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Fish tacos

Fish tacos

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It is a very simple fish tacos recipe and the secret for a good flavour is to try to use as many fresh ingredients as possible, whilst still trying to use some old or frozen stuff I found in the cupboards and fridge.
Print Recipe
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings3 serves


  • 3 frozen crumbed fish fillets
  • 6 corn tortillas preferably from La Tortilleria
  • 2 tbsp of mayonnaise relace with Vegannaise for dairy free
  • 1 tbsp of chipotle chillies chopped
  • 1/4 purple cabbage
  • 1 lime
  • 1 lebanese cucumber
  • ½ red capsicum but any colour will do
  • salt & pepper to taste


  • Place the fish fillets on a baking tray and bake in the oven for 20 minutes at 200⁰C2. To prepare the garnish – dice finely the purple cabbage, cucumber and red capsicum and mix together in a bowl adding half of the lime juice
  • To make the aioli – in a different bowl, mix the mayonnaise, chipotle and other half of the lime juice. Add or reduce chipotle to balance spiciness
  • Reheat your tortillas and place in a tea towel to keep warm
  • Remove fish fillets from the oven and chop in big cubes
  • Assemble your fish tacos by filling up tortillas with fish fillets cubes, adding the cabbage garnish and chipotle aioli on top.
  • Enjoy!