Food | Lunch-spiration

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Looking for inspiration for lunch for the week ahead? Look no further than this recipe for fish tacos

Fish tacos 

Serves 3 – 4


Do not freeze

You will need: 

2 limes, halved

1  garlic clove, minced

1/4 tsp ground cumin

1/4 tsp chili powder

2 tbsp sunglower oil, plus more for frying

450g/1lb firm white fish like cod or pollack

Salt and pepper

1/2 head of red cabbage, cored and thinly sliced

1/2 medium red onion, thinly sliced

1 carrot, grated

1 tbsp parsley, chopped

6 to 8 small wraps

Sliced avocado, for garnish (optional)


  1. To make the marinade, mix the juice of half a lime with the garlic, cumin, chili powder and 1 tablespoon of the oil. Place the fish in a shallow dish and pour over the marinade, coating it well. Season with salt and pepper and refrigerate for 15 minutes. Meanwhile, make the slaw and warm the tortillas.
  2. Combine the cabbage, onion, carrot and parsley in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper and mix well.
  3. Heat a grill pan and brush with a little of the oil. Remove the fish from the fridge and grill for about 4 minutes on either side. When it is cooked, transfer it to a plate and break it up gently.
  4. While the fish is cooking, warm the tortillas on a frying pan or in the microwave. Layer a little of the fish followed by the red cabbage mix and top with sliced avocado. Roll up and enjoy.