Grilled Fish Tacos with Easy Homemade Pickled Vegetables


Have you heard of paiche (pronounced PIE-chay)? Paiche (otherwise known as arapaima) is similar to sea bass in flavor (mild) and texture (firm), but costs less, making it an excellent choice for grilled fish tacos. Plus, since paiche is relatively moist and doesn’t easily burn or dry out, it is great for novice cooks!

Grilled Fish Tacos with Pickled Vegetables

Paiche is a jumbo, fresh water, South American fish that is protected from commercial fishing in Brazil due to commercial extinction. But farming by native populations is permitted and this boneless delicacy is making its way into the North American market with the Whole Foods Market’s Responsibly Farmed™ seal. This means that the seafood is raised according to the industry’s highest aquaculture standards with no antibiotics, added growth hormones or added preservatives; and farmers monitor water quality to prevent pollution.

Whole Foods shared this grilled fish tacos recipe and image with us to celebrate a summer sale they are having on paiche, but you can use any sustainable, firm white fish in this recipe with good results.

Special Diet Notes: Grilled Fish Tacos with Easy Homemade Pickled Vegetables

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free.

Grilled Fish Tacos with Easy Homemade Pickled Vegetables
Prep time
Cook time
Total time
This recipe calls for no added oil, so be sure to cook the fish in a grilling basket or on foil so it doesn't stick to the grill grates.
Serves: 2-4
  • 1½ cups finely sliced green cabbage
  • 1 red bell pepper, seeded and diced
  • 5 radishes, diced
  • 1 jalapeño pepper, seeded and minced
  • ½ cup white vinegar
  • ⅛ teaspoon fine sea salt, divided
  • ¾ pound boneless, skinless paiche fillet (or other firm white sustainable fish), in one piece
  • ½ teaspoon chili powder
  • 4 100% whole grain tortillas (gluten-free, if needed)
  1. In a large bowl, combine cabbage, bell pepper, radishes, jalapeño, vinegar and a pinch of the salt, and toss to combine. Cover and refrigerate at least 1 hour and up to 1 day. Drain before serving.
  2. Prepare a grill for medium-high-heat cooking. Sprinkle paiche with chili powder and remaining salt, and place in a grilling basket or on a double layer of aluminum foil.
  3. Grill, turning the basket once (or flipping fish with a spatula if using foil), until fish is just cooked through, 8 to 10 minutes.
  4. Transfer fish to a plate and break into chunks, using a fork.
  5. Place tortillas on the grill and grill until warm and lightly browned, about 30 seconds per side.
  6. Fill tortillas with fish and pickled vegetables.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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