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Mexican Fish Tacos

Mexican Fish Tacos

Mexico is famous for it's vibrant street food culture. Street food vendors pop up everywhere you go, selling everything from fresh fruit and veg snacks, soups, drinks to massive sandwiches and full platters of food.

Tacos are one of the most popular street food snacks. They are commonly filled with pork, beef or chicken but can also contain beans, cheese, cactus, potato or fish. Salsas are always on offer and every taco stand will have one red and one green salsa and often salsas made from avocado, roasted chillies plus a mixture of chopped onions and sour cream.

I love eating tacos. Much like eating Spanish tapas, you marvel at the foodie sensation that's being offered, only to wolf it down in a few seconds. We have a brilliant array of genuine Mexican ingredients on our website and here is a recipe that is relatively quick to bring together...and tastes heavenly.

Our fish tacos are served with pickled red cabbage, green tomatillo salsa, chipotle tomato & red pepper, coriander, spring onion and sour cream.....bring it on please.

Ingredients from Somerset Foodie
1 x Pack Komali Corn Tacos
1 x Bottle El Yucateco Jalapeno Salsa
1 x Bottle El Yucateco Chipotle Salsa
1 x Bottle of Tajin Seasoning
1 x Can Carey's Whole Green Tomatillos
Whilst you may need to purchase further packs of Tacos, the Tajin and the Salsa will keep really well for lots more taco meals or other recipes.

Click here to purchase our Mexican Taco Kit Box.

Additional ingredients
500g Skinless/Boneless white fish (Haddock or Cod are ideal) cut into small portions
1tsp Ground Cumin
1tsp Hot Smoked Paprika
1/2 White Onion
2 or 3 Fresh Limes (make sure you have some to serve as wedges)
1 x Clove of Garlic
1 x Bunch Fresh Coriander
1/4 Red Cabbage, sliced thinly
1tsp Dorset Sea Salt
2tbsps Red Wine Vinegar
4 Fresh Tomatoes
2 x Red Peppers, Roasted & Skinned (optional)
Small bunch of Spring Onions
Small Pot of Sour Cream (omit for a dairy-free version of this recipe)
Some Cold Pressed Rapeseed Oil
1 x Red Onion, sliced into rings and soaked in lime juice

Start by getting some seasoning on the fish, sprinkle over a couple of teaspoons of Tajin seasoning and a teaspoon of ground cumin and smoked paprika over both side of the fish. Leave for about 20 minutes.

Now make the Green Salsa, remove the whole tomatillos from the can (discarding the liquid that they're in). You can either blitz these up in a food processor, or, to save on washing up, chop them up with a knife until they are a smooth, quite runny consistency. Now add in the finely chopped onion, garlic clove, a good handful of fresh coriander (chopped), a squeeze of half a lime and about a tablespoon of the jalapeno salsa - more if you like it hot! Set to one side.

To make the pickled cabbage, slice up the red cabbage as thinly as you can. Add a good couple of pinches of Dorset Sea Salt and a couple of tablespoons of red wine vinegar. I used our amazing Cabernet Sauvignon Vinegar that has a unique bitter sweet taste - it's a little extravagant but hey, it tastes amazing. Finish the pickle with some grated lime zest and leave for 10-15 minutes (or up to an hour).

To make the chipotle tomato & red peppers, dice up the fresh tomatoes and the roasted and peeled red peppers. It's not the end of the world if you don't have the peppers and we do sell amazing piquillo peppers if you'd rather buy these in. Drizzle with a little oil and add in a spoonful of the chipotle salsa.

Chop up with spring onions and it's also really nice to slice up some red onion rings and steep them in some lime juice - they go an amazing colour and look brilliant garnishing each taco.

All of this can be done well in advance, so when it comes to the squeaky bum time, all you have to do is fry the fish and cook the tacos.

Get two pans on the heat - one for the fish and one for the tacos. Heat a pan and add some rapeseed oil, fry the fish for a couple of minutes on both sides. Meanwhile, cook the tacos for about a minute on each side - they just need to heat through and go soft. You can cook these and keep them warm under a tea towel, but it's best to eat them when they're still warm.

Now all that's left is to assemble your tacos. Pile a little pickled red cabbage onto each taco and place a piece of the fish on top. It's nice to tease the flakes of fish apart a little. Spoon on both the salsas, sprinkle with spring onions and coriander and garnish with some sour cream, the red onion rings and a final dust of the Tajin seasoning. Serve with some lime wedges and a nice side salad. In the video, I made a salad of Black Beans, Sweetcorn and red onion with roasted peppers and a garlic lime dressings - see the recipe below.

Black Bean & Sweetcorn Salad with Roasted Peppers, Red Onion and Garlic & Lime Dressing
Serves 4-6
1 x Can of Black Beans
1 x Can of Sweetcorn
2 x Red or Green Peppers, roasted and peeled
1 x Red Onion, sliced into rings
A good handful of Chopped Parsley
1 x Garlic Clove
A good pinch of Dorset Sea Salt
Juice of 1 Lime
About 100ml Rapeseed Oil

Add all the ingredients into a bowl and mix. To make the dressing, crush a clove of garlic in a pestle and mortar with a good pinch of sea salt, squeeze in the lime juice and continue to grind/mix until you have a thin paste. Gradually whisk in the oil until it's thickened and you have the right acidity in the flavour - remember, when you taste any salad dressing, it should be a little salty and a quite sharp, you are using it to bring out the flavours of your salad ingredients.

1 Response


January 28, 2021

We made these for my pescatarian daughter die a fun Birthday supper in lockdown. They went down a treat- great flavours 😋

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