These fish tacos are great for a quick and tasty meal and fun to make! Guests can make their own using all their favourite toppings.

The lime oil adds a beautiful zest and the black pepper oil brings a spicy note to the fish and sauce!

You can also use the fish and taco ingredients to top a salad of fresh greens in place of the taco shells and use the sauce as the dressing for a lovely light dish.

For a vegetarian option use cubes of firm tofu and cook them per the fish cooking method a little longer until crispy. For a vegan option also use vegan cheese or omit and use vegan sour cream and mayonnaise in the sauce.

Chef Kate TIP: If using a soft taco shell, I like to heat them in a pan with a little oil for approx. 2 minutes on each side and then stack them on a plate loosely covered with baking paper and place them in a warm oven until all are heated. For hard taco shells place on a baking tray and put in a warm oven to heat for a few minutes until ready to use.

NOTE: You can use cherry tomatoes sliced in half in place of the tomatoes. Use salmon or a sturdy white fish for this recipe and bite-size prawn pieces also work great too.

Find more Chef Kate recipes on the blog here: