Baja Chilli Fish Tacos


Ingredients 4 Servings

  • 500 grams fresh snapper fillets
  • 1 1/2 tablespoon Gourmet Garden Chilli, Lightly Dried
  • 1 tablespoon Gourmet Garden Basil, Lightly Dried
  • 1/2 tablespoon Gourmet Garden Gourmet Garden Lightly Dried Coriandor, Lightly Dried
  • 1/2 tablespoon Gourmet Garden Garlic, Cold Blended Paste
  • 2 tablespoon olive oil
  • 5 limes
  • 2 ripe avocados
  • 150 grams sour cream
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 iceberg letture, finely shredded
  • 1/4 small red cabbage, finely shredded
  • 1 spanish onion, finely sliced
  • 1 tablespoon caster sugar
  • 8 flour tortillas
  • sea salt and ground black pepper


(per Serving)

Nutrition information coming soon.


  • 1 Place fish fillets in a baking tray and sprinkle over the chilli, basil and coriander and season with salt and pepper. In a small bowl combine the juice of 1 lime, olive oil and garlic and pour over the fish. Turn the fish over in the marinade and stand at room temperature for 10 minutes.
  • 2 Prepare a guacamole by mashing the 2 avocados with the juice of 1 lime and season with salt and pepper. Mix the sour cream with the juice of ½ a lime, cumin powder and cayenne pepper and a pinch of salt.
  • 3 Boil a pot of water and blanche the onion for 30 seconds, drain and then refresh under cold water. Prepare a pickle stock with the juice of 2 limes and caster sugar with a pinch of salt. Add blanched onion and toss.
  • 4 Cook the marinated fish in a hot oven for 8 minutes or until just cooked through. Warm the tortillas. Pour the pickled onions over the shredded lettuce and cabbage and toss gently. Serve with guacamole and spiced sour cream.

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