Lime fish tacos
Mexican
Lime fish tacos
Spiced fish, a sharp cabbage slaw, and tortillas straight from the pan.
Before you cook
Fish tacos are a Baja California dish: fried or grilled fish, a cabbage slaw, and a sharp cream on a corn tortilla. The lime is not a garnish. It is what cuts the richness.
- Serves
- 3
- Time
- 25 min
- Level
- Easy
- Energy
- 440kcal
- Seafood
- Quick
Contains fish, dairy and gluten.
Equipment
- Frying pan
- Knife and board
- Bowl for the slaw
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1841 kJ
- 440 kcal
- Protein
- 32 g
- Fat
- 14 g
- Carbohydrate
- 42 g
- Sugars
- 5 g
- Fibre
- 3 g
- Salt
- 1.2 g
- Sodium
- 480 mg
This batch, 3 servings, is about 5523 kJ (1320 kcal), with 15 g sugars and 3.6 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Toss the cabbage with the juice of half a lime and a pinch of salt.
- 02
Stir the yoghurt with the juice of the other half and a pinch of salt.
- 03
Pat the fish dry and toss it with the cumin, paprika, salt, and oil.
- 04
Heat a frying pan over medium-high heat. Cook the fish for 2 to 3 minutes on each side, until just opaque. Break it into large pieces.
- 05
Warm the tortillas in a dry pan. Fill them with fish, cabbage, yoghurt, and coriander, and serve with the remaining lime.
Times are a guide. If it needs another minute, give it another minute.
To serve
Straight into the tortillas, with the salad on top. They are not a make-ahead plate.
Keeping it
Eat them when you cook them. I would not pack cooked fish tacos for the next day.
Leftovers
- Fish taco rice, same night
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Lime fish tacos
Serves 3 · 25 min
Ingredients
- 450 g firm white fish, cut into strips
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp fine salt
- 1 tbsp olive oil
- 2 limes
- 200 g cabbage, finely shredded
- 100 g plain yoghurt
- 8 small tortillas
- coriander, a handful
Method
- Toss the cabbage with the juice of half a lime and a pinch of salt.
- Stir the yoghurt with the juice of the other half and a pinch of salt.
- Pat the fish dry and toss it with the cumin, paprika, salt, and oil.
- Heat a frying pan over medium-high heat. Cook the fish for 2 to 3 minutes on each side, until just opaque. Break it into large pieces.
- Warm the tortillas in a dry pan. Fill them with fish, cabbage, yoghurt, and coriander, and serve with the remaining lime.
To serve
Straight into the tortillas, with the salad on top. They are not a make-ahead plate.
Keeping it
Eat them when you cook them. I would not pack cooked fish tacos for the next day.