Fish Tacos


Summer is here and it’s a time for bright, fresh flavours eaten out on the patio, handheld food good for socialising with a beer in the other hand.  These fish tacos have a gorgeous shine to them that could only be more summery if they were served by a dolphin wearing a floral garland.  The citrusy notes of the mayo and coleslaw perfectly balance the flaky, delicate fish.


  • White fish – cod or bass etc.
  • Olive oil
  • Garlic
  • Dill
  • Chilli Flakes
  • Soft Corn Tortillas

For the Coleslaw and Sauce

  • Red Cabbage
  • Carrot
  • Mayonnaise
  • Tomato Ketchup
  • Lime
  • Lemon Juice
  • Paprika

Optional Salad

  • Sweetcorn
  • Avocado
  • Cucumber
  • Cherry Tomatoes


  1. Drizzle the fish with a little oilcrushed garlic clove, and sprinkling of chilli flakes and dill.  Let marinate for 10-15 minutes.
  2. Wrap in a little parcel of tin foil and bake for 15 minutes or so at 180C, or according to the instructions on your particular fish.  Remove and pull into chunks with a fork.
  3. Thinly slice a handful of red cabbage and grate some carrot.  Mix in a bowl with a spoonful or two of mayonnaise, dash of ketchup, the juice and zest of a lime, and half a teaspoon of paprika.  
  4. Mix a few spoonfuls of mayonnaise with the juice of a lemon and mix to make it thinner so it can be drizzled.
  5. Warm the tortillas in the oven for about 5 minutes.  Prepare the salad, dish up the coleslaw and fish then drizzle over the lemon mayonnaise.


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