Five-Minute Cornish Fish Tacos
Ingredients
- Cornish white fish (pollack, hake, or whiting)
- 1 tbsp oil (rapeseed or sunflower)
- 1/2 tsp sea salt
- 1 tsp Mexican spice mix (or a blend of paprika, cumin, coriander, and a touch of chilli)
- Zest of 1 lime
Salsa
- 1 red onion, finely sliced
- 1 red pepper, finely sliced
- 1 tsp garlic, finely chopped
- 1 tbsp chopped coriander
- Juice and zest of 1 lime
To serve
- 1 ripe avocado, sliced
- 4–6 flour tortillas, warmed
- Extra lime wedges
Preparation
Rub the Cornish white fish with sea salt, Mexican spices, and lime zest.
Heat the oil in a non-stick pan over medium heat. Add the fish and cook for 3-4 minutes per side until golden and just cooked through. Remove and flake gently.
In a bowl, mix the red onion, red pepper, garlic, coriander, and lime juice and zest. Season and toss well.
Warm the tortillas and add a spoonful of the zingy slaw, some slices of avocado, and top with flakes of hot, spiced fish.
Finish with a squeeze of fresh lime and enjoy immediately.
Notes
Perfect for Taco Tuesday or a fuss-free midweek family meal.
Use flaky Cornish white fish like pollack, hake, or whiting for best results.
