Fish Tacos
Warm, lightly charred corn tortillas filled with white fish fillet, topped with a chipotle chilli and mayonnaise crema, fresh cabbage slaw, avocado, and fresh coriander.
TOTAL TIME
21 min
ACTIVE TIME
21 min
QUANTITY
~2.75 kg
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/21
Tools0/13
Ingredients0/21 gathered · 4 servings
120ml
60ml2piece
4piece
1.5tsp
1piece
2piece
2piece
30g
1tsp
300g
2piece
3clove
1tsp
1tsp
0.5tsp
0.5tsp
1pinch
30ml
600g
12piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 120ml | — | — | |
| 2 | | 60ml | — | — | |
| 3 | 2piece | — | — | ||
| 4 | | 4piece | — | — | |
| 5 | | 1.5tsp | — | — | |
| 6 | | 1piece | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 30g | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 300g | — | — | |
| 12 | | 2piece | — | — | |
| 13 | | 3clove | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 1tsp | — | — | |
| 16 | | 0.5tsp | — | — | |
| 17 | | 0.5tsp | — | — | |
| 18 | | 1pinch | — | — | |
| 19 | | 30ml | — | — | |
| 20 | | 600g | — | — | |
| 21 | | 12piece | — | — |
Tools16 items
Serveware1 item
Procedure62 steps
1 of 62
Spoon the sour cream into a small bowl.
Sour cream · 120 ml
⏱ 5s
ResultSour cream2 of 62
Add the mayonnaise to the sour cream.
Mayonnaise · 60 ml⏱ 5s
ResultSour cream and mayonnaise3 of 62
Finely chop the chipotle chillies and scrape them, with any clinging sauce, into the bowl.
Chipotle chilli in adobo · 2 piece
⏱ 10s
ResultSour cream and mayonnaise and chipotle chilli in adobo4 of 62
Halve the lime and squeeze its juice into the bowl.
Lime · 1 piece
⏱ 15s
ResultSour cream and mayonnaise mixture5 of 62
Add the smoked paprika to the bowl.
Smoked paprika · 0.5 tsp⏱ 5s
ResultSour cream and mayonnaise mixture6 of 62
Stir everything together until smooth and evenly combined, then set the crema aside.
⏱ 20s
ResultChipotle cremaused in step 647 of 62
Peel the onion and discard the papery skin.
White onion · 1 piece
⏱ 20s
ResultPeeled onion8 of 62
Finely chop the peeled onion into small, even dice.
⏱ 40s
ResultFinely chopped white onion9 of 62
Tip the chopped onion into a medium bowl.
⏱ 8s
ResultFinely chopped white onion10 of 62
Halve the jalapeños lengthways and scrape out the seeds with the tip of the knife.
Jalapeño chilli · 2 piece⏱ 20s
ResultHalved jalapeño11 of 62
Finely chop the deseeded jalapeño halves.
⏱ 30s
ResultFinely chopped jalapeño12 of 62
Add the chopped jalapeño to the bowl with the onion.
⏱ 8s
ResultFinely chopped jalapeño and finely chopped white onion13 of 62
Place the tomatoes on the board.
Plum tomatoes · 2 piece⏱ 5s
ResultWhole tomatoes14 of 62
Cut the tomatoes into small dice, discarding the cores.
⏱ 40s
ResultDiced tomatoes15 of 62
Add the diced tomatoes to the bowl.
⏱ 8s
ResultDiced tomatoes and finely chopped jalapeño and finely chopped white onion16 of 62
Halve the lime and squeeze its juice over the tomato mixture.
Lime · 1 piece⏱ 15s
ResultDiced tomato mixture17 of 62
Lay half the coriander on the board.
Fresh coriander · 15 g⏱ 5s
ResultFresh coriander18 of 62
Roughly chop the coriander leaves and tender stems together.
⏱ 20s
ResultRoughly chopped coriander19 of 62
Stir the chopped coriander into the tomato mixture.
⏱ 8s
ResultDiced tomato mixture20 of 62
Season the pico de gallo with salt.
Salt · 0.25 tsp⏱ 5s
ResultDiced tomato mixture21 of 62
Stir the pico de gallo together and set aside to let the flavours meld.
⏱ 15s
ResultPico de galloused in step 6322 of 62
Place the cabbage wedge on the board.
White cabbage · 300 g⏱ 5s
ResultWhite cabbage23 of 62
Shred the cabbage as finely as you can with a sharp chef's knife.
