Fish Tacos

Since originally publishing this post fish tacos have become a staple at our place. Many times the fish comes in the form of crumbed flathead strips, and I’ve also used oven baked salmon fingers, peeled and butterflied prawns, and even, just between us, frozen fish either fried or grilled. The baja sauce has been swapped for sour cream or a spicy chipotle infused version instead, and my salsa will often feature corn. But my absolute favourite accompaniment for fish tacos is a quick pickled ‘slaw {dress shredded cabbage in EVOO, sugar, and lime juice}.

Fish tacos make a nice change from meat filled ones, and you can make all the accompaniments just before you cook the fish. The amount below feeds four adults generously. One bunch of coriander should do, and if you can get your hands on some home grown or heirloom tomatoes the salsa will be amazing.


  • 1 kg white fish fillets (flat head are best, but ling is also good, and cheaper)
  • half a bunch coriander (cilantro), finely chopped
  • 2 tsp smoked paprika (pimenton)
  • juice of one lime
  • salt, pepper
  • 2 tbsp olive oil
  • 10 small sized soft tacos (I use the small Old El Paso brand)

Baja sauce:

  • 1/3 cup Greek yoghurt
  • 1/3 cup sour cream
  • juice of one lime
  • 1/2 tsp ground chili


  • 2 avocados, chopped and mashed
  • half a red onion, finely chopped
  • 2 tbsp coriander, finely chopped
  • juice of one lime
  • 2 tsp crushed sea salt


  • 500 g tomatoes, diced
  • 1/2  red onion, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1 tbsp flat leaf parsley, finely chopped
  • 1 fresh green chili, finely chopped
  • 1 tbsp olive oil
  • crushed sea salt and cracked pepper, to taste

1. Begin by marinating your fish fillets for at least an hour. In a baking dish put the fish, then season with salt and pepper. Sprinkle over the smoked paprika, lime juice, coriander, and olive oil. Rub it into the fish, covering both sides well. Cover and put in the fridge.

2. To make the Baja sauce combine all the ingredients, mix well, and put it in the fridge until you need it.

3. For the guacamole make sure your avocado is well mashed. In a glass bowl mix the avocado, red onion, coriander, and lime juice. Taste for seasoning and add salt accordingly. Mix well and put in the fridge.

4. To make the salsa combine the tomatoes, onion, herbs, and chilli in a bowl. Add the oil, salt, and pepper to taste at the last minute before you serve it.

5. To cook the fish heat a large frying pan, griddle pan, or barbecue to high heat. Cook the fish for about seven to ten minutes a side, depending on the size and thickness. Make sure it is cooked through. When it’s cooked put the pieces on a plate, and flake the fish using two forks. Heat the tacos according to the packet directions.

6. To serve spread the taco with guacamole, then top with some fish, baja sauce, and salsa.

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