Fish Tacos


  • 800g Cod fillets
  • 10 x Corn tortillas
  • 1 x Iceberg lettuce
  • 2 x Limes
  • 250g Sliced red onion
  • 250g White wine vinegar
  • 250g Granulated sugar
  • 150g Lemon and herb sour cream
  • 250g Piri Piri batter


  1. Place vinegar and sugar in a pan and bring to the boil. Remove from the heat and set aside to cool
  2. Add sliced red onion to cooled vinegar and sugar mix and set aside (it should turn pink)
  3. Ensure the fish is washed and dry
  4. Dredge in flour then dip in batter
  5. Fry @180°C for 3-5 minutes until crispy and golden and set aside
  6. Divide the iceberg between the tortillas
  7. Divide the battered fish between the tortillas
  8. Divide the pickled red onion between the tortillas
  9. Divide the Lemon & herb mayo between the tortillas
  10. Serve
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