Grilled Spiced Fish Tacos

Build your barbecue repertoire with these light and lush fresh fish tacos
By Melissa Suriano
Photography Andre Martin • Styling Stephanie Souvlis • Food preparation Melissa Suriano
Grilled Spiced Fish Tacos

Grilled Spiced Fish Tacos

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  • 2 tsp 2 chilli powder

  • 1 tsp 1 ground cumin

  • 1 tsp 1 ground coriander

  • ½ tsp ½ smoked paprika

  • 1 tsp 1 garlic powder

  • 1 tsp 1 salt

  • 1 tsp 1 pepper

  • 1 kg 1 firm boneless white fish fillets, cut into 5-7cm pieces

  • Oil, for brushing

  • 8 8 flour tortillas

  • Chipotle mayonnaise, to serve

  • Slaw Salad
  • 240 g 240 packet dry coleslaw mix

  • 1 cup 1 Greek-style yoghurt

  • ½ tsp ½ ground cumin

  • Juice of ½ lime

  • ¼ tsp ¼ pepper

  • ½ tsp ½ salt

  • 3 3 green shallots, finely sliced

  • 2 cloves 2 garlic, crushed

  • ½ ½ bunch fresh coriander leaves


  • Combine all spices in a large bowl with salt and pepper. Add fish and toss well to coat.
  • Thread 3 pieces of fish at a time onto bamboo skewers. Set aside.
  • Heat barbecue grill plate to medium heat and brush with oil.
  • For the slaw salad, place coleslaw mix in a large bowl and add the rest of the ingredients, except for coriander, and stir well. Cover and set aside.
  • Grill fish skewers for 2-3 minutes on each side until fish is cooked through.
  • Stir coriander through slaw mix. Serve fish and slaw salad with tortillas and chipotle mayonnaise.

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Cook's tip...

You can add additional toppings such as avocado and extra coriander.

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