Skip to main content

Brunch for a crowd: Fresh and easy spicy fish tacos

Going ‘out out’ still feels a little strange right now so if you fancy staying ‘in in’, why not throw together these quick fish tacos?
The recipe is easily doubled making it the perfect brunch for a crowd. No slaving over fecky eggs for your ingrate friends, just prep everything in advance and lay it all out on the table then just pop the fish in to bake as the gang is arriving. Easy.
Subscribe to read more…


Serves 4

2 teaspoon cumin
2 tablespoon paprika
2 tablespoon dried thyme
2 teaspoon cayenne pepper
2 teaspoon onion salt
4 cod fillets

1 red chilli, finely diced
1 red onion, finely diced
4 tomatoes finely diced
Juice of 1 lime
10g fresh coriander, chopped
2 avocadoes
1 clove garlic, crushed
8 mini tortillas (see below for easy homemade tortillas)
1 tin black beans, drained
200g tablespoons sour cream
  • Preheat the oven to 200°C. Combine the cumin, the paprika, the dried thyme, the cayenne pepper and the onion salt, then coat the cod fillets with this mix and bake on a lined tray for 12-15 minutes. For the salsa, mix the chilli, red onion and tomatoes in a bowl with the lime juice and stir in the fresh coriander.
  • Mash the avocado with the garlic. Heat a non-stick frying pan over a medium heat and toast the tortillas. Spread each with some avocado and top with the cod, tomato salsa, the black beans and sour cream.
Makes 8 mini tortillas
2 tablespoons of tomato paste
Approx 150ml water
Splash of olive oil
1/2 teaspoon salt
250g flour
  • Whisk the tomato paste and water together and add the oil, then stir into the flour and salt.
  • Bring together to form a smooth dough.
  • Divide into 8 even pieces, flour your surface and rolling pin and then roll each out into wraps.
  • Heat a non-stick frying pan and toast each tortilla for a few minutes either side.