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!
Countdown has everything you need for this recipe and to make life easier, why not shop online and have it delivered direct to you holiday spot? It will save you standing in lines at the local dairy and give you a huge range at supermarket prices. Save room in your car and have your groceries delivered in a chilled truck from Countdown for summer.
To make things even easier, copy and paste the ingredient list below into the Shopping List on their website or MyCountdown app to get everything you need to make this recipe:
Fresh fish fillets
12 Taco tortillas
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. I used Countdowns Own Brand Taco sauce but 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.
Pin this post to your dinners board on Pinterest and save it for later
MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT!
- 500g white fish fillets
- 3 Tbsp olive oil
- 3 tsp cajun seasoning
- ½ tsp salt
- ¼ cup sour cream
- ¼ cup tomato salsa
- Squeeze of lime juice
- Salt and pepper
- ¼ tsp cayenne pepper (optional)
- 12 Taco tortillas
- ¼ red cabbage
- 2 avocados, sliced
- 250g punnet tomatoes, diced
- 1 spring onion, sliced
- 1 lime, wedged
- Fresh coriander to serve
- 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.
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: 1
Amount 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.