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Pickled fish tacos with spicy jalapeño salsa

Tacos are endlessly customisable! All you need are taco shells, salsa, filling and toppings. Why not try these pickled fish tacos for a start?

SERVES 4–6 // COOKING TME 25 min

For the spicy salsa
4 mielies
2 tomatoes, finely chopped
1 red onion, finely sliced
Zest and juice of 1 lime
1 jalapeño, finely chopped
1 tbsp olive oil
For the pickled fish tacos
500 g pickled fish, drained and flaked
8 taco shells, lightly toasted
Handful coriander, chopped
1 cup sour cream
4 limes, wedges

For the spicy salsa
1. Heat a griddle pan over medium and char the mielies until cooked. Remove the kernels from the cob.
2. Combine all the ingredients and season to taste with salt and pepper.
3. Refrigerate until ready to assemble.
For the pickled fish tacos
1. Divide the pickled fish between the taco shells and top each with 2 tbsp salsa and some coriander.
2. Add a dollop of sour cream and serve each with a lime wedge on the side.

Recipe & styling: Leila-Anne Mokotedi
Photography: Peet Mocke //

For a tropical option, make these coconut fish tacos with pineapple salsa.

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