Fish tacos are a Californian classic, taking inspiration from wonderful Mexican heat and spice. They make a truly different feast to serve for friends. If you don't want to fire up the barbecue, the fish can easily be cooked on a griddle pan.


  • 1 tblsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 650g cod fillet
  • 1 tblsp sunflower oil
  • Sour cream, to serve
  • 1 lime, cut into wedges
  • 2 avocados, stoned and finely sliced
  • Good handful of coriander leaves
  • 1 red onion, peeled and finely sliced
  • ½ head of white cabbage, finely shredded
  • Tabasco sauce
  • Sea salt
  • 12 x 15cm diameter corn tortillas, warmed through
  • Coriander leaves, to serve
  • For the Salsa
  • 250g cherry tomatoes, halved
  • 2 spring onions, trimmed and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • Juice of 1 lime
  • 1 tblsp extra virgin olive oil
  • Sea salt and ground black pepper


  • To make the salsa, mix together the ingredients in a serving bowl and set aside.
  • Heat a barbecue or griddle pan to a medium-high heat.
  • Combine the paprika, garlic powder, oregano, cayenne pepper and ground cumin in a bowl.
  • Dust the fish fillet with the spice mix.
  • Brush the grill with the oil and cook the fish for 4–5 minutes on either side until cooked through.
  • Meanwhile, prepare the accompaniments for the fish by arranging the sour cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage in serving bowls. Squeeze a little lime over the avocado and set everything aside on a large serving platter with a little bottle of Tabasco.
  • Carefully remove the fish from the pan and break it apart with a fork. Place the flakes in a serving bowl and season with sea salt to taste. Sprinkle with coriander leaves.
  • Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas. Wrap up and enjoy!

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