Name: Fish Tacos with Spiced Lime-Glazed Fish and Fresh Salsa Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp smoked paprika; 2 limes (juiced); 500g white fish fillets (cod, haddock, pollack, or tilapia), skin and bones removed; 2 tbsp vegetable oil; Salt, to taste; ¼ red cabbage; 2 large tomatoes; 2 large avocados; Small bunch coriander, chopped; 1 green chili, finely sliced (optional); Salt, to taste; Juice of half a lime; 8 small corn or wheat tortilla wraps; 100g soured cream; Chili sauce, to serve

Ingredients

1 tsp ground cumin

1 tsp ground coriander

2 tsp smoked paprika

2 limes

500g white fish fillets, such as cod, haddock, pollack, or tilapia (skin and bones removed)

¼ red cabbage

2 large tomatoes

2 large avocados

2 tbsp vegetable oil

8 small corn or wheat tortilla wraps

Small bunch coriander, chopped

1 green chilli, finely sliced (optional)

100g soured cream

Chilli sauce, to serve

Instructions

Step 1: Combine the cumin, coriander, smoked paprika, and a generous pinch of salt in a large bowl. Add the juice from 1 lime and mix well to form a spiced lime paste. Toss the fish fillets in the paste and set aside while preparing the salad.

Step 2: Finely slice the red cabbage by hand or use a food processor for a finer texture. Squeeze over the juice from half a lime and season with a little salt. Scrunch the salt and lime into the cabbage and set it aside.

Step 3: Chop the tomatoes into small pieces. Stone the avocados, scoop out the flesh, and either slice or mash with a little lime juice and salt if very ripe. Keep the cabbage, tomatoes, and avocado separate until serving.

Step 4: Heat the grill to high. Line a baking tray with foil and brush with some vegetable oil. Place the fish fillets on the tray, pour over any remaining spiced lime paste, and brush with a little more oil. Grill the fish 8–10 minutes until cooked and slightly charred in places. Check by gently pushing a fillet; it should flake easily when done.

Step 5: Warm the tortillas by holding them over a gas flame with tongs for a charred effect or wrap them in foil and heat in the oven on the shelf below the fish.

Step 6: To serve, spread a little soured cream over each warm tortilla. Top with cabbage, tomatoes, and avocado. Flake the grilled fish and add it on top, then garnish with chopped coriander, sliced chilli (if using), and a drizzle of chilli sauce.

Tips & Variations

For extra crunch, add a handful of crushed tortilla chips or nuts to the salad.

Swap the soured cream with Greek yogurt for a lighter option.

If you prefer milder flavors, omit the green chilli or replace it with sweet bell pepper slices.

Use fresh lime wedges on the side for extra zing at the table.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen white fish fillets can be used. Thaw them fully and pat dry before marinating to ensure the spices stick well and the fish grills nicely.

How can I make these tacos gluten-free?

Choose corn tortillas labeled gluten-free and double-check that all other ingredients, such as sauces, do not contain gluten. The recipe itself is naturally gluten-free apart from the tortilla choice.