Mexican Fish Tacos (By The Greedy Fox)

Many of us dont eat as much fish as we should, fish is such a great source of vitamins and essential oils. We try to swap 1 dish a week for fish and this is the perfect way to do it. Normally we would have chicken breast tacos but now we swap the chicken for fish and what a swap it is!! The only problem is we always want more!!! This is also a fab way of getting kids to eat fish and let them build their own Taco.


For the Tacos:
This recipe serves 2 but is perfect for doubling for the family
2 Fillets of firm white fish at least 100gr each. We used hake here, but any firm white fish works well.
2 Tsp The Greedy Fox Mexican seasoning
2 Tsp Water
Mixed leaves
1 pack of tortilla wraps
Challon's Combe Smooth Yogurt and The South Devon Chilli Sauce to serve.

For the Salsa:
12 Cherry Tomato
1 Small red onion finely diced
1 clove garlic crushed
1/2 red chilli deseeded and finely diced [optional]
1/2 lime, juice only
Handful chopped coriander
sea salt and pepper to taste.

For the Guacamole:
1 Avocado, flesh scooped out and skin discarded
1/2 small red onion finely diced
1 Tomato deseeded and diced
A little red chilli deseeded and diced. Use as much as you can handle or none at all.
1/4 lime, juice only.
Handful chopped coriander
Sea salt and black pepper to taste
1 Tsp rape seed oil (optional)


For the Fish
  1. Pre heat grill to med/high Mix the the two Tsp water with the 2 Tsp The Greedy Fox Mexican Seasoning to make a paste.
  2. Spread the paste all over the fish fillets and leave to marinade for 10 mins
  3. Preheat a frying pan over a high heat. Dry fry the tortilla for 30 second each side
  4. Grill the fish for 3 mins each side.
  5. When cooked set to one side and flake into bite size chunks.
For the Guacamole
  1. On a chopping board, add the avocado, red onion, tomato, garlic and chilli if using and chop until its all combined. The more you chop the thinner the guacamole will become so if you like it chunkier don't chop as long.
  2. When well combined add to a clean bowl add the lime juice, rape seed oil (if using) and coriander mix well again and season to taste.

For the Salsa

  1. Add all ingredients to a bowl big enough to mix it in, and mix until well combined.
  2. If not used immediately it can be stored in the fridge in a airtight container for 3 days.
Build your Taco The Greedy Fox way
  1. Lay out your wrap and scatter it with mixed leaves then add The Greedy Fox best Guacamole.
  2. Add a generous helping of Salsa
  3. Next add the flaked fish a few small drops of yogurt we use Challon's Combe and a generous squirt of South Devon Chilli Farm chilli sauce.

Ingredients you might need for Mexican Fish Tacos (By The Greedy Fox)