Fish Tacos with Spicy Jalapeno, Garlic & Parsley

Serves: 12 tacos


500g skinless, boneless firm white fish fillet – ling, hake, snapper, blue eye, barramundi

1 tbsp good quality Mexican or Cajun spice mix

Flaked sea salt, fresh ground black pepper

2 tbsp olive oil


¼ small white cabbage, finely sliced

¼ small red cabbage, finely sliced

2 tbsp red wine vinegar

1 bunch coriander, picked

12 soft corn or flour tortillas

4 radishes, thinly sliced

3 limes, cut into wedges


1 tub Fresh Fodder Spicy Jalapeno, Garlic & Parsley dip


Preheat an oven to 200C and line a large baking tray with baking paper.


Place the fish into a shallow mixing bowl and add the spice mix, seasoning and olive oil and gently mix to marinate the fish and set aside for at least 15 minutes.


Prepare all the ingredients as directed above before cooking the fish.


Place the fish onto the baking tray and roast for 10 minutes, until just cooked then transfer to a serving plate and keep warm.


While the fish is cooking roughly chop half the coriander and mix with sliced cabbages, red wine vinegar and some salt and pepper.


Place a large frying pan over a high heat and when hot, flash the tortillas quickly each side to warm up and soften then wrap in a tea towel until ready to serve.


Serve the fish, cabbage, radish, warm tortillas, lime, remaining coriander all on separate plates with the tub of Fresh Fodder Spicy Jalapeno, Garlic & Parsley dip.


Everyone can build their own taco starting with some cabbage placed onto a tortilla, some fish, radish, Spicy Jalapeno, Garlic & Parsley dip spooned over and a squeeze of lime and some coriander to finish.

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