⏱ 1 min
ResultFinely shredded cabbage24 of 62
Transfer the shredded cabbage to a large bowl.
⏱ 8s
ResultFinely shredded cabbage25 of 62
Halve the lime and squeeze its juice over the cabbage.
Lime · 1 piece⏱ 15s
ResultFinely shredded cabbage and lime26 of 62
Sprinkle the salt over the cabbage.
Salt · 0.5 tsp⏱ 5s
ResultFinely shredded cabbage and lime and salt27 of 62
Toss the cabbage thoroughly so every strand is coated in lime juice and salt, then set aside.
⏱ 20s
ResultLime-dressed cabbage slawused in step 6028 of 62
Run a knife around each avocado lengthways, twist the halves apart, and lift out the stones.
Avocado · 2 piece⏱ 20s
ResultHalved avocados29 of 62
Scoop the avocado flesh out of the skins onto the board.
⏱ 20s
ResultAvocado flesh31 of 62
Slide the avocado slices into a medium bowl.
⏱ 8s
ResultSliced avocado32 of 62
Squeeze the lime juice over the avocado slices and turn them gently to coat, which will stop them browning.
Lime · 1 piece⏱ 10s
ResultLime-dressed avocado slicesused in step 6233 of 62
Crush each garlic clove flat with the side of the knife and peel away the skin.
Garlic · 3 clove⏱ 20s
ResultPeeled garlic cloves34 of 62
Mince the peeled garlic cloves to a fine paste.
⏱ 30s
ResultFinely minced garlic35 of 62
Scrape the minced garlic into a medium bowl.
⏱ 8s
ResultFinely minced garlic36 of 62
Add the ground cumin to the bowl.
Ground cumin · 1 tsp⏱ 5s
ResultMinced garlic and ground cumin37 of 62
Add the smoked paprika.
Smoked paprika · 1 tsp⏱ 5s
ResultMinced garlic and ground cumin and smoked paprika38 of 62
Add the chilli powder.
Chilli powder · 1 tsp⏱ 5s
ResultMinced garlic and ground cumin mixture39 of 62
Add the garlic powder.
Garlic powder · 0.5 tsp⏱ 5s
ResultMinced garlic and ground cumin mixture40 of 62
Crumble the dried oregano into the bowl.
Dried oregano · 0.5 tsp⏱ 5s
ResultMinced garlic and ground cumin mixture41 of 62
Add the salt.
Salt · 0.25 tsp⏱ 5s
ResultMinced garlic and ground cumin mixture42 of 62
Add a pinch of black pepper.
Ground black pepper · 1 pinch⏱ 5s
ResultMinced garlic and ground cumin mixture43 of 62
Drizzle in the vegetable oil.
Vegetable oil · 15 ml⏱ 5s
ResultMinced garlic and ground cumin mixture44 of 62
Stir the spices, garlic and oil together into a thick paste.
⏱ 20s
ResultSpice marinadeused in step 4645 of 62
Lay the fish fillets in a large bowl, checking for any pin bones and pulling them out.
White fish fillet · 600 g⏱ 10s
ResultWhite fish fillet46 of 62
Scrape the spice paste over the fish.
⏱ 8s
ResultWhite fish fillet and spice marinade47 of 62
Turn the fillets over with your hands and press the paste into every surface so the fish is evenly coated.
⏱ 30s
ResultSpice-coated fish filletsused in step 5048 of 62
Pour the oil into a large frying pan.
Vegetable oil · 15 ml
⏱ 5s
ResultVegetable oil49 of 62
Set the pan over a high heat and warm the oil until it shimmers and moves freely when you tilt the pan.
⏱ 1 min 30s
ResultHeated Oil50 of 62
Lay the spice-coated fish fillets in the hot oil in a single layer.
⏱ 10s
ResultSpice-coated fish fillets and heated oil51 of 62
Cook the fish without moving it for 3 minutes until the underside is deeply golden and a crust has formed.
⏱ 3 min
ResultSeared fish fillets52 of 62
Slide a spatula under each fillet and flip it carefully.
⏱ 10s
ResultSpiced fish fillets, second side down53 of 62
Cook for a further 2–3 minutes until the fish is cooked through and flakes easily when pressed at the thickest point.
⏱ 2 min 30s
ResultCooked spiced fish fillets54 of 62
Lift the fish fillets out of the pan onto a plate and leave to rest for a moment.
