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Fish tacos

Fish tacos

Posted In May 14, 2023


  • 500g white fish fillets, such as cod, haddock, pollack, or tilapia (skin and bones removed)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp smoked paprika
  • 2 limes
  • 2 large tomatoes
  • 2 large avocados
  • ¼ red cabbage
  • 2 tbsp vegetable oil
  • 8 small corn or wheat tortilla wraps
  • Small bunch of coriander, chopped
  • 1 green chilli, finely sliced (optional)
  • 100g soured cream
  • Chilli sauce, to serve


  1. In a large bowl, combine cumin, coriander, paprika, and a generous pinch of salt. Add the juice from 1 lime and mix well.
  2. Toss the fish fillets in the spiced lime paste and set aside.
  3. Finely slice the cabbage. Squeeze the juice from half a lime over the cabbage and season with a little salt. Scrunch the salt and lime into the cabbage and set aside.
  4. Chop the tomatoes into small pieces. Stone the avocado, scoop out the flesh, and slice it. If the avocado is very ripe, you can mash it in a bowl with a little lime juice and salt. Keep all the salad ingredients separate on a board.
  5. 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 and pour over any remaining paste from the bowl. Brush the fillets with a little more oil.
  6. Cook the fish close to the grill for 8-10 minutes until it is cooked and starting to scorch in places. To check if it’s cooked, gently push one of the fillets—it should easily flake when cooked.
  7. If you have a gas hob, warm the tortillas directly over the flames using tongs for a charred finish. Alternatively, wrap the tortillas in foil and warm them in the oven on the shelf beneath the fish.
  8. To serve, spread a little soured cream over each warm tortilla. Top with a handful of cabbage, tomatoes, and slices of avocado. Flake the cooked fish and add a few big chunks to each tortilla. Finally, top with coriander, sliced chilli, and chilli sauce.

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