Super-tasty and so easy to make! Allow half an hour at least for the fish to marinate – longer if possible. Pile your tacos high with colourful toppings for a delicious treat for all the family.


2 tbsp vegetable, sunflower or rapeseed (canola) oil

Juice and zest of 1 lime

2 garlic cloves, minced

2 tbsp Mexican (Tex-Mex) blend

1⁄2 tsp salt

400g (14oz) lean white fish fillets (cod works brilliantly, but you can use whatever white fish you can get hold of)

8 soft tortilla wraps


1⁄2 tsp Harissa blend 

Juice of 1 lime

3 tbsp mayonnaise

150g (51⁄2oz) sour cream

1 garlic clove, minced

Generous pinch of salt


Additional toppings:-

Pickled Red Onions (page 195) 100g (31⁄2oz) white cabbage, finely shredded (or use crunchy iceberg lettuce if that’s what you prefer)

1 red or green chilli, deseeded and finely chopped

A good handful of freshly chopped coriander (cilantro)

1 avocado, chopped

Lime wedges



Use a large, non-metallic bowl to mix together the oil, lime juice and zest, garlic, Mexican blend and salt. Add your fish, stir gently to combine and leave to marinate for around 1 hour. Longer is better, if you can.

Meanwhile, make your sauce by mixing all the ingredients together in a bowl. Keep in the fridge until ready to serve.

Next, prepare all your topping ingredients. Squeeze a little lime juice over the avocado to stop it from spoiling. You can arrange your toppings on one platter, or serve at the table in individual bowls – whatever works for you! Keep in the fridge until needed.

When you are ready to get cooking, preheat your oven to 200°C fan/220°C/425°F/gas mark 7 and lightly grease a baking tray (sheet). Put the fish and all of the marinade on the tray and cook for around 15 minutes (the cooking time depends on the thickness of the fish, so make sure you check it is cooked through).

Remove the tray from the oven and gently flake the fish apart using two forks. If it doesn’t flake easily, return it to the oven for a few more minutes.

Warm the tortilla wraps according to the packet instructions.

Spoon the fish onto the warmed tortillas, with your lovely sauce drizzled over, and pile high with your choice of toppings.


Want more meals like this? 

This recipe is featured in our cookery book – Spice Kitchen, by Sanjay Aggarwal.

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