⏱ 1 min
ResultCooked spiced fish fillets55 of 62
Use two forks to break the fillets into large, rustic chunks.
⏱ 30s
ResultFlaked spiced fishused in step 6156 of 62
Wipe the pan clean and set it back over a medium-high heat, then lay a tortilla flat in the dry pan.
Corn tortillas · 12 piece⏱ 5s
ResultCorn tortillas57 of 62
Toast each tortilla for 30 seconds per side, pressing it flat with a spatula, until lightly charred in spots and pliable, stacking the finished ones to keep them warm while you repeat with the rest.
⏱ 12 min
ResultWarmed tortillasused in step 6058 of 62
Place the remaining coriander on the board.
Fresh coriander · 15 g⏱ 5s
ResultFresh coriander59 of 62
Roughly chop the leaves and tender stems.
⏱ 20s
ResultRoughly chopped corianderused in step 6560 of 62
Lay the warmed tortillas open on the large serving platter and spoon a little lime-dressed cabbage slaw down the centre of each one.
⏱ 30s
ResultAssembled taco base61 of 62
Divide the flaked spiced fish evenly among the tortillas, piling it on top of the slaw.
⏱ 20s
ResultAssembled taco base and flaked spiced fish62 of 62
Tuck 2–3 slices of avocado alongside the fish in each taco.
⏱ 15s
ResultAssembled taco base and flaked spiced fish and lime-dressed avocado slicesTotal Time21 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 120 ml | | Spoon the sour cream into a small bowl.⏱ 5sResultSour cream |
| 2 | 60 ml | | Add the mayonnaise to the sour cream.⏱ 5sResultSour cream and mayonnaise |
| 3 | 2 piece | | Finely chop the chipotle chillies and scrape them, with any clinging sauce, into the bowl.⏱ 10sResultSour cream and mayonnaise and chipotle chilli in adobo |
| 4 | 1 piece | | Halve the lime and squeeze its juice into the bowl.⏱ 15sResultSour cream and mayonnaise mixture |
| 5 | 0.5 tsp | | Add the smoked paprika to the bowl.⏱ 5sResultSour cream and mayonnaise mixture |
| 6 | — | | Stir everything together until smooth and evenly combined, then set the crema aside.⏱ 20sResultChipotle cremaused in step 64 |
| 7 | 1 piece | | Peel the onion and discard the papery skin.⏱ 20sResultPeeled onion |
| 8 | Peeled onionstep 7 | | Finely chop the peeled onion into small, even dice.⏱ 40sResultFinely chopped white onion |
| 9 | Finely chopped white onionstep 8 | | Tip the chopped onion into a medium bowl.⏱ 8sResultFinely chopped white onion |
| 10 | 2 piece | | Halve the jalapeños lengthways and scrape out the seeds with the tip of the knife.⏱ 20sResultHalved jalapeño |
| 11 | Halved jalapeñostep 10 | | Finely chop the deseeded jalapeño halves.⏱ 30sResultFinely chopped jalapeño |
| 12 | Finely chopped jalapeñostep 11 | | Add the chopped jalapeño to the bowl with the onion.⏱ 8sResultFinely chopped jalapeño and finely chopped white onion |
| 13 | 2 piece | | Place the tomatoes on the board.⏱ 5sResultWhole tomatoes |
| 14 | Whole tomatoesstep 13 | | Cut the tomatoes into small dice, discarding the cores.⏱ 40sResultDiced tomatoes |
| 15 | Diced tomatoesstep 14 | | Add the diced tomatoes to the bowl.⏱ 8sResultDiced tomatoes and finely chopped jalapeño and finely chopped white onion |
| 16 | 1 piece | | Halve the lime and squeeze its juice over the tomato mixture.⏱ 15sResultDiced tomato mixture |
| 17 | 15 g | | Lay half the coriander on the board.⏱ 5sResultFresh coriander |
| 18 | Fresh corianderstep 17 | | Roughly chop the coriander leaves and tender stems together.⏱ 20sResultRoughly chopped coriander |
| 19 | Roughly chopped corianderstep 18 | | Stir the chopped coriander into the tomato mixture.⏱ 8sResultDiced tomato mixture |
| 20 | 0.25 tsp | | Season the pico de gallo with salt.⏱ 5sResultDiced tomato mixture |
