- Nut free
- Peanut free
- Sesame free
- Shellfish free
- High in dietary fibre
- High in protein
- No added sugar
- 1 serve veg or fruit
These tasty crispy fish tacos are a delicious and easy dinner for the whole family and perfect to serve up for Fish Fridays.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 2 x 285g pkt Coles Whiting Mini Fillets
- 1 bunch coriander
- 400g pkt Coles Kitchen Mexican Style Salad Kit
- 1 long red chilli, thinly sliced (optional)
- 8 Coles Street Tortilla Wraps
- 1 large ripe avocado, stoned, peeled, sliced
- Mayonnaise or aioli, to serve
- Lime wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 220°C. Line a baking tray with baking paper. Place the fish on the tray and bake for 10 mins or until cooked through.
Step 2
Pick half the leaves from the coriander and set aside to serve. Coarsely chop the remaining coriander leaves and stems.
Step 3
Prepare the salad kit following packet directions. Stir in the chopped coriander and half the chilli.
Step 4
Meanwhile, heat a chargrill pan over high heat. Cook the tortillas for 1 min each side or until lightly charred.
Step 5
Place the tortillas on a serving platter. Top with the salad mixture, fish fillets, avocado, coriander leaves and remaining chilli. Serve immediately with mayonnaise and lime wedges.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Any leftover crumbed fish can be stored in an airtight container in the fridge for up to 1 day. Reheat in the air fryer or oven until it’s heated through.
Crispy fish tacos recipe
Tasty crumbed fish with shredded salad and a creamy sauce served in a warmed tortilla is an easy, flavourful dish that’s loved around the world. With roots in Baja California, Mexico, fish tacos are famous for their tasty fried fish, spices and seasoning. They’re perfect for summertime barbecues, an easy Friday night dinner or Taco Tuesdays! This recipe uses some clever shortcuts to deliver fish tacos in a flash.
How to make crispy fish tacos
Whiting or other white fish are usually used for fish tacos because of their mild flavour and because they cook quickly. Coles crumbed whiting fillets are conveniently prepared so all you have to do is place them in the oven and bake for 10 minutes. For this recipe we’re also enlisting Coles Kitchen Mexican Style Salad Kit to speed things up with the salad prep. Once you’ve grilled the tortillas, it’s time to assemble your easy crispy fish tacos. Start with the salad mixture, then top with fish, avocado and some chilli if you like things hot. To finish, drizzle with some mayo and a squeeze of lime.
What you need to make the best crispy fish tacos
There are really two essential factors to make fish tacos that everyone will love – well-seasoned fish and a salad to compliment the punchy Mexican flavours. If you have time up your sleeve and want to make your own crumbed fish, check out our crumbed fish recipe. It’s full of flavour, thanks to the parmesan, basil and lemon crumb, and is great for recipes like crispy fish tacos or on burgers. You could also try your hand at making a hearty Mexican-style salad to serve with the fish tacos.Try our Mexican-style sweet potato salad recipe.
Love this recipe?
Love the sound of our crispy fish taco recipe and can’t get enough of Mexican-inspired dinners? Give these fast beef tacos a try for any night of the week. For a super-tasty meat-free version, whip up these quick vegetarian tacos. You can also use Coles crumbed whiting fillets to make these crispy fish nachos, which are perfect for sharing.
