Banging Fish Tacos
Photography: DAN JONES
Mains
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Banging Fish Tacos

Super-tasty and so easy to make, you need to allow half an hour at least for the fish to marinate here – longer if possible. Then, pile your tacos high with colourful toppings for all the family to enjoy.
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Photography: DAN JONES
Serves
4
Total Time
1 Hour 30 Minutes
Ingredients
2 tbsp of vegetable, sunflower or rapeseed (canola) oil
Juice & zest of 1 lime
2 garlic cloves, minced
2 tbsp of Mexican (Tex-Mex) blend
½ tsp of salt
400g of lean white fish fillets (cod works brilliantly, but you can use whatever white fish you can get hold of)
8 soft tortilla wraps
For the Sauce
½ tsp of Harissa
Juice of 1 lime
3 tbsp of mayonnaise
150g of sour cream
1 garlic clove, minced
Generous pinch of salt
Additional Toppings
100g of white cabbage, finely shredded (or use crunchy iceberg lettuce if that’s what you prefer)
1 red or green chilli, deseeded & finely chopped
A good handful of freshly chopped coriander (cilantro)
1 avocado, chopped
Lime wedges
Method
Step 1

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.

Step 2

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

Step 3

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.

Recipe Courtesy Of  Spice Kitchen by Sanjay Aggarwal (Quadrille, £22) Photography ©Dan Jones

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