Fish Tacos with Cucumber and Cabbage Salad


Fish Taco Ingredients

2 x 200g any white fish fillets (flathead, travella, barramundi fillets)

2 tsp. lemon and lime zest

1 garlic clove, crushed

1 tbsp. cumin seeds, roasted and crushed

2 tbsp. EVO oil

1 tsp. sea or Celtic salt

juice ½ lemon

juice ½ lime


Cucumber and Cabbage Salad

1 cup of white cabbage, thinly shaved

1 cup cucumber, peeled, cut in half and cut into ½ moons

¼ shallots, thinly chopped

1 bunch or coriander leave and stem, finely chopped

2 tbsp. jalapeno chilies, roughly chopped

4 tbsp. limejuice

1 tbsp. lemon juice

2 tbsp. EVO oil

2 tsp. sea salt

4-6 small Corn or flour tortilla wraps


In a bowl mix all of the fish taco ingredients and leave to marinate for 20 minutes.

In a bowl mix all of the cabbage and cucumber salad ingredients and leave to marinate for 20 minutes, if possible.

Pre-heat a frying pan to medium/high heat and cook the fish for 3 minutes each side. Serve the fish and salad wrapped in a tortilla.