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.
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.
• ¼ kilo boned skinless fish cut in cut in bite-size pieces
• 2 tbsp coconut oil or olive oil
• 1 tsp sea salt and freshly ground pepper (to taste)
• 2 tbsp fresh lime or lemon juice
• 1 tsp ground cumin (optional, to taste)
For Serving the Tacos
• 8 medium soft or hard taco shells (corn or flour)
• 1 cup shredded mild cheddar cheese (optional)
• 1 cup mild or medium salsa
• 3 medium tomatoes coarsely chopped
• shredded coz lettuce and/or baby spinach leaves
• white and/or purple shredded cabbage (optional)
• coriander or parsley leaves (optional)
• 1 finely chopped jalapeño or hot chilli (optional, to taste)
• Lime Cumin Sauce (recipe follows)
• Guacamole (recipe follows)
1. Prep all the ingredients for serving the tacos including the Lime Cumin Sauce before you cook the fish and heat the tortillas. The sauce can be prepared the day before and refrigerated until needed.
2. In a large frying pan on medium high heat, heat the oil, add the fish and sprinkle with salt and pepper. Let the fish cook for approx. 2 minutes then gently stir. Continue cooking and gently stirring until the fish is cooked through approx. 5 minutes.
3. Remove from heat and gently stir in lime juice mixed with cumin powder, lime oil and black pepper oil. Cover and set aside until ready to serve and heat the taco shells.
Lime Cumin Sauce Ingredients
• ½ cup sour cream or Greek style yoghurt
• ½ cup mayonnaise (or more Greek style yoghurt)
• 1 tsp honey or maple syrup (optional, to taste)
• ½ tsp smoked paprika or paprika (to taste)
• ½ tsp cumin powder
• 2 tbsp fresh lime juice
• sea salt and freshly ground pepper
Lime Cumin Sauce Instructions
This tangy sauce is great on tacos, salads, fish and chicken. If you have any sauce left keep refrigerated for up to 3 days.
Chef Kate TIP: It's great if you have a few hours to overnight to chill for the flavours to blend, but you can also use the sauce right away.
• 2 ripe avocados, pits removed
• 2 tbsp fresh lime or lemon juice (to taste)
• 1 tbsp finely chopped coriander or parsley
• 2 tbsp finely chopped red onion (optional)
• ½ tsp cumin seeds (optional, to taste)
• ½ tsp sea salt (to taste)
• freshly ground pepper (to taste)
NOTE: Try adding some finely chopped jalapeños to the guacamole if you like things hot!
Chef Kate TIP:You can put the avocado pit in the container buried in the guacamole to keep it from turning brown. This usually works, but not always. If you are not a fan of coriander add parsley instead.
Find more Chef Kate recipes on the blog here: