×

Sign up for my free weekly newsletter!

For meal plans, cooking tips and new recipes...

Donal Skehan
Mexican Fish Tacos | DonalSkehan.com, Great meal for sharing.
  • main-meals

Mexican Fish Tacos

May 21

Fish tacos are a Californian classic, taking inspiration from wonderful Mexican heat and spice. They make a truly different feast to serve for friends. If you don’t want to fire up the barbecue, the fish can easily be cooked on the griddle pan.

 

 

  • time 30 mins
  • serves Serves 4
  • video
Method
  1. To make the salsa, mix together the ingredients in a serving bowl and set aside.
  2. Heat a barbecue or griddle pan to a medium-high heat. Combine the paprika, garlic powder, oregano, cayenne pepper and ground cumin in a bowl. Dust the fish fillet with the spice mix. Brush the grill with the oil and cook the fish for 4–5 minutes on either side until cooked through.
  3. Meanwhile, prepare the accompaniments for the fish by arranging the sour cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage in serving bowls. Squeeze a little lime over the avocado and set everything aside on a large serving platter with a little bottle of Tabasco.
  4. Carefully remove the fish from the pan and break it apart with a fork. Place the flakes in a serving bowl and season with sea salt to taste. Sprinkle with coriander leaves.
  5. Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas. Wrap up and enjoy!

Rate this recipe

Average rating 3.8 / 5. Vote count: 4

No votes so far! Be the first to rate this recipe.

Ingredients

For the salsa:

250 grams cherry tomatoes, halved

2 spring onions, trimmed and finely chopped

1 garlic clove, peeled and finely chopped

Juice of 1 lime

1 tbsp extra virgin olive oil

Sea salt and ground black pepper

For the tacos:

1 tbsp paprika

1 tsp garlic powder

1 tsp dried oregano

1 tsp cayenne pepper

1 tsp ground cumin

650 grams cod fillet

1 tsp sunflower oil

Sour cream to serve

1 lime cut in wedges

2 avocados, stoned and finely sliced

Good handful of coriander leaves

1 red onion, peeled and finely sliced

1/2 head white cabbage, finely shredded

Tabasco sauce

Sea salt

12 corn tortillas, warmed through

 

You'll Need

Medium Mixing bowl x 2

Barbecue or griddle pan

Serving bowl/platter

Pastry brush

 

3.8
(4)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan