Fish tacos

Fish Tacos

That most Kiwi of summer dishes – freshly-caught fish. If you’re lucky enough to have caught your own firm white fish (snapper, terakihi, and trevally are all fantastic), this is a dinner winner – even for the tricky customers! The secret to this dish’s success is to have all your ingredients ready, as once the fish is cooking, dinner’s just five minutes away.



  • 400g fresh firm white fish, filleted
  • 1 small red chilli
  • 1 clove garlic
  • 2 limes
  • Rock salt & freshly-ground pepper
  • Olive oil
  • Store-bought coleslaw
  • 4 tortillas
  • Herbs, to serve


  1. Preheat barbecue or grill on medium heat.
  2. Finely chop chilli and garlic, and mix well in a bowl (or pestle & mortar if you have one) with a squeeze of lime, rock salt, pepper and olive oil.
  3. Rub fish fillets well with your mix, and allow to marinate for a few minutes (30 minutes in the fridge is ideal).
  4. When you’re ready, cook the fish on your barbecue for a few minutes each side, taking care not to burn it.
  5. Meanwhile, place your tortillas on the barbecue until they are just coloured, turning once.
  6. Place your tortillas on a plate or board and spoon a line of coleslaw down the centre.
  7. Break the fish into large flakes, and place over the coleslaw.
  8. Add a lime wedge and sprinkle with fresh chopped herbs. Serve immediately.
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