Recipe: fish tacos with green goddess dressing

This is one of those hybrid recipes: the fish marinade is broadly Cajun, while the dressing feels very LA – all wrapped up in a Mexican taco. Serves 2.


  • For the fish:
    • 2 x 200g fillets of firm white fish (e.g. pangasius)
    • 5 sprigs thyme, leaves picked
    • 2 sprigs oregano, leaves picked
    • 1 clove garlic, peeled
    • 1 tsp smoked paprika
    • half tsp cayenne pepper
    • 1 tbsp olive oil
    • juice of half a lemon
    • salt and pepper
  • For the green goddess dressing
    • 75g watercress
    • 15g tarragon, leaves picked
    • 1 clove of garlic, peeled
    • juice of half a lemon
    • 1 tbsp sherry vinegar
    • 1 tbsp oil
    • 3 heaped tbps mayonnaise
    • 2 anchovies
  • To assemble
    • 4 tortillas (flour or corn)
    • 1 small red onion
    • 1 lime
    • 1 avocado
    • 1 small mango
    • 2 jalapenos (optional)
    • small handful coriander, leaves picked (optional)


  1. Bash up all the ingredients for the fish marinade in a pestle and mortar or small blender. Cut the fish fillets into 2 cm thick slices and rub with the marinade. Leave for a couple of hours or while you do everything else.
  2. Blend the ingredients for the dressing into a smooth sauce and set aside in a bowl.
  3. Finely slice the red onion and lightly pickle in the juice of a lime and a little salt – set aside in a small bowl or ramekin.
  4. Slice up the avocado, mango and jalapenos and set aside on a plate for people to help themselves to when assembling their tacos.
  5. Warm up the tortillas in a dry drying pan, one by one, and keep warm in a tea towel.
  6. Meanwhile, shallow fry the pieces of fish in a little oil – they will only need a minute or two each side.
  7. Assemble your taco by layering the fish, mango, avocado, pickled onion, jalapenos and coriander in a tortilla, drizzle with the dressing and wrap up ready to eat.
  8. Serve with margaritas!


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