fish tacos with

creamy coriander yoghurt sauce

  • 1 cup (280g) natural Greek-style (thick) yoghurt 
  • 2 tablespoons smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 cloves garlic, crushed
  • sea salt and cracked black pepper
  • 600g firm white fish fillets (such as blue-eye cod), skin removed, cut into 2cm strips
  • 12 small corn tortillas
  • 1 tablespoon extra virgin olive oil
  • sliced iceberg lettuce and lime wedges, to serve

quick pickles


  • ¼ cup (60ml) apple cider vinegar
  • 1 teaspoon honey
  • 2 jalapeño chillies, thinly sliced
  • 2 Lebanese cucumbers, sliced into ribbons

coriander yoghurt

  • 1 cup (280g) natural Greek-style (thick) yoghurt 
  • 1 cup coriander (cilantro) leaves, finely chopped, plus extra to serve
  1. Place the yoghurt, paprika, cumin, oregano, garlic, salt and pepper in a large bowl and mix well to combine. Add the fish and toss to coat. Set aside. 
  2. To make the quick pickles, place the vinegar, honey and salt in a bowl and whisk to combine. Add the jalapeño and cucumber and gently mix to combine. Set aside.
  3. To make the yoghurt sauce, place the yoghurt, coriander and salt into a bowl and mix to combine.
  4. Heat a large, non-stick frying pan over high heat and cook the tortillas for 30 seconds on each side or until just warmed through. Set aside and keep warm. 
  5. Reduce heat to medium, add the oil and cook the fish, in batches, for 1–2 minutes each side or until charred and cooked through. Divide the coriander yoghurt, lettuce, fish and pickles among the tortillas and serve with the extra coriander and lime wedges.  Serves 4

Photography: Chris Court 

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