Fish tacos with green jalapeño salsa & chilli cream

Fish tacos with green jalapeño salsa & chilli cream

  • Rating: 5 out of 5.10 ratings
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating and soaking skewers
  • Easy
  • Serves 4

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

Nutrition: per serving


For the salsa

For the chilli cream

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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2014

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.10 ratings

Sponsored content