Tropical fish tacos



30 min


35 min


4 Servings

Tropical fish tacos

Tropical fish tacos recipe Photo, Roberto Caruso and Sian Richards

Add some zest to dinner tonight with a taste of the tropics; full of fresh flavours, these tacos are a family-friendly dish that you'll come back to again and again.


  • 1/4 cup sour cream
  • 1 tsp lime zest
  • 2 serrano chilies , seeded and minced
  • 2 cups finely shredded red cabbage
  • 1/2 cup finely sliced red onion
  • 1/4 cup lime juice
  • 400 g cod fillets
  • 1/2 tsp salt
  • fresh pepper
  • 2 tbsp canola oil
  • 8 soft flour tortillas
  • 1 cup chopped pineapple
  • 1/4 cup cilantro leaves


  • STIR sour cream with lime zest and serrano chilies in a small bowl. Combine red cabbage with red onion and lime juice in a medium bowl. Set both aside.
  • PAT cod fillets dry with paper towels. Sprinkle with salt. Season with fresh pepper. Heat a large non-stick frying pan over medium-high. Add canola oil, then fish. Cook until browned, 2 to 3 min per side. Remove from heat. Cut fillets in bite-sized pieces.
  • ASSEMBLE tacos by filling tortillas with cabbage slaw, fish, sour cream mixture, pineapple and cilantro leaves.

Chatelaine Quickies: Roadside fish tacos

Nutrition (per taco)

  • Calories
  • 187,
  • Protein
  • 12 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 399 mg.
  • Good source of
  • folate
Wine Pairings
Wine Gatao Vinho Verde Portugal

Zesty fish tacos
Pair it with: A light white.
A little lower in alcohol, with just a touch of sweetness, this soft, delicate white wine has appealing aromatics of fresh grapes and lemon zest on the bouquet, making it a natural for fish tacos.

Our pick: Gatão Vinho Verde, Portugal, $10.