07/12/2025
Why You Should Never Eat Fish Tacos in Mexico City
Fish tacos are one of the greatest gifts ever created by coastal Mexico, but here is the truth travellers rarely hear. Mexico City is more than two hundred miles from the ocean, and most of the “fish” served in its taco stands is not wild, fresh or local. The overwhelming majority is unlabelled tilapia, and tilapia farming practices raise serious concerns for anyone who cares about food quality and long-term health.
If you want to explore Mexico City through safe and authentic flavors, you can join our guided experiences at The Chef Tours Mexico City For now, let’s dig into what makes that inexpensive fish taco far less appetizing than you think.
What Fish Tacos Are Made From in Mexico City
Most street vendors in CDMX use inexpensive white fish. When pressed, many will simply say “pescado”. That usually translates to tilapia. It is not labelled, not traceable and not handled like a premium seafood product. Unlike coastal towns, where fishermen bring in daily catch, inland vendors rely on the cheapest frozen imports available. According to international trade data, a large share of tilapia imported into Mexico is farmed under low-regulation conditions in China and Southeast Asia.
External resource: the World Wildlife Fund has a detailed page on aquaculture concerns at https://www.worldwildlife.org/industries/aquaculture
Why Tilapia Farming Raises Red Flags
Tilapia is one of the easiest fish to farm. That is the problem. High density tilapia farms often use crowded pens, poor water quality and cheap feed. They rely on soy pellets, grains and, in some regions, leftover agricultural waste instead of natural aquatic diets. These systems create fish that grow fast but have low nutrient value.
Health concerns include:
Lower omega-3 content than other fish.
Higher omega 6 levels can contribute to inflammation.
Greater exposure to pollutants from overcrowded waters.
Widespread use of antibiotics on poorly regulated farms.
Tilapia is sometimes called the “aquatic chicken” because it is raised with similar industrial logic. That logic is not built on health or flavor. It is built on volume and cost.
How Mexico City Vendors Handle Fish
Even the best taco stands in the city thrive on turnover and speed. Fish is thawed, battered and fried. Almost none of it is from traceable sources. Many vendors do not have the equipment to keep seafood at ideal temperatures. By the time it hits your tortilla it may have gone through several freeze and thaw cycles.
Mexico City is a phenomenal food city, but it is a city best explored through dishes that come from local, land-based traditions, which is exactly why our guests experience carnitas, barbacoa, heirloom corn, moles, pulque, cantina classics and market specialties on The Chef Tours Mexico City Food Experience
What To Eat Instead in CDMX
If you want seafood in Mexico, go to the coast. In Mexico City, enjoy:
Tostadas de pata
Mixiotes
Tamales de elote
Memelas and blue corn quesadillas
Slow cooked barbacoa
Mercado style tlacoyos
These foods have a deep history and incredible regional character. They are also safe, traceable and handled by people who have perfected their craft across generations.
Final Word
Travellers deserve transparency. If you care about what you eat, avoid the anonymous “pescado” taco in Mexico City. Choose dishes that honour the region and the people who make it special. For anyone who wants a guided tour of the city’s best flavours, The Chef Tours team is ready to lead the way.
