Mexican fish tacos

Mexican Fish Tacos

Soft shell tacos topped with seasoned pan fried white fish served with red cabbage, pineapple salsa and Baja style sauce.

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Cooking Time: 55 Mins

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Serves: 2

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Author: Paul Brighton


  1. 300g cod or haddock fillet
  2. 1 tsp salt
  3. 1 tsp garlic powder
  4. 1 tsp onion powder
  5. 2 tsp paprika
  6. 1 tsp oregano
  7. 1/2 tsp ground black pepper
  8. 1 tsp sugar
  9. 1 small pineapple de-cored in large slices
  10. 1 medium red onion finely chopped
  11. 1 orange pepper finely chopped
  12. 10 baby tomatoes quartered
  13. Small bunch of mint finely chops
  14. Juice of 3 limes
  15. 1/4 red cabbage shredded
  16. 200ml sour cream
  17. Coriander roughly chopped
  18. 2 tbsp olive oil

To serve:

  1. 8 flour tortillas


  1. For the seasoning, put the salt, garlic and onion powder, paprika, oregano, pepper and sugar in a bowl and mix well.
  2. Mix the sour cream with about one teaspoon of the seasoning and the juice of half a lime in a small bowl.
  3. Add the pineapple slices to a dry frying pan and cook on all sides until it starts to char. Remove from pan and chop into 1cm cubes.
  4. Put the pineapple to a bowl along with the onion, pepper, tomatoes and mint before adding the juice of 1 lime. Stir well and season with salt and black pepper.
  5. Slice the fish into 2cm strips, dip in remaining lime juice and add to bowl with the rest of the seasoning and coat well.
  6. Heat the olive oil in a large frying pan over medium heat and cook the fish slices for about 3 minutes on each side until they get slightly crispy. Remove from pan and drain off the oil.
  7. Serve the fish on top of warmed tortillas with the pineapple salsa, shredded cabbage and the sour cream sauce.