Healthy Fish Tacos


I first tried fish tacos when I was in California – they are a true West Coast dish, and I’ve never had one as good as I had there. I will admit my own recipe isn’t quite up there with an authentic Baja Fish Taco, but it is healthier! I’ve used oven-baked fish rather than fried, natural yoghurt instead of sour cream and lots of fresh, raw vegetables.

I cheated and used store-bought salsa for this as I couldn’t be bothered with more chopping and it’s not the star of the show anyway.

The fun is in assembling the taco yourself, so lay everything out on the table and get everyone to make their own (when I say everyone I’m talking about me and my greedy husband). I didn’t manage to get a picture of the final taco as we were just way too messy when we made these and kind of just wanted to eat them, but you can imagine how it should look!


Serves 2-3


  • 400g white fish of your choice, skinless and boneless
  • 1 cup white cabbage, finely shredded
  • 1 cup lettuce, shredded
  • ½ cup carrots, finely shredded
  • ½ cup red onion, finely sliced
  • 2tbsp white wine vinegar
  • 1 cup fresh coriander
  • 1 cup yellow pepper, sliced
  • 1 ripe avocado
  • Pinch of Cayenne pepper
  • 2 limes
  • 1tbsp cumin seeds
  • 1tsp chili flakes
  • 6 hard taco shells (or you can use 4 soft tortillas if you prefer)
  • Salt and pepper
  • Salsa and natural yoghurt to serve
  • 1tbsp olive oil


Pre-heat the oven to 200°C.

Lay the fish fillets out on a sheet of foil and sprinkle with juice from one of the limes, the oil, cumin seeds, chili flakes, a little salt and pepper and the stalks of the coriander. Wrap the sides of the foil to form a parcel then place on a baking sheet and cook in the oven for 15-18 minutes.


Place the sliced red onion in a small bowl and cover with the white wine vinegar – this kind of pickles the onion, making it sweeter and less pungent. You can leave it for as long as you like but I’d recommend at least 20 minutes.

Cut the avocado in half, discard the seed and scoop out the flesh. In a small bowl mash with a fork and mix with juice from half the remaining lime, Cayenne, salt and pepper.


Place the shredded veg, herbs, avocado, onions, yoghurt and salsa in small bowls so you can pick your ingredients when you’re ready to make your tacos. Cut up the remaining lime into wedges to serve.


Heat the tacos according to packet instructions. Flake the fish into a bowl and remove the coriander stalks.

Assemble the tacos however you like – I chose to do it in this order: avocado, lettuce, cabbage, carrots, pepper, fish, coriander, onion, salsa, yoghurt and a squeeze of lime juice, but you are your own person so make up your own mind!



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