| 21 | — | | Stir the pico de gallo together and set aside to let the flavours meld.⏱ 15sResultPico de galloused in step 63 |
| 22 | 300 g | | Place the cabbage wedge on the board.⏱ 5sResultWhite cabbage |
| 23 | White cabbagestep 22 | | Shred the cabbage as finely as you can with a sharp chef's knife.⏱ 1 minResultFinely shredded cabbage |
| 24 | Finely shredded cabbagestep 23 | | Transfer the shredded cabbage to a large bowl.⏱ 8sResultFinely shredded cabbage |
| 25 | 1 piece | | Halve the lime and squeeze its juice over the cabbage.⏱ 15sResultFinely shredded cabbage and lime |
| 26 | 0.5 tsp | | Sprinkle the salt over the cabbage.⏱ 5sResultFinely shredded cabbage and lime and salt |
| 27 | — | | Toss the cabbage thoroughly so every strand is coated in lime juice and salt, then set aside.⏱ 20sResultLime-dressed cabbage slawused in step 60 |
| 28 | 2 piece | | Run a knife around each avocado lengthways, twist the halves apart, and lift out the stones.⏱ 20sResultHalved avocados |
| 29 | Halved avocadosstep 28 | | Scoop the avocado flesh out of the skins onto the board.⏱ 20sResultAvocado flesh |
| 30 | Avocado fleshstep 29 | | Slice the avocado flesh into thin wedges.⏱ 30sResultSliced avocado |
| 31 | Sliced avocadostep 30 | | Slide the avocado slices into a medium bowl.⏱ 8sResultSliced avocado |
| 32 | 1 piece | | Squeeze the lime juice over the avocado slices and turn them gently to coat, which will stop them browning.⏱ 10sResultLime-dressed avocado slicesused in step 62 |
| 33 | 3 clove | | Crush each garlic clove flat with the side of the knife and peel away the skin.⏱ 20sResultPeeled garlic cloves |
| 34 | Peeled garlic clovesstep 33 | | Mince the peeled garlic cloves to a fine paste.⏱ 30sResultFinely minced garlic |
| 35 | Finely minced garlicstep 34 | | Scrape the minced garlic into a medium bowl.⏱ 8sResultFinely minced garlic |
| 36 | 1 tsp | | Add the ground cumin to the bowl.⏱ 5sResultMinced garlic and ground cumin |
| 37 | 1 tsp | | Add the smoked paprika.⏱ 5sResultMinced garlic and ground cumin and smoked paprika |
| 38 | 1 tsp | | Add the chilli powder.⏱ 5sResultMinced garlic and ground cumin mixture |
| 39 | 0.5 tsp | | Add the garlic powder.⏱ 5sResultMinced garlic and ground cumin mixture |
| 40 | 0.5 tsp | | Crumble the dried oregano into the bowl.⏱ 5sResultMinced garlic and ground cumin mixture |
| 41 | 0.25 tsp | | Add the salt.⏱ 5sResultMinced garlic and ground cumin mixture |
| 42 | 1 pinch | | Add a pinch of black pepper.⏱ 5sResultMinced garlic and ground cumin mixture |
| 43 | 15 ml | | Drizzle in the vegetable oil.⏱ 5sResultMinced garlic and ground cumin mixture |
| 44 | — | | Stir the spices, garlic and oil together into a thick paste.⏱ 20sResultSpice marinadeused in step 46 |
| 45 | 600 g | | Lay the fish fillets in a large bowl, checking for any pin bones and pulling them out.⏱ 10sResultWhite fish fillet |
| 46 | Spice marinadestep 44 | | Scrape the spice paste over the fish.⏱ 8sResultWhite fish fillet and spice marinade |
| 47 | — | | Turn the fillets over with your hands and press the paste into every surface so the fish is evenly coated.⏱ 30sResultSpice-coated fish filletsused in step 50 |
| 48 | 15 ml | | Pour the oil into a large frying pan.⏱ 5sResultVegetable oil |
| 49 | — | | Set the pan over a high heat and warm the oil until it shimmers and moves freely when you tilt the pan.⏱ 1 min 30sResultHeated Oil |
| 50 | Spice-coated fish filletsstep 47 | | Lay the spice-coated fish fillets in the hot oil in a single layer.⏱ 10sResultSpice-coated fish fillets and heated oil |
| 51 | — | | Cook the fish without moving it for 3 minutes until the underside is deeply golden and a crust has formed.⏱ 3 minResultSeared fish fillets |
