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Tulum Fish Tacos

Fish tacos taste of summer. Fresh fish, tomato salsa, coriander and lime provide maximum flavour.

Prep Time

10 mins

Cook Time

10 mins

Serves

4

Seafood

Quick & Easy

Mexican

Dinner

Kids

Dairy Free

Gluten Free

Ingredients

2 tbsp plain flour, or plain flour

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1/2 tsp salt

600g / 1 1/4 lb fresh white fish fillets, boneless, skinless, sustainable, such as gurnard or monkfish, cut into pieces

2 tbsp neutral oil

SALSA

2 ripe tomatoes, finely diced

1 just-ripe avocado, diced

1 small green chilli, very finely chopped

1 tbsp lime juice

1/4 tsp salt

freshly ground black pepper, to taste

TO SERVE

12 small corn tortillas, warmed

1 cup thinly sliced red cabbage

1/2 cip coriander leaves

lime cheeks or wedges

Method

Combine rice flour, cumin, ground coriander, paprika and salt in a shallow dish.

Add fish pieces a few at a time, toss to coat, shake off any excess and place on a clean plate. If not using at once, chill for up to 4 hours until needed.

Heat oil in a large heavy-based frypan.

Add fish in a single layer (make sure you don’t overcrowd the pan) and cook over a high heat until golden and cooked through (1-2 minutes each side).

The flesh should flake easily when skewered.

SALSA

To make the Salsa, combine all the ingredients in a small bowl.

To serve, top tortillas with fish, cabbage and salsa, then drizzle with mayo.

Serve with coriander leaves and lime cheeks or wedges.

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