Mexican style fish tacos

By Ben Bartlett

A fish twist on a Mexican classic - vibrant and zesty, with light spices and a fiery sauce for those who like it spicy!
Serves 4


For the tacos

  • 1 tbsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. cayenne pepper
  • 1 tsp. ground cumin
  • 650g cod fillet (alternatives: haddock, sea bream, gurnard)
  • 1 tsp. rapeseed oil
  • 50ml Sour cream
  • 1 lime, cut into wedges
  • 2 avocados, stoned and finely sliced
  • Handful of coriander leaves
  • 1 red onion, finely sliced
  • ½ white cabbage, finely shredded
  • 50ml Hot chilli sauce (optional)
  • 12 corn tortillas

For the salsa

  • 250g cherry tomatoes
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • Zest and juice of 1 lime
  • 1 tbsp. olive oil
  • Sea salt and ground black pepper


Stir together the tomatoes, onion, garlic, lime, oil in a bowl and season. Cover and store in the fridge

In another bowl mix the spices and sprinkle over the fish. Store in a zip-lock bag for 30 minutes

Grill the fish on a medium heat for 5 minutes per side, remove from the heat and flake into a bowl

Warm the tortillas and assemble with avocado, salsa, cabbage, fish, sour cream, coriander, chilli sauce and lime wedges.

Related Seafood

Cod Haddock Gurnard Gilthead Bream