Mexican Fish Tacos w ALL the sides (salsa & coleslaw)

Should I say Arriba… is that too much?? Nahhhh… ARRIBA, ARRIBA, ITS TACO TIME!

Grab some soft shell tacos, I couldn’t find any so I used the bigger ones normally reserved for burritos then chopped them in half and made some cool fish- taco- cones instead! YUM! This feast should feed around 6 people with leftovers.


  • 1 kg line caught sustainable white fish (I recommend talipia)

VEGETARIANS, I havent forgotten you, if you’re making this recipe then substitute the fish for mushrooms, I did some on the side for a non fish eater friend of mine and they were truly delicious! You’ll need around 1 portabello mushroom for every person up to 6-8 people for the amount of spice rub below. 🙂

For the spice rub:

  • 1/2 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp salt
  • juice of 1 lime


Preheat the oven to 180 degrees

Line a baking tray with parchment paper (enough so that you can tie the top and sides closed)

Rub all the dry spices into the fish

Squeeze the lime juice over all the fish and leave the limes in the bag

Pick up the long sides of the parchment and fold over each other at the top twisting closed, fold the ends in close to the middle to close the ends and put in the oven

Bake for 20 minutes then gentle pull apart with a fork…

If you’re making the mushrooms then in a pan put only a tablespoon of oil, then the mushrooms, stir for 3 minutes then add the spices until the mushrooms are cooked.


For the Salsa:

  • 6 cherry tomatoes – chopped
  • 1/2 green pepper – chopped (capsicum)
  • 1 tbsp jalepenos – chopped
  • 1/2 tsp dried chilli
  • 2 tbsp chopped coriander
  • 1 tsp sliced shallots
  • 1/2 firm avocado – diced
  • juice of half a lime
  • 1 tsp tomato paste


For the Coleslaw: (with a food processor)

  • 1/2 small red cabbage finely sliced in a food processor
  • 1-2 large carrot julienned or grated
  • 4 sliced shallots
  • 4 large sliced dill pickles – sliced (hot chilli dill pickles if you can get them
  • For the Dressing:
  • 1 cup of yogurt
  • juice of 1 1/2 limes
  • 1 tsp sugar
  • 1 tsp pepper
  • 2 tbsp mayonnaise




We hope you enjoy this recipe and if you want to see what we really look like check us out on YouTube (and SHARE SHARE SHARE) you can see footage of us and watch us turn this blog into a tv series in Italy this July 2014 by following us on Facebook (farm2face), twitter (farmtoface1) and Instagram (farmtoface) you can see all the behind the scenes stuff soon too! 🙂

Hugs & Nonsense



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