Fish Tacos

Update: 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}. The fun of cooking something for so long is seeing how it evolves and changes to adapt to changing tastes and palates, so like always, please remember that all of my recipes are meant to be messed with so YOU enjoy it exactly how you like it.

Fish tacos make a nice change from meat filled ones, and it’s worth taking the time to make your own guacamole and salsa, homemade always tastes so much better. You can make the baja sauce, guacamole, and salsa 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 tspn smoked paprika (pimenton)
  • juice of one lime
  • salt, pepper
  • 2 tbspn olive oil
  • 10 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 tspn ground chili


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


  • 500 g tomatoes, diced
  • 1/2  red onion, finely chopped
  • 2 tbspn coriander, finely chopped
  • 1 tbspn flat leaf parsley, finely chopped
  • 1 fresh green chili, finely chopped
  • 1 tbspn 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. Take the fish out of the fridge half an hour before begin cooking. While it comes to room temperature make everything else.

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

4. 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.

5. 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.

6. 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.

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

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