| 52 | — | | Slide a spatula under each fillet and flip it carefully.⏱ 10sResultSpiced fish fillets, second side down |
| 53 | — | | Cook for a further 2–3 minutes until the fish is cooked through and flakes easily when pressed at the thickest point.⏱ 2 min 30sResultCooked spiced fish fillets |
| 54 | Cooked spiced fish filletsstep 53 | | Lift the fish fillets out of the pan onto a plate and leave to rest for a moment.⏱ 1 minResultCooked spiced fish fillets |
| 55 | — | | Use two forks to break the fillets into large, rustic chunks.⏱ 30sResultFlaked spiced fishused in step 61 |
| 56 | 12 piece | | Wipe the pan clean and set it back over a medium-high heat, then lay a tortilla flat in the dry pan.⏱ 5sResultCorn tortillas |
| 57 | — | | Toast each tortilla for 30 seconds per side, pressing it flat with a spatula, until lightly charred in spots and pliable, stacking the finished ones to keep them warm while you repeat with the rest.⏱ 12 minResultWarmed tortillasused in step 60 |
| 58 | 15 g | | Place the remaining coriander on the board.⏱ 5sResultFresh coriander |
| 59 | Fresh corianderstep 58 | | Roughly chop the leaves and tender stems.⏱ 20sResultRoughly chopped corianderused in step 65 |
| 60 | Lime-dressed cabbage slawstep 27 | Lay the warmed tortillas open on the large serving platter and spoon a little lime-dressed cabbage slaw down the centre of each one.⏱ 30sResultAssembled taco base | |
| Warmed tortillasstep 57 | |||
| 61 | Flaked spiced fishstep 55 | Divide the flaked spiced fish evenly among the tortillas, piling it on top of the slaw.⏱ 20sResultAssembled taco base and flaked spiced fish | |
| 62 | Lime-dressed avocado slicesstep 32 | Tuck 2–3 slices of avocado alongside the fish in each taco.⏱ 15sResultAssembled taco base and flaked spiced fish and lime-dressed avocado slices | |
| Total Time | 21 min | ||
Serving
- Spoon a generous amount of pico de gallo over the fish in each taco.
- Drizzle the chipotle crema generously over the top of each taco.
- Scatter the roughly chopped fresh coriander over the tacos and bring the platter straight to the table.
Nutritionper serving
Estimated · pre-cooking · 97% ingredients covered
| Nutrient | Per serving |
|---|---|
| 900kcal | |
| 41g | |
| 41g | |
| 9g | |
| 98g | |
| 18g | |
| 19g | |
| 1,983mg |
Ingredients0/21
Tools0/13
Recipe
Fish Tacos
Warm, lightly charred corn tortillas filled with white fish fillet, topped with a chipotle chilli and mayonnaise crema, fresh cabbage slaw, avocado, and fresh coriander.
What you’ll doYou will prepare three components in parallel: a chipotle crema by blending sour cream, mayo, and lime; a pico de gallo from tomatoes, jalapeño, onion and coriander; and a lime-dressed cabbage slaw. You'll coat fish fillets in a spiced paste, then pan-fry them until golden and flaked. Finally, you'll warm tortillas and assemble each taco with slaw, fish, avocado, pico de gallo, crema and fresh coriander.
Serves4
Total21 min
LevelMedium
Ingredients
- Sour cream120 ml
- Mayonnaise60 ml
- Chipotle chilli in adobo2 piece
- Lime4 piece
- Smoked paprika1.5 tsp
- White onion1 piece
- Jalapeño chilli2 piece
- Plum tomatoes2 piece
- Fresh coriander30 g
- Salt1 tsp
- White cabbage300 g
- Avocado2 piece
- Garlic3 clove
- Ground cumin1 tsp
- Chilli powder1 tsp
- Garlic powder0.5 tsp
- Dried oregano0.5 tsp
- Ground black pepper1 pinch
- Vegetable oil30 ml
- White fish fillet600 g
- Corn tortillas12 piece
Tools
SpoonTongsLarge serving platterSmall bowlLarge frying panChef's knifeDe gallo bowl (medium bowl)Avocado slices bowl (medium bowl)Marinade bowl (medium bowl)Cabbage slaw bowl (large bowl)Fish fillets bowl (large bowl)SpatulaCitrus juicerPlateForkChopping board
Method
1
Spoon the sour cream into a small bowl.
