‘Fish’ Taco Tuesdays

#TacoTuesdays are becoming very on trend lately  and why not they are fast, family friendly and so utterly satisfying making them an easy choice for the beginning of a busy week.

But how can we switch things up from the ordinary “Old El Paso”and pack even more of a nutritious spin on it? By replacing mince with fish and adding different veg, the lighter filling and zesty flavours of lime and coriander will make the typical ‘stand & stuff’ a thing of the past. The family will not regret the new and improved Mexican fiesta!

*For the kids I omit the chilli and coriander fuss pots



Fish Tacos with Avocado, Coleslaw, Chilli, Coriander And A  Lime & Yoghurt Mayo

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fishy take on taco night.


8-10 tortillas  (I like organic sourdough or spelt found at Flannery’s health food store contains no preservatives)

Oil for cooking (I like to use rice bran oil for frying, mild flavour, high smoke point and is considered healthier than vegetable or canola oils)

For the dressing

2tbs yoghurt

2tbs organic mayo

1 lime juiced

1/2 tsp rock salt

1/2 tsp cayenne pepper

For the filling

1/4 purple cabbage shredded

1 avocado mashed

1/2 red onion sliced

1 med tin corn

Fresh chilli, coriander and extra lime to top

For the Fish

450-500g firm skinless white fish fillets such as snapper cut into 1-2 cm cubes

2tbs wholemeal or spelt flour

1 tsp ground coriander

1 tsp sweet paprika

salt and pepper


  1. Make the lime yoghurt mayo, place all ingredients in a small bowl and mix together set aside
  2. Prepare filling, shred cabbage mix a little lime mayo through, mash avocado, slice onion and chilli
  3. Prepare fish set aside, in a freezer bag or bowl place the flour, ground coriander, sweet paprika and salt & pepper mix together
  4. Coat fish with flour mix
  5. Heat oil in a pan on med-high heat cook the fish pieces to 4-5 mins turning and until golden and cooked through
  6. Heat tortillas in the microwave for 30secs
  7. Assemble tacos, place on tortilla the mashed avocado, then the coleslaw, onion, corn, fish, then top with lime mayo, chilli and fresh coriander


Assembling Taco


Fish Taco









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