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SugarRoti Fish Tacos Recipe

SugarRoti Fish Tacos Recipe

SugarRoti Fish Tacos Recipe

4 servings / 5 steps / 6 ingredients

Fish Nu Spice

Our SugarRoti Fish Tacos are a fun and festive take on the simple delicious tacos you might find at a roadside stand in Baja, Mexico. Using SugarRoti Fish Nu Spice and 6 simple fresh ingredients, we’ve created an updated Mexican fish taco recipe that takes you to another level of spice and taste. Our SugarRoti Fish Tacos are a truly unique, healthy and delicious meal to share with friends and family.

Spice Level
SugarRoti Fish Tacos Recipe


  • 1 SugarRoti Fish Nu Spice Package
  • 2 ½ pounds fish (we like trout, halibut, or any mild white fish)
  • 3 tablespoons olive oil or ghee (clarified butter)
  • 2 medium red or yellow bell peppers, seeded and sliced lengthwise
  • 1 cup shredded cabbage or cole slaw 
  • 2 tablespoons lemon juice
  • 4 flour or corn tortillas
  • shredded cheese, to taste
  • sour cream, to taste
  • ¼ cup fresh cilantro, finely chopped


Preheat Oven to 250°F

  1. Wrap tortillas in foil and warm in oven. Meanwhile rub both sides of the fish with ½ of SugarRoti Fish Nu Spice and set aside.
  2. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add remaining SugarRoti Fish Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min). 
  3. Add bell peppers and sauté until tender. Transfer peppers to a plate and keep warm until ready to assemble tacos (4-5 min).
  4. Increase to high heat and add remaining oil, cook fish on each side. Remove from heat. Using 2 forks, shred the fish and mix in bell peppers and lemon juice (5-8 min).
  5. Transfer to warm tortillas and garnish with cabbage, cheese, sour cream and cilantro.

*Leftovers can be refrigerated up to 3 days or frozen

1 Recipe Note

Join the conversation and share your recipe with the SugarRoti community!

  • Maya wagle

    Shredded cheese is NEVER used with fish or shell fish – whether it is in Spanish or Italian cuisines.