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Fantastic Fish Tacos

By Dana Sims (@stone_and_twine) on January 18, 2019 in Food

The ultimate summer crowd pleaser, by Dana Sims

With ingredients this fresh and light, it’s hard to think anything other than ‘summer’.

A fish taco takes you to Mexico. They are great for a gathering of friends or a family midweek meal idea. You can quite easily create your own version of this relaxed dish, but hopefully I’ll inspire you to stick with a few key ingredients that are delicious in combination: melt in your mouth fish, the crunch of healthy salad ingredients, an avocado corn salsa, chilli and the freshness of lime to tie it all together. They’re fun to make and, with a napkin on hand, they’re easy to eat.

I like the idea of a bit of heat in my tacos and chilli is only going to add to the flavour. If you don’t like spice or you want the little ones to tuck in too, stick to some mayo and lime for flavour.

We all look for quick, simple and tasty dishes to create and this one is a sure-fire crowd pleaser. All the ingredients can be sourced at the supermarket, but I prefer to get the fish from a good local fish shop – I use ling or snapper but any firm white fish will be perfect.

I write these recipes for The Beast in order to inspire people to whip up simple tasty meals, and this is a great one to kick off with. Keep it colourful and fun as the Mexicans do – ice cold Corona and lime optional!

INGREDIENTS (Makes 8 small tortillas)

1⁄4 red cabbage, shredded or sliced finely
1 bunch fresh coriander, roughly chopped
3 limes cut into wedges
500g fresh white boneless fish (slightly firm to hold together) Flour, for dusting8 mini soft taco tortillas Salt and pepper
1 avocado, roughly diced 11⁄2 cobs of corn
1 tablespoon Sriracha hot chilli sauce
1⁄4 cup mayonnaise
Vegetable or canola oil for shallow frying


1. Shred or finely slice the red cab- bage, set aside;

2. Roughly chop the coriander, set aside;

3. Cut fish into approximately 1-inch strips and dust in flour to coat the fish. Season with salt and pepper;

4. Dice the avocado, set aside;

5. Cut kernels from the corn cobs and slightly char in a pan on medi- um heat with a drizzle of olive oil. Remove when they are coloured. Once cool, add to the avocado and mix gently to combine;

6. In a small bowl, mix the Sriracha hot chilli sauce and mayonnaise and set aside. Adjust quantities to taste. If you don’t want to use chilli, mix mayonnaise and lime juice;

7. To cook the fish, heat the oil in a frying pan to shallow fry on medium heat. The flour gives the fish a coating that will turn slightly golden. Cook on each side for approximately 2 minutes or till cooked through. Remove and drain on paper towel;

8. Warm through the tortillas in a low-heat oven for a few minutes only, then set aside;

9. To assemble the fish tacos, pile the ingredients into each tortilla. Add the coriander and the chilli mayo at the end, then squeeze lime over the top to finish.

Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, please check out her Instagram, @stone_and_twine.