Fish Tacos

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If you’ve had enough of grilled fish with lemon, this is what you’ve been looking for!  We love this Mexican inspired dish with its explosion of flavours and goodness. 

 Fish Tacos

Serves 4

We use all organic ingredients. 

600 g firm white fish (sustainably fished, eg. Snapper, wild barramundi, mahi mahi)

2 tbsp cold pressed extra virgin olive oil

1/2 tsp cayenne pepper

1 tsp ground cumin

2 sweetcorn cobs

¼ red cabbage, finely sliced

1 small red onion, finely sliced

1 large avocado, remove flesh & dice

2 limes, thinly sliced

8 small or 4 large organic blue or white corn tortillas

4 tbsp coconut yoghurt

Fresh coriander, large bunch

Sea Salt & black pepper



Cut fish into small bite size pieces and dust with cayenne & cumin

Slice sweetcorn kernels cleanly off the cobs.

Heat  tbsp olive oil in large pan over medium heat, and add corn, stirring regularly for around 5-10 minutes until starting to brown.  Remove from pan.

Wrap tortillas in baking paper and warm in moderate oven for 10 minutes.

Heat remaining oil in pan, and add fish turning regularly until cooked through (around 5 - 8 minutes)

Remove fish from pan and add sliced limes to pan, and brown slightly.

Top each warm tortilla with fish, corn, cabbage, onion, avocado, limes, coridander and 1 tbsp coconut yoghurt. Season with sea salt & pepper.



Serve sprinkled liberally with freshly cut coriander, and enjoy immediately.

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