Fish Tacos

fish tacos landscape

Fish Tacos

Flathead is my all-time favourite fish for this recipe; whiting is another winner, but any white fish fillets would be fine. If you don’t have access to a good fishmonger, chicken breasts would also work well.

I think these are best served with aioli – garlicky mayonnaise. But if you’d prefer a more virtuous option, natural yoghurt is also delicious.

Serves: two
Takes: 10 minutes

4 tortillas
large bunch coriander (cilantro)
juice + zest of 1 lime
450g (1lb) fish fillets
aioli or mayonnaise or natural yoghurt, to serve

1. Preheat oven to 200 degrees C. Wrap the tortillas in foil and pop in the oven to warm up.

2. Finely chop coriander stems and half of the leaves, leaving the remaining half large. Combine the coriander stems and chopped leaves with lime zest, juice and 4 tablespoons olive oil.

3. Coat fish in the marinade.

4. Preheat a large frying pan with a thin layer of olive oil on medium-high heat.

5. Cook fish for a few minutes on each side.

6. Serve fish with warm tortillas, aioli (or mayo or yoghurt) and remaining coriander leaves, for everyone to wrap their own.

vegetarian/vegan – replace the fish with firm tofu or canned white beans. And for vegans use a vegan mayo mixed with a little fresh garlic instead of the aioli.

carnivore – replace fish with chicken thigh fillets or pork fillet.

egg-free – serve with sour cream or natural yoghurt instead of the mayo.

short on time? – whizz the marinade ingredients in a food processor instead of chopping. The downside is you’ll have more washing up.

carb lovers / more substantial
– toss in cooked rice.

gluten free – serve with steamed rice or cooked lentils instead of the tortillas.

paleo – serve fish on a bed of cauliflower ‘rice’ or use lettuce leaves for tortillas.

more veg – serve with a side salad or ‘slaw.

low carb – use lettuce leaves for tortillas.

Waste Avoidance Strategy

tortillas – commercial packaged tortillas have a surprisingly long shelf life in the pantry. Can be frozen if needed.

coriander – find another use or freeze it.

lime – keep in the fridge for months.

fish fillets – freeze them.

aioli / mayo – keeps in the fridge for weeks. Some commercial aioli will keep much longer than that. Will split if frozen.

Print Friendly, PDF & Email


  • These tacos were delicious, super easy to make, and a big hit with my 2.5 year old daughter. Win, win, win.

  • We loved this! We added the leftover zucchini tzatziki and a few pieces of raw capsicum – delicious!

  • I made this today. I liked it, but I made some mistakes because I misunderstood the directions. I hope you make a video for this soon! I’m sure I would have caught my mistake before it happened if I had watched you make it first.

    The part that tripped me up the most was this: “Finely chop coriander stems and half the leaves.”

    I read that and chopped the stems into small sections (I realize now you meant what I call “mince,” so I should have chopped them more), and then gathered all of the leaves and chopped the pile down the middle/in half. Then I put all of it in the marinade. I guess I thought you wanted the leaves to be half their size before mixing it all in.

    Now that I’ve cooked the meal I realize you meant set aside half of the leaves, and the other half should be finely chopped/minced along with the stems. Oops. I think the lack of the word “of” is part of what threw me (as in, “half of the leaves”), even though I don’t think how you worded it is necessarily wrong.

    Also, I’m a novice at cooking fish. How can I be sure it’s done? It’s not like it grows from pink to brown in the middle like beef. I let the fish brown a little more than necessary just to make sure it was cooked through, just in case. (Is it okay to eat it a bit rare like beef, or should it be cooked thoroughly like chicken?)

Leave a Reply

Your email address will not be published. Required fields are marked *