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Fish Tacos

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      15 min
      10 min
      25 min


    • 1 tsp garlic powder
    • 1 tsp ground cumin
    • Pinch cayenne pepper or chill powder
    • 2 tbsp chopped coriander
    • Juice of 1lime or lemons
    • 2 tbsp olive oil
    • 600g white fish fillets, such as flathead, snapper, basa or blue-eye trevalla
    • Soft corn tortillas, shredded lettuce, grated tasty cheese, salsa and sour cream to serve


    1. Combine garlic powder, cumin, cayenne pepper and coriander together in a large bowl. Stir in coriander, lime juice and oil and mix well.
    2. Trim fillets into 10cm long strips and add to marinade; turn to coat evenly and refrigerate for 10 minutes.
    3. Preheat ELECTRIC FRYPAN on setting 8.
    4. Remove fillets from marinade and drain well; cook in frying pan for 1-2 minutes. Turnover and cook for a further 1 minute; remove and cover loosely with foil to keep warm.
    5. Heat tortillas according to packet instruction.
    6. To serve, fill tortilla with a fish fillet and top with shredded lettuce, cheese, salsa and sour cream


    Substitute fish fillets with green prawns or chicken breast fillets

    Substitute soft corn tortillas with corn taco shells

    Serve alternatively with rice and black beans


    This recipe was developed using a Kambrook Appliance.


    • Essentials 12Essentials 12" Square Frypan
    • Banquet Electric FrypanBanquet Electric Frypan
    • Family Banquet FrypanFamily Banquet Frypan
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