Fish Tacos
Preparation time
Cooking time
Total time
Fish tacos are delicious and don't have to be difficult to make.
Recipe type: Main
Cuisine: Mexican
Serves: 2-4
  • Small tortillas (for example Mission Deli Mini Wraps), or soft taco shells, if you can find them.
  • 100 grams red cabbage, finely sliced.
  • 2 fillets of tuna or white fish
Pico de gallo (salsa)
  • 4 large tomatoes, seeded and chopped
  • 1 small red onion, chopped
  • 1 handful coriander, chopped
  • 1 clove garlic, chopped
  • The juice of 1 lime
  • 1 small (but not too hot) red chili, seeded and finely chopped (use some for the guacamole)
  • 2 ripe avocado
  • The juice of one lime
  • 1 clove of garlic, crushed
  • Finely chopped chili
  • Hot sauce
Pico de gallo
  1. Mix all the ingredients together. Try to keep it dry - tomatoes perspire and you don't want too much liquid when you spoon the salsa out. If you can, mix it in a sieve, resting over a bowl to catch drips.
  1. Mash the avocado with a spoon and add the other ingredients. The avocado has to be ripe or the guacamole doens't get the right creamy yet chunky texture.
  1. Slice the cabbage and put to the side.
  2. Prepare the taco shells: if you don't have a taco stand, use carrots, spice jars or aluminium foil to create valleys to put the shells in. You'll build directly into the shells, so prepare them on the plate you're serving them on.
  3. Fry the fish on a skillet until done (how long depends on what fish you chose) and slice into strips.
  4. Build the tacos: put cabbage at the bottom of the shell, then add salsa, fish and guacamole.
  5. Sprinkle with hot sauce and serve immediately.
Recipe by Edinburgh Foody at