Spicy fish tacos

Mexican street food, perfect for TV dining

  • place PRE 30 minutes
  • place COOK 45 minutes
  • place SERVES 4
  • printicon

South American food is bang on trend, so why not make your own fish tacos at home. Guests will enjoy adding their own toppings. Serve the tacos as soon as you have filled them or they may get soggy.

  • Preheat oven to 180°C .
  • Place fish in a medium sized dish. 
  • Whisk the oil, lime juice, chili powder, jalapeno, and coriander together and pour over the fish. Marinade for 15 to 20 minutes. 
  • Bake the fish in the marinade for 20 minutes or until opaque and firm. 
  • Once cooked, discard the marinade. 
  • Leave the fish to rest for 5 minutes and then flake with a fork. 
  • Divide it among the tortillas and top with the tomato salsa (recipe below). Serve with your choice of garnishes as listed above for guests to add their own.

Pureed Tomato Salsa: 

  • Heat oil in medium saucepan, add onions and garlic and cook until soft. 
  • Add tomatoes and the jalapeno chili and cook until the tomatoes are soft, about 15 to 20 minutes.
  • Puree the mixture with a stick blender until smooth and cook for an additional 10 to 15 minutes. 
  • Add the hot sauce, oregano, coriander and lime juice and season with salt and pepper, to taste. 
Let guests assemble the tacos themselves for a very social meal

4 cod loins – approx 150g each 

2 tbsp olive oil

1 lime, zest and juice

1 tbsp chili powder

1 jalapeno, green chili - coarsely chopped

50g fresh coriander-  chopped 

8 small corn tortillas

Pureed Tomato Salsa


2 tbsp  olive oil

1 small red onion, coarsely chopped

4 cloves garlic, coarsely chopped

4 large ripe tomatoes, chopped

1 jalapeno chilli, sliced

1 tbsp chipotle hot sauce 

1 tbsp fresh oregano 

2 tbsp chopped fresh coriander leaves 

Salt and pepper


Hot chilli sauce, sour cream, chopped spring onion, chopped coriander leaves, chopped avocado

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