Fish tacos




Prep Time


Cook Time

Crispy fish tacos make a fun family meal and are a great way to get fresh vegetables into reluctant children. Adjust the level of chilli to suit your family’s tastes.



For the fish tacos

  • 750g skinless, boneless fillets white fish
  • 1½ teaspoons chilli powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • Olive oil, for frying
  • 8 small tortillas — warmed
  • Flesh of 1 avocado — sliced
  • Lime wedges, to serve

For the taco sauce

  • ⅔ cup sour cream
  • ⅓ cup mayonnaise
  • 3 tablespoons lime juice
  • 1 teaspoon sriracha
  • 1 teaspoon tomato sauce
  • 1 teaspoon garlic powder
  • A pinch of salt
  • Water, if needed

For the shredded salad

  • 2 cups shredded lettuce
  • 1 carrot — grated
  • 2 tablespoons finely diced red onion
  • ¼ cup chopped fresh coriander


For the fish tacos

  • Pat the fish dry and cut into cubes or strips.
  • Combine the chilli, smoked paprika, garlic powder and salt in a bowl. Add the fish and coat well.
  • To make the Taco Sauce, combine all the ingredients in a bowl.
  • To make the Shredded Salad, combine the lettuce, carrot, onion and coriander in a bowl.
  • To cook the fish, heat a little oil in a non-stick pan over a medium heat. Add the fish and fry until just cooked through.
  • To serve, fill the tortillas with Shredded Salad, then top with fish, avocado and Taco Sauce. Serve with lime wedges.