These spiced fish tacos are packed with flavour and super fresh - we serve them with avocado, coriander and lime sauce, pickled shallots and creamy feta.
There’s no chance you’ll be wondering where the flavour is in these spiced fish tacos. Each element adds a layer of intense and zingy flavour, so you’ve got an incredibly satisfying and tasty dinner on your hands in just half an hour.
How to make these Spiced Fish Tacos
One of the things that really sets these fish tacos apart are the pickled shallots. It’s really easy to whip up a quick pickle, all you have to do is add sugar, salt and vinegar to a bowl, mix to dissolve salt and sugar, then add your finely sliced shallots. These give the tacos bursts of tangy flavour that are so satisfying.
We’ll also make a lovely avocado crema by using a small food processor, chopper or blender to whiz together coriander, lime, olive oil, salt and pepper. Once this is almost smooth, add the avocado flesh and you’ll get a delicious avocado cream sauce - it’s perfect to balance out the tanginess of the dish.
To make our spiced fish, it’s as simple as mixing together ground cumin, paprika, garlic powder, ground coriander, oregano leaves, salt and pepper with olive oil. This will form a thick paste which we can then slather over our fish fillets, and place under the grill (broiler) for 6 minutes, or until fish is cooked through. For little kids you can skip the spice paste and instead just brush their fish with olive oil.
To serve, just heat up your tortillas in the microwave or oven, then serve chunked fish, sliced capsicum, avocado cream, feta and pickled shallots - so easy and delicious.
What fish goes best with tacos?
I’ve used firm white fish like cod or John Dory, but you can honestly use any fish that you like eating. Snapper is good because it holds its form, even salmon is lovely, although depending on the size of your fillets you may want to cook it a bit longer.
What is usually served with fish tacos?
What you serve with fish tacos is entirely up to you, but to complement the fish, crisp vegetables like capsicum, finely sliced carrot or finely sliced coleslaw all work well.
- Alternative proteins - Instead of fish you could use prawns and pan fry, or chicken breast and increase the cooking time, flipping at the six minute mark.
- Vegetarian - To make this dinner vegetarian use firm tofu in place of fish.
- Dairy Free - Swap feta for mayonnaise and lime juice dressing.
- Gluten Free - Swap tortillas for corn tortillas.
The flavours in this dinner can be quite intense. To simplify them
- Skip the spice mix on the fish.
- Skip the shallots when you serve.
- Option to serve slices of avocado instead of avocado cream.
- Option to skip feta.
You will need a grill (broiler), a baking tray, foil, a chopper or blender or small food processor, an oven or microwave.
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Spiced Fish Tacos
- Griller (broiler)
- Baking tray
- Chopper or blender or small food processor
- Oven or microwave
- 2 teaspoon olive oil
- 2 teaspoon white sugar sub maple syrup
- ¼ cup white wine vinegar
- 2 shallot
- 2 lime
- 1 red capsicum
- 2 avocado
- ½ bunch coriander
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano leaves
- 2 tablespoon olive oil
- 4 firm white fish fillets
- 12 tortillas street taco size
- 100 g feta
- Black pepper
- Preheat your grill (broiler). Line a baking tray with foil (not baking paper, it’ll burn), and lightly brush with oil.2 teaspoon olive oil
- To pickle shallots, mix sugar (or maple syrup), vinegar and a teaspoon of salt in a bowl. Peel shallots and finely slice into rings, then add to the bowl and set aside.2 teaspoon white sugar, ¼ cup white wine vinegar, Salt, 2 shallot
- Cut lime in half. Finely slice capsicum. De-seed and peel avocado. Option to slice your child’s portion of avocado and place it on their plate now. Roughly chop coriander and reserve a handful of leaves, then place the rest in a small chopper or blender.2 lime, 1 red capsicum, 2 avocado, ½ bunch coriander
- Juice 1 lime into the chopper or blender with olive oil and a pinch of salt and pepper (opt.). Blitz until smooth, then add avocado flesh and blitz again.2 tablespoon olive oil, Salt, Black pepper, 2 avocado
- In a small bowl, combine cumin, paprika, garlic powder, ground coriander, oregano, a pinch of salt and pepper (opt.) and olive oil.1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ground coriander, 1 teaspoon dried oregano leaves, Salt, Black pepper, 2 tablespoon olive oil
- Place fish on the baking tray, and spoon over the spice mix (or just plain olive oil for kids if too spicy). Put under the grill for 6 minutes, or until cooked through.Tip: Check regularly, every grill is slightly different and the thickness of your fish will determine cooking time.4 firm white fish fillets
- Heat tortillas in the oven or microwave.12 tortillas
- To serve, use a fork to chunk fish. Divide between tortillas and top with capsicum, avocado sauce, drained shallots and coriander. Crumble over feta and slice remaining lime into wedges.For kids, slice up their tortillas and serve them plain fish with slices of avocado, capsicum and feta.100 g feta, 1 red capsicum