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Quick fish tacos recipe

Quick fish tacos recipe

18 ratings

Ready in under 30 minutes, these Mexican-inspired fish tacos are perfect for a midweek family meal. Seasoned with fiery chilli, cumin and coriander, and served with a fresh tomato salsa, this easy dish is full of vibrant flavour. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 419 calories / serving


  • 1 tbsp olive oil
  • 1 small onion, sliced
  • 1 red chilli, deseeded
  • 1 tsp cumin seeds, lightly crushed
  • 1 tsp coriander seeds, lightly crushed
  • 2 garlic cloves, sliced
  • 500g (1lb) white fish (such as cod) cut into 2cm cubes
  • 8-12 corn taco shells
  • 1 x 163g guacamole
  • 1 little gem, shredded
  • Hot sauce to serve, optional

For the salsa

  • 1 x 230g pack sweet vine ripened tomatoes
  • 2 spring onions, sliced
  • 1-2 limes
If you don't have cod, try using another white fish

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    8g 39%
  • Sugars

    5g 5%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 28.9g Protein 27.5g Fibre 4.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. To make the salsa, chop the tomatoes and combine with the spring onions and the juice of 1-2 limes, to taste. Season and set aside.
  2. Heat the oil in a frying pan over a low to medium heat. Add the onion with a pinch of salt and cook for 5-7 minutes, until softened. Add the chilli, spices and garlic and cook for a further minute.
  3. Add the fish and cook for 4 minutes. Place the taco shells in the oven and cook for 2 minutes.
  4. When the fish and taco shells are ready, place everything on the table and let everyone around the table layer up their own tacos with a spoonful of salsa, fish, guacamole, lettuce and hot sauce if using.

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