Fish Tacos

Serves 4
Time 30 minutes


For the fish:

4 fillets of firm white fish – barramundi is what I tend to use

1 tbsp lime juice

2 garlic cloves, diced

½ cup fresh coriander stalks, chopped (reserve leaves for later)

1 tbsp extra virgin olive oil 

½ tsp cayenne pepper

½ tsp smoked paprika

½ tsp ground cumin

Salt & pepper, to season

Mini tortillas to serve


For the sauce:

½ Greek yoghurt

½ cup sour cream 

1 tsp cumin powder

½ tbsp lime juice

Salt & pepper, to taste


For the salsa:

2 tomatoes, chopped

½ cup red cabbage thinly sliced 

1½ tbsp pickled jalapenos, chopped roughly

1 cup frozen corn, thawed and drained 

½ red onion, diced

½ cup coriander, leaves chopped

½ tbsp extra virgin olive oil 

½ tbsp lime juice

Salt & pepper, to taste


Place the fish with all the listed ingredients in a bowl – and marinate overnight if possible – or for 2 hours beforehand.

For the sauce combine the yoghurt and sour cream and stir through the cumin powder and lime juice. Season with salt and pepper. 

For the salsa – combine the tomatoes, jalapenos, corn, cabbage, and onion. Stir the lime juice, olive oil and half the chopped coriander through – reserve the remaining half for the top when serving. 

Place a skillet on medium heat and cook the fish for approximately 8 minutes flipping halfway (a thick fillet will need to be cooked for longer). 

Remove the fish off the heat and place it on a plate – with 2 forks rip the fish into shreds and squeeze some fresh lime juice over the top

Place a pan back on the heat – warm the tortillas for 3 minutes, flipping over halfway

Once heated – place fish in the middle of the taco, top with salsa and then the Baja sauce