Fish Tacos


  • Mi Rancho Organic Ancient Grain Tortillas
  • Rainbow Trout Filets
  • Pico de gallo (recipe below)
  • Fresh Lime
  • 1 package Riega Organic Fajita Seasoning for fish or vegetables
  • 1/4 cup mustard
  • 1 Tbs Avocado Oil
  • 2 Tbs Water
  • Spicy Ranch Sriracha Slaw (recipe right)


  1. Make the Spicy Ranch Sriracha Slaw and Pico De Gallo first.  Set aside.
  2. Wash and dry fish filets.
  3. Mix mustard, seasoning pack, avocado oil and water into a paste.
  4. Using a pastry brush, spread mustard mixture on both sides of fish. 
  5. Drizzle cast iron pot with avocado oil.
  6. Once pot is heated, cook fish on both sides until done. 
  7. Heat tortilla’s in pan on both sides.
  8. Spoon 1/2 cup slaw onto heated tortilla.
  9. Crumble fish on top of slaw.
  10. Sprinkle with fresh lime juice and top with pico de gallo.

Spicy Ranch Sriracha Slaw


  • 2 cups pre-cut slaw vegetables
  • 1/4 cup pumpkin seeds
  • 1/2 cup fat free ranch dressing
  • 3 Tbs Sriracha Sauce


  1. Mix ranch dressing and Sriracha Sauce. 
  2. Toss in slaw vegetables and pumpkin seeds. 
  3. Spoon onto tortillas first.

Pico de gallo

  • 2 medium tomatoes finely diced
  • 1/4 cup red onion, chopped
  • 1/3 cup cilantro, chopped
  • 1 fresh jalapeno, finely chopped
  • 1/4 cup Braggs Italian Vinaigrette Dressing


  1. Toss ingredients.  Spoon on top of fish. 

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