Easy fish tacos

This easy fish taco recipe shows how simple it is to make this delicious Mexican classic. Packed with a host of colourful veg in the form of homemade salsa, red cabbage and guacamole, it's also a pleasingly healthy dish.

First published in 2016
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Ingredients

Metric

Imperial

Cod

Salsa

Guacamole

To serve

Method

1
To begin, slice the cod into chunks and combine with the lime juice, chilli and oil. Leave to marinate for 30 minutes
2
Finely slice the red cabbage and sprinkle with a little salt. Leave to soften for around 15 minutes
3
Meanwhile make the salsa, dice the tomatoes and the onion and chop the coriander. Mix together and season with salt and lime juice
4
Smash the avocado up with a fork and mix with lime juice and salt to taste
5
To cook the fish, heat a frying pan over a high heat with a splash of olive oil
6
Cook the cod until golden brown on both sides, for around 1–2 minutes
7
To toast the tacos, place one at a time into a dry, hot frying pan until toasted on each side
8
Fill the tacos up to the top with the cabbage, salsa, fish and guacamole. Enjoy with an ice cold cerveza!
First published in 2016
discover more:
share recipe:

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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