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Johnny Carino's Fish Tacos

  • Yield: 4, with 3 fish tacos per serving.


  • 2 pounds mild, white-fleshed fish, cut on bias to 1/2-by-1/2 inch squares
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons ground cumin
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • Salt and pepper to taste
  • 12 flour tortillas
  • 12 corn tortillas
  • 1/2 cup chopped cilantro
  • 2 cups shredded purple cabbage
  • 1/2 cup fresh pico de gallo


  • Marinate the small fish slices in the refrigerator in the olive oil, garlic, cumin, peppers and onions for a minimum of 6 hours. When ready to serve, cook the fish quickly in a hot sauté pan, seasoning with salt and pepper. Warm the tortillas. Set a flour tortilla on a dish, followed by a corn tortilla. Spoon fish slices onto the tortillas, followed by chopped cilantro and then by shredded cabbage. Top with pico de gallo.

Recipe Details