Fish Tacos with Bufalo Sauce


  • 1 pound fresh or frozen skinless Cod, Orange Roughy or other mild fish fillets
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 3 drops BÚFALO® Salsa Picante Especial Hot Sauce
  • 2 tablespoons mayonnaise or salad dressing
  • 2 tablespoons sour cream
  • 1 teaspoon fresh lime
  • 1.5 cups shredded lettuce
  • 8 6-inch flour tortillas, warmed


Heat oven to 450° F.

Thaw fish fillets if frozen.

Rinse fish and pat dry with paper towels.

Cut fish fillets crosswise into 1-inch slices.

Place fish in single layer in greased shallow pan.

Combine butter, salt, pepper, cumin, garlic powder and BÚFALO® Salsa Picante Clasica Hot Sauce and brush mixture on fish.

Bake for 4-6 minutes or until fish flakes easily when pierced with fork.

Combine mayonnaise, sour cream and lime juice.

Add shredded lettuce; toss to coat.

Spoon lettuce mixture onto each warm tortilla.

Top with fish. Serve tacos with your favorite salsa


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