chicken, not dry chicken, right?

Lastly, slice the chicken thinly. It makes for a better eating experience than thick slices that fall out of the taco.

Tacos with grilled chicken and cumin crema on butcher paper with limes and beer in background.

Here are a few answers to some common questions that I’ve received from readers.

How long to grill chicken thighs?

For average-sized chicken thighs, grill them over a moderately hot grill for 4 – 5 minutes per side.

Can I make these tacos if I don’t have a grill?

Yes! You can cook the chicken thighs in a hot pan on the stove. I prefer a cast iron pan because it gets super hot and you’re able to get a nice sear on the chicken. It’s as close as you can get without a grill. If you have a grill pan, you can use that too! Just remember to open a window, or the smoke alarm may cheer you on.

Can I make this ahead of time?

Yes. You can make everything ahead of time, including the chicken. Gently warm the chicken, covered, in the oven to reheat it. The cumin lime crema can be made a day or two ahead and the pickled radishes can be made weeks ahead.

There you have it – an easy and delicious recipe for grilled chicken tacos that you can enjoy anytime.

Grilled tacos with chicken and lime crema on butcher paper with avocados and beer in the background.

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4 servings

Chicken tacos with lime crema

Chicken tacos with lime crema

Grilled chicken tacos with lime crema are a delicious and easy weeknight dinner that will please the whole family.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

For the chicken

  • 1 lb. boneless, skinless chicken thighs
  • 1/2 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 1/2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 1/2 tsp. chipotle or ancho chili powder
  • 1 1/2 tsp. kosher salt (Diamond Crystal)
  • 1/2 tsp. ground black pepper
  • 2 tbsp. canola or vegetable oil

Cumin lime crema

  • 4 ounces sour cream, or crema Mexicana
  • 1 tbsp. chopped cilantro
  • 1 tsp. ground cumin
  • 1 tbsp. fresh lime juice
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper

Tacos

  • 8 corn tortillas, warmed
  • 1 avocado, sliced
  • Pickled radishes
  • Extra lime wedges

Instructions

  1. Toss all ingredients for chicken together in a medium bowl. Let it marinate at least 30 minutes, if possible or up to 24 hours if making the night before.
  2. Heat grill to 400°F / 200°C.
  3. Grill chicken 4 - 5 minutes per side, remove from heat and set aside to rest.
  4. When chicken is cool enough to handle, thinly slice into strips.
  5. Add 2 ounces of chicken to each tortilla and top with sliced avocado, pickled radishes, cumin lime crema and extra lime.

Notes

Cumin lime crema can be made ahead of time. Store in an airtight container for up to 3 days.

If marinating chicken the day before, remove from the refrigerator 30 minutes before grilling to allow chicken to come to room temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife
  • Escali Primo Lightweight Scale, Standard, Black
    Escali Primo Lightweight Scale, Standard, Black

Nutrition Information:

Yield:

4

Serving Size:

2 tacos

Amount Per Serving: Calories: 538Total Fat: 32gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 161mgSodium: 1462mgCarbohydrates: 34gFiber: 8gSugar: 4gProtein: 33g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Mexican / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 5/4/12, most recent update 5/3/21.

Filed Under: Dinner Tagged With: chicken recipes, tacos

Pumpkin Tacos with Black Beans

October 30, 2019

Home » tacos

Are you ready for the most delicious taco? These pumpkin tacos are not only vegan, they are also gluten-free. Roasted pumpkin is tossed with chili powder and cumin, giving these tacos a ton of flavor. Pumpkin isn’t just for sweet recipes. It also makes a great turkey pumpkin chili, perfect for fall.

pumpkin tacos on wooden board

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Roasted Pumpkin Tacos

About a year ago, I wrote a sticky note for myself to make these tacos. I’ve been staring at it every single day since. The combo sounded fantastic and I was anxious to test it out. I had the recipe in my head, but wasn’t sure if it would taste like I imagined it.⁣

tacos de calabaza

A few weeks ago, I asked one of my clients if he’d like to be a guinea pig. Without asking a single question, or missing a beat, he said yes.⁣ Clearly, he is “my people”.⁣
⁣
I made the tacos and gave them to him without even tasting them myself before I handed them off. In hindsight, this was probably not the smartest decision.

Luckily, it worked out.⁣ I received several text messages singing their praises, so I’d say that’s a win.

Yummy yum yum YUM – I’m always on the lookout for vegetarian taco option and am so glad I found this one – delicious!

