Full Recipe

Fish Tacos


We’ve just had a lovely family weekend celebrating Emma and Jeremy’s birthdays. As usual when we all get together we enjoy sitting around the table and sharing lots of good food and wine. Increasingly I take inspiration from food from all over the world including the current trend for casual street food. So for lunch one day we built our own fish tacos. I prepared a selection of accompaniments and everyone put their own combination together. That way we all could decide how spicy or not we wanted our tacos. All the fresh vegetables I used came from stallholders. You’ll find spicy Mexican sauces, spice rubs, pickled jalapenos and corn tortillas at a supermarket or try Martha’s Backyard in Mt Wellington.



These are really only a guide. You can be as imaginative as you like.

1 fillet of fish per person – I used gurnard. Boneless chicken thighs would be equally as good.

Mexican seasoning mix/rub – these come in different degrees of spiciness


Mix a little flour with some spice rub. Drag the fish through the mix to lightly coat each side. Cook in a little oil and butter.


Pickled Red Onions

3-4 med/large red onions, peeled, halved and sliced

Make a sugar syrup from equal quantities of water and sugar (eg 1 cup each). Add at least ½ cup regular white wine vinegar. Add 2-3 whole star anise, 2-3 whole chillis 1-2 bay leaves. Bring to the boil and add the sliced red onions. Simmer for 2-3 minutes and then take off the heat. Leave to cool in the liquid. These will keep in the fridge for a week or two.



Finely chop the following vegetables. You can also add fresh tomatoes.

Red pepper, cored and de-seeded

Yellow pepper, cored and de-seeded

Lebanese cucumber

Small red onion

Also add 1-2 finely sliced chillis (optional), plenty of finely chopped coriander and a small tin of drained whole kernel corn.

Drizzle with olive oil, fresh lime juice and season with salt and pepper


Red Cabbage and Kolhrabi Slaw

Peel and grate 2-3 kolhrabi (Jason sells these). Mix this with red cabbage very finely sliced using a mandolin. Then add plenty of finely chopped coriander, olive oil and fresh lime juice, salt and pepper.



Mash up 2-3 avocados with lime juice and season with salt and pepper and a few drops of tabasco sauce.


Warm the corn tortillas in the oven for 5 minutes by wrapping 5-10 in baking paper packages which you’ve sprinkled with a little water & crinkled up. Alternatively warm up in a steamer.

Let everyone make their own tacos with the above ingredients and have available wedges of fresh lime, a spicy Mexican sauce, pickled jalapenos and for a Korean/Mexican combo try a little kimchi as well. Kimchi is available in Asian supermarkets.