Fish tacos on a tray

Fish tacos

Name: Fish tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp smoked paprika; 2 limes; 500g white fish fillets such as cod, haddock, pollack or tilapia, skin and bones removed; ¼ red cabbage; 2 large tomatoes; 2 large avocados; 2 tbsp vegetable oil; 8 small corn or wheat tortilla wraps; small bunch coriander chopped; 1 green chilli finely sliced, optional; 100g soured cream; chilli sauce to serve

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.5 out of 5.32 ratingsRate

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Pack in the flavour and lots of veg in this easy fish tacos recipe. It's an easy way to get your family eating more fish, and one portion counts as three of their 5-a-day

Egg-free

Low sugar

Nut-free

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Cassie's tips for the best fish tacos:

I like to use a firm white fish such as cod, haddock or pollock for these tacos, as it holds together well during cooking. If you're using a more delicate fish, take care when turning it to keep the pieces intact.
If entertaining, I'll prepare all the salad ingredients and marinate the fish a few hours in advance, then keep in the fridge. Then simply cook the fish and assemble just before serving. Letting everyone build their own tacos is a fun and easy way to serve a crowd.
For extra crunch and colour, I sometimes add finely grated carrots and sliced radishes into the slaw, these work beautifully with the red cabbage, zingy lime and coriander.

Ingredients

Nutrition

Units:

MetricUS

1 tsp ground cumin
1 tsp ground coriander
2 tsp smoked paprika
2 limes
500g white fish fillets

such as cod, haddock, pollack or tilapia, skin and bones removed
¼ red cabbage
2 large tomatoes
2 large avocados
2 tbsp vegetable oil
8 small corn or wheat tortilla wraps
small bunch coriander

chopped
1 green chilli

finely sliced, optional
100g soured cream
chilli sauce

to serve

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Nutrition: Per serving

kcal665
fat36g
saturates10g
carbs48g
sugars7g
fibre11g

high
protein33g
salt1.6g

Method

step 1

Combine the cumin, coriander, paprika and a generous pinch of salt in a large bowl, add the juice from 1 lime and mix well. Toss the fish fillets in the spiced lime paste and set aside while you prepare the salad.
step 2

Finely slice the cabbage – you can do this by hand or in a food processor if you want it really fine – squeeze over the juice from half a lime and season with a little salt, scrunch the salt and lime into the cabbage and set aside. Chop the tomatoes into small pieces. Stone the avocado, scoop out the soft inside and slice, or if it’s a very ripe avocado you may want to mash it in a bowl with a little lime and salt. Keep all the salad ingredients separate on a board.
step 3

Heat the grill to high. Line a baking tray with foil and brush with a little oil, place the fish fillets on the tray, pour over any paste from the bowl and brush with a little more oil. Cook the fish close to the grill for 8-10 mins until the fish is cooked and starting to scorch in places, to check its cooked, gently push one of the fillets, it should easily flake when cooked.
step 4

If you have a gas hob, warm the tortillas directly over the flames with a pair of tongs for a charred finish. Alternatively, wrap in foil and warm in the oven on the shelf beneath the fish.
step 5

To serve, spread a little soured cream over each warm tortilla, top with a handful of cabbage, some tomatoes and a few slices of avocado. Flake the fish and add a few big chunks to each tortilla then top with coriander, chilli and chilli sauce.

Cassie Best

Cassie is our Head of Food. After training as a chef at Leiths School of Food and Wine, she's worked for Good Food for the last 13 years, creating hundreds of recipes, including many you see on the cover of the magazine. She has a passion for creating easy family meals that everyone can cook and also loves to bake with her two children. See more of Cassie's recipes

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A star rating of 4.5 out of 5.32 ratings

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