-kate

How to make pumpkin tacos

The first step in making roasted pumpkin tacos, is of course to roast the pumpkin. But, not just any pumpkin. Those big pumpkins that you carve are not for eating.

What we need are small, round pie pumpkins, also known as sugar pumpkins.

sugar pumpkin with vegetable peeler

Treat this small pumpkin just like any other squash. Using a vegetable peeler, peel the outside. Then cut it in half and remove the seeds. Toss the cut up pumpkin with spices and roast it until soft. That’s it.

Vegan pumpkin tacos

When I was making this taco recipe, I knew that some meat-eaters might scoff at it. I fed it to a former farmer and he raved. A serious meat-eating Midwest guy. He said “I didn’t even miss the meat”. That’s when I know I’ve struck gold.

roasted pumpkin tacos with corn
pumpkin corn tacos

I added charred sweet corn and black beans to my taco, plus a sprinkle of pepitas, or pumpkin seeds, and a bit of salsa.

You can garnish your tacos with whatever you like! I’ve kept them vegan and also gluten-free by using corn tortillas, but if you prefer flour, use them.

What can I serve with these tacos?

I’ll be perfectly honest with you – when I’m eating tacos, I don’t want anything to take up space in my belly that could be filled with more tacos, other than a cold beer.

tacos with pumpkin, beans and corn on wooden board

However, if you’re more restrained than I am when it comes to tacos, here are a few ideas:

To drink – obviously, you’ll need a margarita or a strawberry daiquiri.

For a side, quinoa with black beans and mango is delicious. Although mango isn’t in season right now, I still see them at the market. You could omit it and the quinoa will still be delicious.

For dessert, I’d go with Mexican chocolate cupcakes, gluten free clementine cake or this cranberry orange upside down cake.

The perfect fall taco

For me, this taco screams fall. The spiced, roasted pumpkin mixed with charred corn, beans and pumpkin seeds give it so much flavor.

tacos on wooden board with lime wedges

I really hope you’ll give them a try and let me know what you think! I hope you love them as much as we did 🙂

Please share!

Your shares help this site to grow and I appreciate it. Do you know someone who would like this recipe? I’d love it if you would share it on Facebook or pin it to your favorite board.

I hope you love this recipe as much as we do! Please consider rating and/or commenting. Did you make this pumpkin taco recipe? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 4 servings

Pumpkin Tacos with Black Beans

roasted pumpkin tacos with corn

Vegan and Gluten free, these Roasted Pumpkin Tacos will be your new "Taco Tuesday" favorite!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 pie pumpkin (roughly 4 - 5 cups after peeled and cubed)
  • 2 tsp. canola oil
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. granulated garlic
  • 1 tsp. kosher salt or sea salt
  • 1/2 tsp. ground black pepper
  • 1 cup sweet corn
  • 15 oz can black beans, drained and rinsed
  • 2 tbsp. pepitas
  • 2 tbsp. cilantro leaves
  • 4 corn tortillas, toasted
  • 1/4 cup salsa
  • 1 lime, quartered (optional)

Instructions

Roast Pumpkin

  1. Preheat oven to 375°F.
  2. Peel pumpkin with a vegetable peeler, then cut in half and scoop out seeds.
  3. Cut pumpkin into 1 inch cubes.
  4. In a medium sized bowl, toss pumpkin with 1 tsp oil, cumin, chili powder, granulated garlic, salt and pepper.
  5. Place pumpkin on a parchment-lined baking sheet and roast for 25 minutes, until soft and slightly charred.

Make the corn

  1. In a medium skillet over medium high heat, add the remaining teaspoon of oil. Add corn and cook, stirring occasionally until it is caramelized and a bit charred. Be careful, as it does jump out of the pan sometimes!

Assemble tacos

  1. In a warm tortilla, add pumpkin, corn, black beans and pepitas. Top with salsa and a few fresh cilantro leaves. Finish with a squeeze of lime, if desired.

Notes

To warm tortillas, place them in the oven during the last 5 minutes of roasting the pumpkin.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Mercer Chef's Knife, 8 Inch
    Mercer Chef's Knife, 8 Inch

Nutrition Information:

Yield:

4

Serving Size:

1 taco

Amount Per Serving: Calories: 365Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 1044mgCarbohydrates: 60gFiber: 14gSugar: 10gProtein: 15g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Filed Under: Dinner Tagged With: tacos, vegan

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Hi there and thanks for stopping by!  I'm Cheryl, Chef by day and Blogger by night!

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