Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Fish Tacos
Crispy or grilled fish in warm tortillas with crunchy slaw and a zingy lime crema — fresh and light.
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15 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 500g white fish fillets
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp oil
- 8 small tortillas
- For the slaw: 2 cups shredded cabbage, 1 carrot, juice of 1 lime
- For the crema: 4 tbsp soured cream, 1 tbsp lime juice, pinch of salt
- Coriander and lime to serve
Instructions
- Season the fish with cumin, paprika and salt.
- Pan-fry in oil for 3-4 minutes a side until cooked and flaky.
- Mix the slaw and the lime crema separately.
- Warm the tortillas.
- Flake the fish into the tortillas, top with slaw, crema and coriander.
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Tara’s tips
- Don't overcook the fish — pull it off as soon as it flakes.
- The slaw and crema balance the warm fish beautifully.
Serving suggestions
- Squeeze of lime is essential.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Battered fish?
Yes — a light beer batter makes a crispier taco.
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