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Fish tacos


  • 1/4 red cabbage, finely shredded
  • 1 tbs extra virgin olive oil
  • 1 1/2 tbs lemon or lime juice
  • 2 cobs corn, husks and silks removed
  • 60ml (1/4 cup) olive oil or rice bran oil
  • 1 avocado, mashed
  • 1 French shallot, finely chopped
  • 1 tbs fresh coriander leaves, chopped
  • 2 tbs plain flour
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 400g white fish fillets, cut into strips
  • 4 flour tortillas, warmed through
  • 1 tbs light sour cream
  • Fresh coriander leaves, to serve
  • Thinly sliced fresh jalapeno chilli, to serve (optional)
  • Lime cheeks, to serve
  • Hot chilli sauce, to serve


  • Step 1 - Mix the cabbage, extra virgin olive oil and 1 tbs of the lemon or lime juice in a bowl until well combined.
  • Step 2 - Cook the corn in a steamer set over a saucepan of simmering water for 10 minutes or until just tender.
  • Step 3 - Preheat a barbecue plate or large frying pan over medium-high heat. Brush the corn with 1 tsp of the olive oil. Add the corn and cook, turning occasionally, for 10 minutes or until charred. Remove the kernels from the cob.
  • Step 4 - Combine the avocado, shallot, coriander and remaining lemon or lime juice in a bowl.
  • Step 5 - Combine the flour, ground coriander and cayenne pepper in a large shallow bowl. Turn the fish in the flour mixture to coat. Heat the remaining olive oil in a large frying pan over medium-high heat. Add the fish and cook for 2 minutes each side or until golden and cooked through. Drain on paper towel.
  • Step 6 - Divide the tortillas among plates. Top with the cabbage mixture, corn, fish, avocado, sour cream, coriander and chilli, if desired. Serve with the lime cheeks and chilli sauce.

Recipe Ingredient

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