chilli fish tacos w/ slaw

Makes 6 soft tacos


Coleslaw ingredients

  • 2 cups finely chopped green cabbage
  • ½ cup greek yoghurt
  • 1 lime, the juice of
  • 3 tbsp chopped coriander
  • 1 clove garlic crushed

Taco ingredients

  • 250g king fish or any skinned and boned white fish
  • 1 tsp chilli flakes or chopped fresh chilli
  • 2 cloves garlic, crushed
  • 1 lime, the juice of
  • 3 tbsp olive oil
  • coriander to dress
  • salt and pepper to taste
  • tortillas and avocado for serving


For the coleslaw

  1. Add the greek yoghurt, lime juice, coriander and garlic to a large bowl and mix until well combined.
  2. Add the chopped cabbage to the sauce mixture and stir the sauce through until all the cabbage is covered. Place in the fridge whilst you cook the fish.

For the remainder of the tacos

  1. Pre heat the oven to 160 degrees, fan forced.
  2. In an oven proof dish combine the olive oil, lime juice, chilli and garlic and mix well. Place the fish on top of the oil mix and coat the fish with the sauce.
  3. Place in the oven for 10-15 minutes or until fish is cooked through. Remove from the oven and using a fork, shred the fish, season with salt and pepper.
  4. Heat up the tortillas on a hot pan and then assemble the tacos with fish, slaw and chopped avocado.
  5. Enjoy!


* this recipe is adapted from pinch of yum’s easy fish tacos.

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