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Curry Mayo Fish Tacos

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Prep Time 10 minutes
Cook Time 13 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 450–500 g firm white fish fillets (hake, kingklip, haddock or cod)
  • 8 small tortillas
  • 2 cups shredded lettuce or cabbage
  • 1 cup diced tomato
  • 1 small red onion, finely diced
  • Fresh coriander (optional)
  • Lime wedges, to serve
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt or to taste
  • Black pepper to taste
  • 1-2 tbsp olive oil

Method
 

  1. Season the fish: Pat dry. Toss with olive oil and the spice mix.
  2. Cook: Pan-fry or grill on medium-high heat for 3–4 minutes per side, until cooked through and lightly golden. Rest for 2 minutes, then slice.
  3. Warm tortillas: Heat in a dry pan for 15–20 seconds per side.
  4. Assemble: Spread Curry Mayonnaise directly onto each warm tortilla. Add lettuce or cabbage, tomato and onion, then top with the fish
  5. Finish: Add coriander if using and serve with lime wedges.

Notes

Serving ideas

Add sliced avo, pickled red onion or a simple cucumber salad for extra freshness.