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Fish Tacos

30 minutes

Makes 8 Tacos


My family’s diet is mostly plant-based, but we enjoy eating fish every now and then. Fish is so good for you. We don’t eat it often because we don’t support industrial fishing methods, but if I had a fishing rod and knew how to catch my own fish, I would be cooking fish every other day! Learning how to fish from the beach is in my new year's resolution list for this year_

I love tacos because they are fresh, you can customise and make them your own (like adding fish), and they are great for our kids because they don’t share the same tastes. So we put a variety of fresh ingredients on the table, and they can make their taco to their liking–smiles all round ;)


  • 8 soft corn tortillas (GF and preservative-free)

  • Aluminium foil

  • 1 raw beetroot

  • 2 cucumbers

  • 400 g of fresh fish of your choice

  • 20 g unsalted organic butter

  • A hand full of fresh cilantro/coriander

  • 2 limes

  • Sea salt


Turn the oven to 170 C (340 F) to warm up the tortillas. Cut a piece of aluminium foil big enough to wrap the corn tortillas fully. Place them in the oven and warm-up for 15 minutes.

Next, wash and peel the beetroot. Shred it finely and place it in a serving bowl. Wash, peel and slice the cucumbers, and put in another serving bowl. Note: my kids like these vegetables, but feel free to swap them or add other options if you don't.

In a non-stick pan, place the butter and melt on medium heat. Place the fish pieces and cook without a lid until the fish is grilled or golden. This should only take less than 10 minutes. Then, flip the fish pieces and cook for another 5 minutes. Remove the pan from the heat and place the fish pieces on a serving plate.

Chop the coriander and place it in a small serving bowl. Set the table with all the ingredients in bowls and plates and make your tacos :) Dress with lime and sea salt.

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