We are still on a mission to include a whole lot more fish in our diets. The health benefits are, of course, plentiful, but it also makes a pleasing change from eating meat. And we do eat large quantities of meat, perhaps too much. Anyhow, here is a quick, light and cost effective way to cook fish during the week. I tried my first fish taco on holiday last year in Cornwall (read all about it under my ‘Food & Travel’ heading) and found it to be both satisfying and mightily tasty. It helped that the mix of white fish that was used, was locally caught and fresh from the sea. Aiming to recreate something similar at home, the recipe that Dan devised is simple, but  flavoursome (not to mention a great way to use up left over tortillas – corn being the best – we had knocking around in the freezer). 

To make our fish tacos (serves two) you will need:

– 500g of filleted frozen cod (you could use any type of white fish – defrosted and diced into chunks)

– Four corn tortillas (warmed)

– Quarter of an iceberg lettuce (shredded)

– Four tablespoons of soured cream 

– Salt and black pepper 

For the salsa:

– One small red onion (peeled/diced)

– Three tomatoes (diced)

– One dried red chilli (seeded/thinly chopped)

– Juice of one lime

– Salt and black pepper to taste

To coat and marinade the fish:

– Two teaspoons of cumin

– One teaspoon of dried thyme 

– One teaspoon of dried oregano

– Two teaspoons of smoked paprika 

– Salt and black pepper to taste 


– Firstly, mix all of the dry marinade ingredients together in a large bowl. Toss the fish in it, coating thoroughly, and leave to refrigerate for an hour (or as long as you can). 

– Mix the salsa ingredients together in another bowl. 

– Heat a couple of tablespoons of sunflower oil in a frying pan and add in the fish. Fry for a couple of minutes without turning, then turn and fry for another couple of minutes until it’s cooked (it will start to flake and break up in the pan). 

– Meanwhile, wrap the tortillas in foil and warm in the oven for approximately five minutes on a very low heat. Then, lay them out ready to be assembled. 

– Spread the soured cream in the middle of the tortilla, top with the shredded lettuce, fish and finally the salsa. Roll it up and enjoy!

You get a wonderful zing from the fresh lime in the salsa, along with a nice kick from the chilli…all cooled down by the soured cream. My new favourite way to enjoy fish on a budget. Fan-taco-tastic.