I’m not typically a big fan of seafood, so when my boyfriend suggested we make fish tacos last April, I reluctantly agreed while thinking up other dinner options I could make for myself later. Little did I know, the dish would become a bright spot in my otherwise mundane quarantine life. We make fish tacos about once a month now, and I look forward to downing as many as my stomach will let me.

Fish tacos are relatively easy to make, and they can be cheap, too — especially if you get all the ingredients from Lidl, the only acceptable grocery store in College Park. You can even use fish taco night as an excuse to make some homemade margaritas, if you want to make the cooking process a bit more enjoyable. You can add an endless amount of toppings to your tacos, but here’s how I make mine:

Fish tacos:

  • Corn tortillas
  • 2-3 white fish fillets. I use frozen mahi mahi and thaw it in warm water before cooking.
  • 1 can of refried beans
  • 1 block of queso fresco cheese


  • 1 can of corn
  • Butter
  • 1 teaspoon chili powder
  • A dash of cayenne powder
  • Salt and pepper, to taste


  • 2 large avocados
  • 1/2 small red onion
  • 2 large cloves of garlic
  • 1/2 lime, juiced
  • A dash of cayenne powder
  • Salt and pepper, to taste

Fish sauce:

  • ½ cup mayo
  • ½ cup sour cream
  • ¼ cup sriracha
  • 1 tablespoon lemon or lime juice


  • Pan-fry the fish for about 10 minutes, or until it’s fully cooked.
  • Pull apart the fish with a fork so it’s in small, bite-sized pieces.
  • Combine the sauce ingredients and add the fish into the sauce, making sure every piece of fish is coated.
  • Heat some butter in a pan on medium heat.
  • Drain your can of corn and pour it into the pan.
  • Add the chili powder and cayenne.
  • Cook for about five minutes.
  • Add salt and pepper to taste.
  • Scoop out your avocados into a large bowl.
  • Finely chop your onion and garlic and add them to the bowl. You can also add jalapeño, tomatoes or cilantro, if you prefer.
  • Add lime juice and cayenne.
  • Mash everything together until you reach your desired guac texture.
  • Add salt and pepper, to taste.

Finally, it’s time to put everything together into tacos. Warm the tortillas in the microwave for about 30 seconds, then add your beans, fish, guac and corn. Top with some crumbled queso fresco, and voila! Eat until you can’t eat anymore, take a break, then come back and eat just one more.