Fish Tacos

The Sated Coeliac - Gluten Free RecipesI’m not big on fish, and haven’t enjoyed eating it all but realising that this limits not only my diet, but that of my children, who do like it, I decided to try some recipes and be brave. This was the first one, and it went down a storm, with everyone in the family, including me!



Fish Tacos
Serves 4
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Cook Time
20 min
Cook Time
20 min
  1. 2 haddock fillets
  2. 1 large onion, finely chopped
  3. 2 garlic cloves, finely chopped or crushed
  4. 1 green chilli, finely chopped
  5. 1 large courgette, finely chopped
  6. 1 red pepper, chopped
  7. 6 mushrooms, chopped
  8. 1 tin sweetcorn
  9. 1 tin chopped tomatoes
  10. 2 tsp Tex-Mex seasoning
  11. 1 tsp ground coriander
  12. 1 tsp paprika
  13. salt and pepper
  14. olive oil
  1. Preheat the oven to 180c.
  2. Lightly grease an oven dish and place the haddock fillets in it. Drizzle over a small amount of olive oil and rub it lightly into the fish.
  3. Sprinkle salt, pepper and the ground coriander over the fish and roast in the oven for approx. 20 mins.
  4. Meanwhile, add 2 tsp olive olive to a heavy based frying pan and put on a medium heat. Add the onion and cook for 2 mins. Season with salt and pepper and then add the garlic and chilli. Stir well and cook for 2 mins.
  5. Add the courgette, pepper and mushroom to the pan and cook for another 4 mins.
  6. Drain the sweetcorn and add to the pan. Drain most of the liquid from the tomatoes and add them to the pan. Stir well.
  7. Add the TexMex seasoning and the paprika and stir well.
  8. When the fish is cooked, remove from the oven and carefully flake the fillets. Add to the vegetable mix and stir in.
  9. Serve on warmed corn taco shells.
  1. You can change the vegetables in this to suit what you like, or what you have available. Similarly, you could use any white fish for this dish.
Adapted from
Adapted from
This is Mahala

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