Project Description

Fish Tacos, Tomato & Avocado Salsa

Fish Tacos, Tomato & Avocado Salsa is a fun recipe which can be made as a “wrap your own” around the BBQ.


Serves: 8 as an entree

Preparation 15 mins

Cooking 5 mins


400g thick, even white fish fillet e.g. kingfish, barramundi, mulloway or ling

1 tablespoon (20ml) extra virgin olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper

8 mini soft corn or wheat tortillas

80g (1 cup) shredded Wombok or green  cabbage

1/3 cup (80ml) Kewpie mayonnaise

Tomato & Avocado Salsa

200g cherry or grape tomatoes

1 small red chilli (or 1 jalapeno) chilli, deseeded, finely chopped (optional)

1 small clove garlic, finely chopped

¼ cup coarsely chopped coriander

1 large or 2 small avocadoes, coarsely chopped

2 tablespoons (40 ml) lime juice

3 green onions (shallots), thinly sliced


  1. For tomato salsa, char tomatoes on a hot griddle or BBQ plate until they collapse. If using jalapeno chilli cook in the same pan. Remove to a bowl and add garlic. Cool. Chop jalapeno if using. Press tomatoes with a fork and discard any juices. Combine with remaining ingredients and season to taste.


  1. Cut fish into 8 fingers across the width of the fish. Combine olive oil, cumin, salt and pepper and toss the fish through this until well coated. Cook on the BBQ or char-grill or fry in a pan over high heat for about 2 – 3 minutes on each side, until just cooked.


  1. Meanwhile, quickly toast tortillas on the BBQ, char grill, in a pan or oven, turning once, until warmed slightly (1-2 minutes). Combine cabbage and mayonnaise. Top tortillas with cabbage, fish and salsa, wrap up and eat immediately.


Lyndey’s Note Kewpie mayonnaise is available in Asian stores and many supermarkets.

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