There’s something so fresh about a fish taco, perfect with a midweek beer or margarita. This recipe is super versatile too so you can use whatever fish you have available, cod, haddock, salmon all work well or edge it up a little with some crab or lobster. 

Taco Filling

  • 3 tbsp of olive oil
  • Juice and zest of 1 lime
  • 2 garlic cloves, finely chopped
  • 2 tbsp of Tex-Mex paste or seasoning
  • ½ tsp of salt
  • 400g of fish, crab or lobster
  • 8 soft mini tortilla wraps

Taco Sauce 

  • 1 tsp of Harissa
  • Juice of 1 lime
  • 200g of sour cream
  • 1 garlic clove, finely chopped

Taco Toppings 

  • 100g of red shredded cabbage
  • 1 red chilli, deseeded and finely chopped
  • A bunch of freshly chopped cilantro
  • 1 avocado, chopped and roughly mashed with lime and salt
  • 1 tomato, finely chopped with lime and salt

Step 1

Use a large bowl to mix together 2 tablespoons of the oil, lime juice and zest, garlic, Mexican paste and salt. Add your fish, crab or lobster and stir gently to combine and leave to marinate for at least 1 hour, longer if you can.

Step 2

Make your taco sauce by mixing all the ingredients together in a bowl. Keep in the fridge until ready to serve.

Step 3

Prepare all your topping ingredients. Keep in the fridge until needed.

Step 4

Heat 1 tablespoon of oil in a non stick pan and one by one, fry your tortillas until golden brown, once each side is done, fold in half whilst still warm and set aside on a pre heated plate

Step 5

In the same frying pan, cook off your fish in its marinade and place in a preheated bowl 

Step 6

Serve and enjoy your tacos with a corona or margarita (LINK)

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