Fish Tacos

Ingredients

• 12small corn tortillas
• 680 g (1 1/2 lb)tilapia
• 2.5 ml (1/2 tsp)ground cumin
• 2.5 ml (1/2 tsp)cayenne pepper
• 5 ml (1 tsp)salt
• 1.25 ml (1/4 tsp)black pepper
• 15 ml (1 Tbsp)olive oil
• 14 g (1 Tbsp)unsalted butter
• 1/2 small (about 950 ml / 4 cups shredded)purple cabbage
• 2 mediumavocados, sliced
• 2Roma tomatoes, diced (optional)
• 1/2red onion, diced
• 4radishes, thinly sliced
• 1/2 bunchcoriander, with longer stems removed
• to tastefish taco sauce
• 1, cut into 8 wedgeslime, to serve

Instructions

1. 1

   Prepare the sauce

   Prepare the fish taco sauce.

2. 2

   Dress the cabbage

   Put the shredded cabbage in a medium bowl and toss it with about 45 ml (3 tablespoons) of taco sauce. Add more if you like, but stop when the cabbage has a light coating rather than being drenched.

3. 3

   Season the fish

   Sprinkle the tilapia with the cumin, cayenne, salt and black pepper. Rub the seasonings over the fish with your fingers so they coat it evenly.

4. 4

   Cook the fish

   Heat 15 ml (1 tablespoon) of olive oil in a large cast-iron or non-stick frying pan over medium heat, tilting the pan to coat its base. Cook the fish for 3 minutes on each side; if needed, turn it and cook for another 1–2 minutes. Transfer the cooked fish to a plate.

5. 5

   Break into chunks

   Use a fork or knife to break the fish into large chunks.

6. 6

   Warm the tortillas

   Wrap 1 or 2 tortillas in a damp paper towel and microwave for 30 seconds, until warm. Alternatively, heat them in a frying pan over medium-high heat for about 30 seconds on each side.

7. 7

   Build the tacos

   Fill the tortillas with a few pieces of fish, avocado, tomato, onion, radish, cabbage slaw and coriander, or choose the toppings you prefer. Drizzle with taco sauce and serve.

What are fish tacos?

Fish tacos are a Mexican-inspired way to serve cooked fish in tortillas with fresh toppings and sauce. This version uses mild tilapia, a quick spice coating and a crisp cabbage slaw.

The combination works because the warm, tender fish is balanced by cool, crunchy vegetables and creamy avocado. A squeeze of lime brings the flavours together at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 574 calories, 43g protein, 56g carbs, 23g fat.

The tortillas and vegetables contribute most of the carbohydrates, while the tilapia supplies most of the protein. Olive oil, butter, avocado and the taco sauce contribute much of the fat; serve with extra cabbage or another vegetable if you want a larger share of vegetables on the plate.

The fish and seasoning

Tilapia: Its mild flavour suits the cumin and cayenne without competing with the toppings. Patting the fish dry before seasoning can help the spices adhere.

A lightly dressed slaw

Cabbage: Toss it with the sauce a little at a time, aiming for a thin coating rather than a pool at the bottom of the bowl. This keeps the slaw crunchy and helps the tortillas hold together.

Cooking the fish

Pan heat: Medium heat gives the fish time to cook through without scorching the spices. Add it once the oil is hot and spread across the pan.

Doneness: The fish should be opaque and separate into large flakes when gently pressed with a fork. The recipe allows an extra 1–2 minutes of cooking if needed.

Warm tortillas make a difference

Microwave: A damp paper towel helps warm 1 or 2 tortillas for 30 seconds without drying them out. Keep the batch small as directed so they stay pliable.

Frying pan: Alternatively, heat each tortilla for about 30 seconds on each side over medium-high heat. Serve them warm so they fold around the fillings more easily.

Toppings and serving

Fresh toppings: Avocado adds softness, while radish, onion and optional tomato bring contrasting texture and freshness. Remove the longer coriander stems as directed before serving.

To finish: Set out the lime wedges and extra taco sauce so each person can adjust the acidity and sauce to taste. Serve straight after assembling.

Recipe notes & tips

• Season the fish on all sides for an even coating.
• Use a large pan so the fish can cook without being crowded.
• Add the sauce to the cabbage gradually to avoid making the slaw soggy.
• Warm tortillas in batches of 1 or 2, as directed.
• Break the cooked fish into substantial chunks so it stays easy to pick up.
• Cut the lime into wedges before assembling the tacos.

Variations

• Use another fish: Swap in a similarly mild fish and cook it until opaque and flaky.
• Skip the tomato: Leave it out as the recipe allows, or add extra radish or cabbage.
• Adjust the heat: Use less cayenne for milder fish or more for extra warmth.
• Add extra lime: Squeeze a wedge over each taco just before eating.
• Change the toppings: Choose any combination of the listed toppings to suit the table.

Common mistakes to avoid

• Overdressing the cabbage: Add sauce a little at a time so the slaw gets a light coating, not a drenching.
• Uneven seasoning: Rub the spice mixture over the fish with your fingers to cover it evenly.
• Cooking by the clock alone: Check that the fish is opaque and flakes easily, adding the suggested extra 1–2 minutes if needed.
• Overheating tortillas: Warm them for the stated time and keep an eye on them so they remain pliable.
• Filling too heavily: Use a few pieces of each topping so the tortillas are still manageable to eat.

How to store

Refrigerate leftover fish and toppings separately in covered containers and use within 2 days. Reheat the fish gently in a frying pan until hot, then assemble with freshly warmed tortillas and cold toppings.

Frequently asked questions