Hunger Management

Make It Yourself: Fish Tacos


The juice and zest of the lime are both used in the recipe.

1 large seedless lime 

200ml sour cream

350g skinned fresh pineapple

2 large red chillies

4-5 sprigs fresh coriander

honey or agave nectar to taste (optional)

150g green cabbage

150g purple cabbage

100g panko crumbs

Panko crumbs give the fish a crisp bite. 

500g black cod or firm white fish

1/2 tsp sea salt

1/4 tsp freshly cracked black pepper

1/2 tsp smoked paprika 

100g plain flour

1 egg

8 flour tortillas



1. Zest the lime into a small bowl. Cut the lime in half. Squeeze the juice out of one half into the bowl, add the sour cream and stir to combine. Refrigerate until serving. Set aside the other lime half.

2. Dice the pineapple into 0.5cm cubes, transfer into a medium bowl. Cut the chillies lengthwise in half and slice crosswise into thin strips. Add to the pineapple. Slice off and discard the coriander roots, and chop the leaves and stems finely. Add to the pineapple. Squeeze the juice of the remaining half a lime into the pineapple mixture, toss to mix everything well. Add honey or agave nectar to taste, if you like.

3. Finely slice the green and purple cabbage, transfer into a bowl, mix and set aside.

4. Preheat oven to 180 deg C.

5. Place the panko crumbs into a large frying pan set over medium-low heat. Toast the crumbs slowly, using a spoon to move them around. Be careful not to burn the panko. You want to get them golden brown. When done, pour into a plate and set aside to cool (right).

6. Wash the fish under running water and pat dry with paper towels. Check for pinbones and remove them. Divide the fish into eight equal strips.

7. Rub the salt, pepper and smoked paprika onto the fish.

8. Weigh out the flour into a shallow bowl. Beat the egg in another shallow bowl. Line a baking tray with foil, shiny side up, and place a metal rack, such as those for cooling cakes, on the tray.

9. Coat a piece of fish with a thin layer of plain flour, dip it into the egg and then cover it with the toasted panko crumbs. Place on the metal rack. Repeat with the other seven pieces of fish.

10. Cook in the oven for between 10 and 18 minutes. The time it takes will depend on how thick the fish is. Wrap the tortillas in foil and place them on an oven shelf below the fish while it cooks.11. To check if the fish is done, make a vertical cut in one of the pieces and if the inside is opaque, it is cooked through.

12. Assemble the tacos: Spread a dollop of sour cream on a tortilla, sprinkle with the cabbage, top with a piece of fish. Spoon the pineapple salsa over the fish, fold the tortilla over and eat.

Serves eight as a snack, four as a meal.