Fish Tacos

Fish Tacos for the Rainy Days

Warm up your rainy days with a cup of coffee or your favorite tea! Hey, make these fish tacos to pair it with. Prepare and cook in less than an hour with this simple guide from chef Matt Moran.


  • 6 white corn tortillas
  • 400g flat head
  • plain flour for dusting
  • 150g shredded white cabbage
  • 50g pickled jalapenos


  • 2 tomatoes
  • 2 green shallots
  • 1 jalapeno chilli
  • 1 garlic clove
  • ½ bunch coriander
  • 1 lime (juice of)
  • 2 tablespoons olive oil
  • pinch ground cumin


  • 200ml sour cream
  • 60ml Greek yoghurt
  • 1 lime (juice of)
  • chilli powder (to taste)
  • pinch of salt


  • 1 egg
  • 250ml iced water
  • 150g plain flour
  • ½ teaspoon bicarbonate of soda

Easy Fish Taco Preparation

To make the salsa, chop the tomato and shallots and place in a bowl, finely chop the jalapeno and garlic and add to the tomatoes, pick the leaves from the coriander and mix with the remaining ingredients and set aside.

For the sauce, simply mix together the sour cream, Greek yoghurt, lime juice, chili powder and salt then set aside.

Preheat a fryer to 200°c. 

To make the batter, whisk the egg until light and fluffy then fold in the flour, bi carbonate of soda and iced water (the batter should be thin).

Cut the flat head into small pieces and dust with flour then pass the fish through the batter and fry in small batches for 2 minutes or until golden and crisp. Remove the fish from the fryer and place onto a paper towel, sprinkle with a little salt and store in a warm place until all the fish is cooked.

Warm the tortillas in a dry pan over a medium heat for 1 minute on either side.

To put the taco together, place the fish in the center and top with the salsa, a little-shredded cabbage and the desired amount of pickled jalapenos then drizzle over some of the sauce to finish.

    Leave a comment

    Please note, comments must be approved before they are published