Fish Tacos with Tomato Salsa

Fish Fillet Main Dish Mexican

Prep Time


Cook Time



- +

Ingredients (19)

  • Tomato Salsa  
  • 1 clove garlic (minced)
  • 2 tomatoes (seeded and diced)
  • 1 medium red onion (finely chopped)
  • chili flakes
  • Fish Taco  
  • 400 grams Barramundi fillet
  • 150 grams flour
  • 1 teaspoons chili powder
  • 120 milliliters milk
  • 60 milliliters peanut oil
  • 12 corn tortillas
  • Taco Toppings  
  • 300 grams lettuce (shreded)
  • 6 tablespoons chili sauce
  • 150 grams fresh coriander (chopped)
  • 4 tablespoons mayonnaise
  • 6 tablespoons sour cream
  • 1 fresh lime (juiced)


    Tomato Salsa
    1. In a medium bowl, mix tomatoes, onion, garlic, coriander.
    2. Add chilli flakes to taste.
    1. Mix together the flour, chili powder and 1 1/2 teaspoons of salt and black pepper in a medium bowl.
    2. Pour the milk into another medium bowl, and place the fish into it to soak up the milk.
    3. Pour the peanut oil into a large frying pan and place over medium-high heat until it shimmers and is about to smoke.
    4. Remove fish from milk, and place in flour to lightly powder fish pieces with flour. Pat to remove excess flour.
    5. Place fish pieces in the pan with peanut oil. Cook until deep golden brown on one side — roughly 3 to 4 minutes. Turn carefully and cook for 1 minute more.
    6. Remove cooked fish to a clean plate lined with paper towels. Cut the fillet into even-sized strips.
    1. In a small bowl, mix the mayonnaise and sour cream. Season with lime, salt, pepper.
    Final Taco Assembly
    1. Heat the tortillas in a pan until they are soft and hot.
    2. Fill each tortilla with a strip of fish. Top with tomato salsa, shredded lettuce, sour cream, chilli sauce, and lime juice to taste.