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Soft Shell Fish Tacos

Easy baked fish taco dish with lime and pickled red onion for a tangy kick.

Time 45 mins
Skill Level Easy

Ingredients List

Serves 5
  • 2 fillets seabass
  • 0.5 half avocado
  • 5 tacos
  • small bunch fresh coriander
  • 1 lime
  • hot sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 tsp honey
  • 1 clove garlic
  • 1/2 cup white wine vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 red onion
  • 1/2 cup boiling water


  1. Slice the red onion 

  2. Pickle the red onion: Combine equal parts hot water and vinegar with a teaspoon of salt and sugar. Add the sliced red onion and vinegar mix to a sterilized jar. Put aside for at least 1 hour.* 

  3. Pre-heat the oven to 190C. Marinade fish in cumin, chili powder, garlic, honey and lime. 

  4. Put into the oven on parchment paper and a tray for 7 mins or until the fish flakes when you test it. You could also BBQ to get a nice crispy fish. 

  5. Chop avocado into wedges and tear coriander. 

  6. Quickly warm the tacos in the microwave/ oven or a pan.  

  7. Construct tacos – with fish, then avocado, pickled onion and coriander on top. 

  8. Squeeze a wedge of lime over the tacos & add hot sauce if desired.

Inspired by El Pastor in London. Serve with rice or salad. You could also add some other ingredients to your tacos. 


*Make pickled onion the day before for optimum taste.