Discover how to make easy fish tacos with this quick, healthy recipe by Sally Abé from Great British Chefs. Whether made for lunch or dinner, or whipped up for Cinco de Mayo celebrations, this delicious recipe comes as we launch our Tales of Summer campaign, shot in the sun-soaked streets of Mexico.
This easy fish taco recipe shows how simple it is to make this delicious Mexican classic. Packed with a host of colourful veg in the form of homemade salsa, red cabbage and guacamole, it’s also a pleasingly healthy dish.
400g of cod
1 lime, juiced
1 red chilli, chopped
50ml of olive oil
4 ripe tomatoes
1 red onion
20g of coriander
1/4 red cabbage
To begin, slice the cod into chunks and combine with the lime juice, chilli and oil. Leave to marinate for 30 minutes
Finely slice the red cabbage and sprinkle with a little salt. Leave to soften for around 15 minutes
Meanwhile make the salsa, dice the tomatoes and the onion and chop the coriander. Mix together and season with salt and lime juice
Smash the avocado up with a fork and mix with lime juice and salt to taste
To cook the fish, heat a frying pan over a high heat with a splash of olive oil
Cook the cod until golden brown on both sides, for around 1–2 minutes
To toast the tacos, place one at a time into a dry, hot frying pan until toasted on each side
Fill the tacos up to the top with the cabbage, salsa, fish and guacamole. Enjoy with an ice cold cerveza!