Description
Delicious and vibrant fish tacos featuring spiced grilled white fish fillets served with fresh cabbage, tomato, and avocado salad, all wrapped in warm tortillas and topped with soured cream and chili sauce for a perfect balance of smoky and fresh flavors.
Ingredients
Scale
Spice Mix & Fish
- 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
Salad
- 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
Other
- 8 small corn or wheat tortilla wraps
- 100g soured cream
- Chili sauce, to serve
Instructions
- Prepare the spice paste: In a large bowl, combine the ground cumin, ground coriander, smoked paprika, a generous pinch of salt, and the juice of 1 lime. Mix well to create a spiced lime paste. Toss the fish fillets in this paste until well coated. Set aside while you prepare the salad.
- Make the cabbage salad: Finely slice the red cabbage by hand or using a food processor if you prefer it extra fine. Squeeze over the juice from half a lime, add a pinch of salt, and scrunch the cabbage with your hands to combine and soften it. Set aside.
- Prepare the tomatoes and avocado: Chop the tomatoes into small pieces. Stone and slice the avocados, or mash them lightly with a little lime juice and salt if very ripe. Keep the cabbage, tomatoes, and avocado separate on a board for assembling the tacos later.
- Grill the fish: Preheat the grill to high. Line a baking tray with foil and brush it with a little oil. Place the fish fillets on the tray, pour any remaining spiced paste from the bowl over the fillets, and brush with a little more oil. Cook the fish close to the grill for 8-10 minutes until cooked through and slightly charred. To test doneness, gently press a fillet—if it flakes easily, it’s ready.
- Warm the tortillas: If you have a gas hob, warm the tortillas directly over the flames using tongs for a slight char and smoky flavor. Alternatively, wrap the tortillas in foil and warm them in the oven on a shelf just below the fish.
- Assemble the tacos: Spread a little soured cream over each warm tortilla. Layer with cabbage, tomatoes, and avocado slices. Flake the grilled fish and add generous chunks to each taco. Top with chopped coriander, sliced green chili (if using), and a drizzle of chili sauce. Serve immediately.
Notes
- You can substitute the white fish with any firm white fish fillets available locally.
- For a spicier kick, add more green chili or use a hotter chili sauce.
- To keep the tortillas warm for longer, wrap them in a clean kitchen towel after warming.
- If you prefer, use flour tortillas instead of corn for a softer texture.
- Adjust lime juice and seasoning according to taste during preparation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
Keywords: fish tacos, grilled fish, Mexican tacos, avocado, cabbage slaw, lime marinade, smoky paprika, quick fish recipe
