Fish Tacos


  • 1 lb (500 g) tilapia or a firm white fish
  • 2 tbsp olive oil
  • 1-2 tsp paprika
  • Season with salt, pepper, garlic powder, and fish seasoning of choice
  • Juice of one lemon
  • 3 tbsp cilantro, chopped
  • 5.3 oz (150 g) plain yogurt
  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • 2 tbsp lemon juice
  • Salt pepper, and merken to taste
  • 6 medium Mexican corn or wheat tortillas
  • Cabbage and carrot coleslaw
  • 1 avocado, diced
  • cilantro as garnish
  • To make the sauce, mix all the ingredients and keep refrigerated until ready to serve.
  • Put the fish in a piece of aluminum foil (or parchment paper) large enough to close like a packet. Season with olive oil, paprika, salt, pepper, garlic powder, and whatever you want to use. Add the lemon juice and cilantro and close the packet; it is important that it be closed well.
  • To the Instant Pot® inner pot, add 1½ cups of water, the rack and, on top, the aluminum foil packet with the fish.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 8 Minutes.
  • When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and remove the rack with the aluminum packet.
  • To serve, put a little sauce on each tortilla, then coleslaw, fish chunks, diced avocado, a little avocado and finish with cilantro leaves. Serve immediately.
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