5sSmall bowlSour cream · 120 ml
2
Add the mayonnaise to the sour cream.
5sSmall bowlMayonnaise · 60 ml
3
Finely chop the chipotle chillies and scrape them, with any clinging sauce, into the bowl.
10sSmall bowl, Chefs knifeChipotle chilli in adobo · 2 piece
4
Halve the lime and squeeze its juice into the bowl.
15sSmall bowl, Citrus juicerLime · 1 piece
5
Add the smoked paprika to the bowl.
5sSmall bowlSmoked paprika · 0.5 tsp
6
Stir everything together until smooth and evenly combined, then set the crema aside.
Result · Chipotle crema · used in step 64
20sSmall bowl, Spoon
7
Peel the onion and discard the papery skin.
20sChopping board, Chefs knifeWhite onion · 1 piece
8
Finely chop the peeled onion into small, even dice.
40sChopping board, Chefs knifePeeled onion · step 7
9
Tip the chopped onion into a medium bowl.
8sDe gallo bowl (medium bowl)Finely chopped white onion · step 8
10
Halve the jalapeños lengthways and scrape out the seeds with the tip of the knife.
20sChopping board, Chefs knifeJalapeño chilli · 2 piece
11
Finely chop the deseeded jalapeño halves.
30sChopping board, Chefs knifeHalved jalapeño · step 10
12
Add the chopped jalapeño to the bowl with the onion.
8sDe gallo bowl (medium bowl)Finely chopped jalapeño · step 11
13
Place the tomatoes on the board.
5sChopping boardPlum tomatoes · 2 piece
14
Cut the tomatoes into small dice, discarding the cores.
40sChopping board, Chefs knifeWhole tomatoes · step 13
15
Add the diced tomatoes to the bowl.
8sDe gallo bowl (medium bowl)Diced tomatoes · step 14
16
Halve the lime and squeeze its juice over the tomato mixture.
15sDe gallo bowl (medium bowl), Citrus juicerLime · 1 piece
17
Lay half the coriander on the board.
5sChopping boardFresh coriander · 15 g
18
Roughly chop the coriander leaves and tender stems together.
20sChopping board, Chefs knifeFresh coriander · step 17
19
Stir the chopped coriander into the tomato mixture.
8sDe gallo bowl (medium bowl)Roughly chopped coriander · step 18
20
Season the pico de gallo with salt.
5sDe gallo bowl (medium bowl)Salt · 0.25 tsp
21
Stir the pico de gallo together and set aside to let the flavours meld.
Result · Pico de gallo · used in step 63
15sDe gallo bowl (medium bowl), Spoon
22
Place the cabbage wedge on the board.
5sChopping boardWhite cabbage · 300 g
23
Shred the cabbage as finely as you can with a sharp chef's knife.
1 minChopping board, Chefs knifeWhite cabbage · step 22
24
Transfer the shredded cabbage to a large bowl.
8sCabbage slaw bowl (large bowl)Finely shredded cabbage · step 23
25
Halve the lime and squeeze its juice over the cabbage.
15sCabbage slaw bowl (large bowl), Citrus juicerLime · 1 piece
26
Sprinkle the salt over the cabbage.
5sCabbage slaw bowl (large bowl)Salt · 0.5 tsp
27
Toss the cabbage thoroughly so every strand is coated in lime juice and salt, then set aside.
Result · Lime-dressed cabbage slaw · used in step 60
20sCabbage slaw bowl (large bowl), Tongs
28
Run a knife around each avocado lengthways, twist the halves apart, and lift out the stones.
20sChopping board, Chefs knifeAvocado · 2 piece
29
Scoop the avocado flesh out of the skins onto the board.
20sChopping board, SpoonHalved avocados · step 28
30
Slice the avocado flesh into thin wedges.
30sChopping board, Chefs knifeAvocado flesh · step 29
31
Slide the avocado slices into a medium bowl.
8sAvocado slices bowl (medium bowl)Sliced avocado · step 30
32
Squeeze the lime juice over the avocado slices and turn them gently to coat, which will stop them browning.
Result · Lime-dressed avocado slices · used in step 62
10sAvocado slices bowl (medium bowl), Citrus juicerLime · 1 piece
33
Crush each garlic clove flat with the side of the knife and peel away the skin.
20sChopping board, Chefs knifeGarlic · 3 clove
34
Mince the peeled garlic cloves to a fine paste.
