Recipe: Soft Tacos with Mexican Fish (and all the garnishings)

After a recent fishing trip in Hawkes Bay, we returned to Wellington with a stack of fish. Fish and chips go down a treat, but after a few days of this I thought it would be nice to mix it up a bit. The core of this recipe is adapted from New Zealand’s very own Masterchef, Chelsea Winter, with the addition of some other recipes that I have amended slightly. All of the proportions are decent; so I invited a bunch of people over and we had a wee taco party! Yum, fresh, colourful and delicious – they went down a treat.

Collect for the fish

  • 2 T olive oil
  • 2 t cumin
  • 2 t ground coriander
  • 2 t paprika
  • 1 t smoked paprika
  • 1 T dried oregano
  • 1 T lime zest
  • 600 g fish

Collect for the tacos

  • 1/4 c mayonnaise
  • 1/4 c sour cream
  • 2 garlic
  • juice of 3 – 4 limes
  • 2 – 3 cups of red cabbage (or check out my Asian Slaw recipe)
  • 6 – 10 tortillas
  • 2 avocados
  • hot sauce
  • 25 g butter
  • fresh coriander
  • chopped jalapenos (optional)


  1. Preheat the oven to 100°C.
  2. For the fish, combine the oil, cumin, coriander, paprikas, oregano and lime zest in a bowl. Coat the fish and place it in the fridge.
  3. For the dressing, whisk the mayonnaise, sour cream, garlic and juice of 1 lime and season with salt and pepper. Place the red cabbage in a bowl and mix with dressing.
  4. Wrap tortillas in foil and bake in oven for about 10 minutes.
  5. Mash the avocado with juice of 1 lime, salt, pepper and a dash of hot sauce.
  6. Cook the fish in butter.
  7. Serve with Mexican Rice, Black Bean mix and Pineapple Salsa (recipes below).


Mexican Rice


  • 2 T butter
  • 1.5 c long-grain rice
  • 1 small onion
  • 1 green pepper
  • 1 garlic
  • 2 c water
  • 1 chilli
  • 1 t chilli powder
  • 1 can tomatoes
  • 1 t salt
  • 1 c cheddar cheese


  1. Melt the butter, add the rice, onion, peppers and garlic. Cook until the rice is browned.
  2. Add water, tomatoes, chilli and salt – bring to the boil.
  3. Simmer covered for about 15 minutes.
  4. Stir in cheese and ensure it is melted before serving.


Black Bean mix


  • 1 tin black beans
  • 2 cloves of garlic, crushed
  • 1 small onion
  • a dash of apple cider vinegar
  • 1 t honey
  • 1 t smoked paprika
  • 1 t ground cumin


  1. Cook everything except beans until aromatic.
  2. Add beans.

Pineapple Salsa


  • 1 small pineapple (we used 2 tins because pineapples weren’t in season)
  • 2 chillis
  • 1/2 bunch mint
  • 1 small red onion
  • 2 limes
  • extra virgin olive oil


  1. Fry pineapple pieces (dry) for about 4 minutes, turning occasionally.
  2. Chop finely and add the chilli, mint and onion (all chopped finely).
  3. Squeeze in lime and drizzle with oil.


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