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Fish tacos


  • 1 garlic clove, crushed
  • 1 tablespoon finely-chopped fresh coriander stalks
  • 1/4 cup lime juice
  • 600g white fish fillets (such as ling), cut into 2cm cubes
  • 1/3 cup plain yoghurt
  • 1 tablespoon finely-chopped fresh coriander leaves
  • 1 tablespoon olive oil
  • olive oil cooking spray
  • 1 baby cos lettuce, shredded
  • 1 medium tomato, roughly chopped
  • 1 small avocado, roughly chopped
  • 8 flour tortillas


  • Step 1 - Combine garlic, coriander stalks and 2 tablespoons of lime juice in a glass or ceramic bowl. Season with salt and pepper. Add fish and turn to coat. Cover and refrigerate for 10 minutes, stirring occasionally.
  • Step 2 - Meanwhile, whisk yoghurt, remaining lime juice, coriander leaves and oil together in a small bowl.
  • Step 3 - Spray a barbecue plate or chargrill with oil. Heat on high heat. Drain marinade from fish. Cook fish, in batches, for 1 to 2 minutes or until light golden and cooked through. Remove to a serving bowl.
  • Step 4 - Combine lettuce, tomato and avocado in a serving bowl.
  • Step 5 - Warm tortillas, following packet directions. Place fish, salad and yoghurt mixture on table. Place tortillas on plates. Assemble tacos at table.

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