These super quick and easy mixed fish tacos are perfect for a week night when you want to whip up something tasty and fabulous but are short on time. They cook in about 5 minutes so this really is all about fast food with fab flavour.
Super quick and easy mixed fish tacos
I love Mexican inspired food. It’s quick and easy and the family sharing thing just makes meals so much more fun doesn’t it. Using fish in these tacos instead of your usual chilli beef or chicken makes for a lighter meal that’s both healthy and filling too.
What type of fish to use
I have used a package of fish pie mix for my tacos. You could opt for any fish you like really. Haddock or cod, salmon, prawns, whatever you have to hand or lurking in the freezer. My fish pie mix included salmon, haddock and cod. Not terribly inspiring but when you add your Mexican spices those fish will really come to life and sing for your supper.
Ingredients for these mixed fish tacos
- a mixture of fish pieces
- vegetable oil for frying
- lime juice
- garlic
- chilli powder
- paprika
- cayenne pepper
- ground cumin
- honey
For the salsa
- tomatoes
- onion
- garlic
- chilli
- fresh coriander
- lime zest and juice
How to make these tacos
Mix together the lime juice, spices, honey and some salt and pepper in a bowl and add the fish pieces. Get your hands in there and gently move them around so the fish is well coated in this lovely aromatic spice mixture.
Cover the bowl with cling film and set aside in the fridge for about 30 minutes just to let those amazing flavours come together.
Heat the oil in a frying pan and fry the fish for approximately 2-3 minutes each side till nice and crispy. I like mine to get a bit brown and gnarly as I just love the crunch and texture of the outside compared with the soft succulent fish inside.
The salsa
Mix all your salsa ingredients together in a small bowl and try to give this 30 minutes to marinate as well.
How to serve these fish tacos
I’ve served my fish tacos with a simple cabbage slaw made with half a spring cabbage, a couple of carrots and half an onion. All tossed with salt and pepper and yet more lime juice. A sliced avocado and a couple of spoonfuls of sweetcorn add even more flavour and colour to this already colourful dish.
I’ve also used some Greek yogurt (any plain yogurt will do) mixed with lime juice (yes, again!) and garlic.
8 tortillas are warmed and then it’s just a case of everyone helping themselves to the luscious fried fish, the slaw, salsa and yogurt and heaping it on to the tortillas. This is a real hands on meal and great fun.
How many do these fish tacos serve?
This recipe is for 4 people. It’s very easy just to add more for a crowd. As this is such a quick and easy recipe it would be perfect for a casual fun supper with friends. Children just love these sorts of hands-on meals and fish tacos are the perfect way to get them eating more fish and lots of different veggies too. Just go easy on the chilli if serving to younger children.
Super quick and easy!
Ready in less than 15 minutes of actual hands-on prepping and cooking. Now that’s what I call real fast food!
Looking for more quick and easy week night meal inspiration? Then check out these ideas;
30 minute squash and orzo risotto traybake
Chickpea gnocchi with tomatoes and pesto
Quick and easy fish and chorizo risotto
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Quick and easy mixed fish tacos
Ingredients
- 500 g mixed fish (I used salmon, haddock and cod)
- 2 tbsp vegetable oil for frying
- 1/2 lime juice only
- 1 clove garlic minced
- 1/2 tsp chilli powder
- 1/2 tsp cumin ground
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tsp honey
- 1/2 tsp salt
For salsa
- 2 large tomatoes chopped
- 1 clove garlic minced
- 1/2 small chilli minced
- 1/2 small onion chopped
- 1 tbsp fresh coriander/cilantro chopped
- 1/2 lime juice and zest
- salt and pepper to taste
For cabbage slaw
- 1/2 spring cabbage shredded
- 1/2 onion thinly sliced
- 2 carrots julienned
- 1/2 lime juice
- salt and pepper to taste
Fixings
- 4 tbsp plain yogurt
- 1 clove garlic minced
- 1/2 lime juice and zest
- salt and pepper to taste
- 4 tbsp sweetcorn cooked
- 1 avocado peeled and sliced
- 8 tortillas warmed
- 2 tbsp chopped fresh coriander/cilantro
Instructions
- Mix all the spiced with the honey in a small bowl and add the fish moving it around so well coated. Cover in cling film and set aside in fridge for 30 minutes
for the salsa
- mix all ingredients in small bowl and cover, leave in fridge 30 minutes
- Heat oil in a frying pan and fry fish till golden and crispy on each side 2-3 minutes each side
For cabbage slaw
- Mix all ingredients in a bowl
Assemble the tacos
- Add fried fish to the tortillas along with the slaw, veggies, salsa and yogurt mixture and the coriander/cilantro
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