I’m not a great one for left over fish, but I do enjoy Fish Tacos. This seemed like the perfect dish to make from left over Cod Fillets with Tangy Puttanesca Sauce.  The crumble topping was just the right flavor and texture combination and the addition of the lime mayonnaise just perfected the whole thing. It also worked well with fish from left over fish and chips. If you have left overs next time, don’t forget fish tacos for lunch the next day!

Fish Tacos

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Course: Lunch
Cuisine: Mexican
Prep Time: 5 minutes
Total Time: 5 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : You can also reheat the fish in a 375º oven for 10 minutes for a crunchier topping.


  • 1-2 left over cod fillets or other breaded fish
  • 1/2 head Romaine lettuce cut into thin strips
  • 2 tbsp Hellman's mayonnaise
  • 1 lime juice and zest
  • 2 flour tortillas or tacos
  • 3-4 sprigs fresh cilantro chopped


  • Gather ingredients before starting recipe.
  • Slice Romaine lettuce into thin strips.
  • Combine mayonnaise and juice and zest of lime.
  • Heat tortillas in between 2 sheets of paper towel in microwave on high for about 1 minute.
  • Reheat left over cod fillets in microwave on high for about 1 minute.
  • Fill each tortilla or taco shell with sliced lettuce, topped with cod and crumbled topping. Drizzle with lime mayonnaise and garnish with chopped cilantro.

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