I’m so excited to be sharing this recipe with you. Fish has to be one of my favourite ingredients for a barbecue and fish tacos are at the top of my list. You can’t beat the spicy smoky fish rolled up with freshly made pico de gallo and crunchy salad – and the colours!!
This recipe has a few elements to it, but it’s not complicated at all and you can do most of the work in advance – great for barbecues when you’re hosting and have a hundred things to think about. Plus, if you make more of the condiments you can serve them in bowls and people can put them on their burgers and salads or whatever else you’ve got cooking.
For the fish:
- Large fillet white fish (e.g. haddock)
- 2 tsp ancho chilli or mild chilli powder
- 1 tsp smoked paprika
- 1 tsp onion salt
- 1/4 tsp cumin
For the lime and coriander sauce:
- 1/2 lime
- Bunch fresh coriander
- 100ml sour cream
- Salt and pepper
For the Pico de Gallo:
- 8-10 fresh cherry tomatoes
- 1/4 – 1/2 red onion
- Juice of 1 lime
- Bunch finely chopped fresh coriander
- 6 small tortillas
- 1/4 red cabbage finely sliced
- Roughly chopped fresh coriander
- Prepare the fish a few hours in advance. Mix the dry spices together and rub all over the fish making sure it’s completely covered. Wrap in cling film or place in a sealed bag and put in the fridge until you’re ready to barbecue.
- Making the pico de gallo: squeeze the lime juice over the red onion in a bowl. This will essentially start to “cook” the onion as it will start breaking down the substances that give the onion its harsh flavour. Then add the tomato and squeeze the ingredients together with your fingers to combine everything and bring out the sweetness of the tomatoes. Finish by adding the coriander and then set aside.
- For the lime and coriander dressing: squeeze the lime juice into a blender with the chopped coriander and sour cream and whizz until combined. You can add lime zest too if you’re after even more tang. Add more cream if it’s too runny. Set aside.
- Make sure the barbecue is the right temperature before cooking the fish. You should be able to hold your hand over (not on) the barbecue for about 4-6 seconds, otherwise it’s too hot. To barbecue the fish, place it skin down on a layer of open foil and cook until just done on top before flipping carefully to finish it off. It should be starting to flake when it’s done. Flake it up and serve on the tortillas with fresh red cabbage, pico de gallo, a drizzle of lime and coriander sauce and a sprinkling of fresh coriander to garnish.