30sChopping board, Chefs knifePeeled garlic cloves · step 33
35
Scrape the minced garlic into a medium bowl.
8sMarinade bowl (medium bowl)Finely minced garlic · step 34
36
Add the ground cumin to the bowl.
5sMarinade bowl (medium bowl)Ground cumin · 1 tsp
37
Add the smoked paprika.
5sMarinade bowl (medium bowl)Smoked paprika · 1 tsp
38
Add the chilli powder.
5sMarinade bowl (medium bowl)Chilli powder · 1 tsp
39
Add the garlic powder.
5sMarinade bowl (medium bowl)Garlic powder · 0.5 tsp
40
Crumble the dried oregano into the bowl.
5sMarinade bowl (medium bowl)Dried oregano · 0.5 tsp
41
Add the salt.
5sMarinade bowl (medium bowl)Salt · 0.25 tsp
42
Add a pinch of black pepper.
5sMarinade bowl (medium bowl)Ground black pepper · 1 pinch
43
Drizzle in the vegetable oil.
5sMarinade bowl (medium bowl)Vegetable oil · 15 ml
44
Stir the spices, garlic and oil together into a thick paste.
Result · Spice marinade · used in step 46
20sMarinade bowl (medium bowl), Spoon
45
Lay the fish fillets in a large bowl, checking for any pin bones and pulling them out.
10sFish fillets bowl (large bowl)White fish fillet · 600 g
46
Scrape the spice paste over the fish.
8sFish fillets bowl (large bowl)Spice marinade · step 44
47
Turn the fillets over with your hands and press the paste into every surface so the fish is evenly coated.
Result · Spice-coated fish fillets · used in step 50
30sFish fillets bowl (large bowl)
48
Pour the oil into a large frying pan.
5sLarge frying panVegetable oil · 15 ml
49
Set the pan over a high heat and warm the oil until it shimmers and moves freely when you tilt the pan.
1 min 30sLarge frying pan
50
Lay the spice-coated fish fillets in the hot oil in a single layer.
10sLarge frying panSpice-coated fish fillets · step 47
51
Cook the fish without moving it for 3 minutes until the underside is deeply golden and a crust has formed.
3 minLarge frying pan
52
Slide a spatula under each fillet and flip it carefully.
10sLarge frying pan, Spatula
53
Cook for a further 2–3 minutes until the fish is cooked through and flakes easily when pressed at the thickest point.
2 min 30sLarge frying pan
54
Lift the fish fillets out of the pan onto a plate and leave to rest for a moment.
1 minPlateCooked spiced fish fillets · step 53
55
Use two forks to break the fillets into large, rustic chunks.
Result · Flaked spiced fish · used in step 61
30sPlate, Fork
56
Wipe the pan clean and set it back over a medium-high heat, then lay a tortilla flat in the dry pan.
5sLarge frying panCorn tortillas · 12 piece
57
Toast each tortilla for 30 seconds per side, pressing it flat with a spatula, until lightly charred in spots and pliable, stacking the finished ones to keep them warm while you repeat with the rest.
Result · Warmed tortillas · used in step 60
12 minLarge frying pan, Spatula
58
Place the remaining coriander on the board.
5sChopping boardFresh coriander · 15 g
59
Roughly chop the leaves and tender stems.
Result · Roughly chopped coriander · used in step 65
20sChopping board, Chefs knifeFresh coriander · step 58
60
Lay the warmed tortillas open on the large serving platter and spoon a little lime-dressed cabbage slaw down the centre of each one.
30sLarge serving platterLime-dressed cabbage slaw · step 27Warmed tortillas · step 57
61
Divide the flaked spiced fish evenly among the tortillas, piling it on top of the slaw.
20sLarge serving platterFlaked spiced fish · step 55
62
Tuck 2–3 slices of avocado alongside the fish in each taco.
15sLarge serving platterLime-dressed avocado slices · step 32
63
Spoon a generous amount of pico de gallo over the fish in each taco.
20sLarge serving platter, SpoonPico de gallo · step 21
64
Drizzle the chipotle crema generously over the top of each taco.
15sLarge serving platter, SpoonChipotle crema · step 6
65
Scatter the roughly chopped fresh coriander over the tacos and bring the platter straight to the table.
Result · Fish Tacos
10sLarge serving platterRoughly chopped coriander · step 59
Printed 11 October 2026