Nothing beats fish tacos for a summer meal. Great for feeding the whole family, these tasty tacos are filled with fresh veggies and chargrilled fish.
This recipe combines two of New Zealand's favourite summer pastimes in one delicious dish - fishing and barbecuing. Full of flavour and using fresh, seasonal produce, these tacos are a great build-your-own option for feeding visitors. If you spent the day catching your own fish, these taste even better!
How to make grilled fish tacos:
To begin, slice the fish into thin strips. Make your marinade by whisking together olive oil and cajun seasoning and then coat the fish fillets in it. Any kind of firm white fish would work for this recipe: Snapper, Tarakihi, Gurnard, Blue cod and John Dory.
Make the dressing by mixing together the sour cream, tomato salsa, lime juice and optional cayenne pepper. Any salsa would work well, just choose your desired spice level. Chill in the fridge until ready to use.
Next up, prepare your vegetables. Slice the avocado, spring onion, tomatoes and red cabbage. Cut the lime into wedges and tear the coriander leaves off the stalks. Arrange all the vegetables on a serving platter.
Grill the fish on a hot BBQ for a couple of minutes on each side until it is cooked through. Toast the tortillas for one minute on each side until the are lightly browned.
Assemble your tacos by layering up a toasted tortilla with cabbage, avocado, tomatoes, spring onion, fish fillets and coriander. Finish with a squeeze of lime juice and a drizzle of dressing. Enjoy!
Did you know this recipe was voted as one of the top 8 VJ Cooks dinner recipes of all time by our social media followers? To celebrate these popular recipes, I compiled a FREE ebook of the crowd favourites. Click here to download my Favourite Dinners ebook.
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BBQ fish tacos
The perfect summer holiday meal for sharing with friends at the beach.
Ingredients
Cajun fish
- 500g white fish fillets
- 3 Tbsp olive oil
- 3 tsp cajun seasoning
- ½ tsp salt
Dressing
- ¼ cup sour cream
- ¼ cup tomato salsa
- Squeeze of lime juice
- Salt and pepper
- ¼ tsp cayenne pepper (optional)
To serve
- 12 Taco tortillas
- ¼ red cabbage
- 2 avocados, sliced
- 250g punnet tomatoes, diced
- 1 spring onion, sliced
- 1 lime, wedged
- Fresh coriander to serve
Instructions
- Slice fish fillets into thin strips. Whisk together olive oil and cajun seasoning then coat fish fillets.
- Mix together dressing ingredients and chill in the fridge until ready to use.
- Prep vegetables: finely slice red cabbage, dice tomatoes, slice avocado and spring onion then add them all to a serving dish.
- Grill fish on a hot barbecue for a couple of minutes each side until cooked through.
- Toast tortillas for one minute on each side on the barbecue.
- Serve toasted tortillas layered with red cabbage, avocado, spring onion, tomatoes, fish fillets and coriander. Drizzle over dressing and serve with a wedge of lime.
Notes
If it's raining (or someone forgot to fill the gas bottle!) you can pan fry the fish and tortillas.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 372Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 68mgSodium: 1074mgCarbohydrates: 29gFiber: 6gSugar: 3gProtein: 21g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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