Fish tacos with green jalapeño salsa & chilli cream

Fish tacos with green jalapeño salsa & chilli cream

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(9 ratings)

Prep: 20 mins Cook: 10 mins plus marinating and soaking skewers


Serves 4
Cubed white fish is marinated, skewered and barbecued in this easy Mexican recipe - pile onto corn tortillas with spicy mango salsa

Nutrition and extra info

Nutrition: per serving

  • kcal299
  • fat14g
  • saturates5g
  • carbs19g
  • sugars19g
  • fibre2g
  • protein25g
  • salt1.8g


  • 500g swordfish steaks or other firm white fish, cut into 3cm cubes
  • zest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa)



    The same shape, but smaller than…

  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp garlic salt
  • 1 tsp mild chilli powder
  • 1 tsp ground cumin
  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • warmed soft corn tortillas, to serve
  • shredded white cabbage, to serve
  • sliced radishes, to serve



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • chipolte, Tabasco or other hot sauce, to serve

For the salsa

  • 1 small red onion, finely chopped
  • juice 1 lime



    The same shape, but smaller than…

  • 2 small mangoes, diced
  • 1 green jalapeño chilli, finely chopped
  • ¼ tsp ground cumin
  • small handful coriander, chopped

For the chilli cream

  • 100g soured cream
  • 1 tbsp chipolte, Tabasco, or other hot pepper sauce


  1. In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.

  2. Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.

  3. Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.

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Comments, questions and tips

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26th May, 2020
I know this is a recipe for fish but we used chicken and it was really delicious cooked on the bbq. Loved the marinade/spice mix and the mango salsa was delicious. Both kids loved it too which doesn’t happen very often and it was really easy to make. Great change from burgers for the barbie. Fish next time!
11th Apr, 2017
Best Fish Tacos Ever. The mango salsa is lovely. You can prepare in advance, then throw it all together for a really quick, delicious meal. I don't know why this has so few reviews. It's my daughters favourite meal.
4th Oct, 2014
A tip - if doing this in a griddle pan make sure your skewers fit inside!! So, I ended up griddling the individual pieces of cod (no swordfish to be had in my town apparently) but this worked well and the combination of salsa, fish and chilli cream was lovely. I like spicy food but thought the chilli cream would be very hot using the whole amount of chipotle so I used about 1/2 a tbsp which was fine for us, left a nice burny sensation.. Overall, we enjoyed this, I'd definitely do it again, and soon.
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