Mexican Fish Tacos


  • 500g white fish
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 2 limes
  • 2 tbsp olive oil
  • 8 tortillas
  • 2 cups cabbage shredded
  • 1 cup corn kernels
  • 1 capsicum
  • Coriander (optional)
  • 2 tbsp reduced fat sour cream
  • 2 tbsp mayo
  • 2 tsp minced garlic


  • Stir the spices, olive oil, and juice of 1 lime into a large mixing bowl. Toss the white fish through the mixture and marinate for 15 minutes.
  • While it is marinating, prepare the slaw by chopping the capsicum into very thin pieces. Toss with cabbage, corn kernels, and optional coriander. Set aside.
  • Create the sauce by mixing the sour cream, with the mayo, juice of 1 lime, and garlic. Set aside.
  • Heat a large non-stick pan on a medium-high heat. Remove fish from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side.
  • Let rest 5 minutes before flaking with a fork.
  • Assemble tacos with slaw, fish, and sauce. Pile some slaw on the side of your plate as well if it doesn't all fit in your taco!