Fish tacos

by Dhruv Baker

A quick and tasty recipe inspired by central America

For me, a corn tortilla heating on a skillet or a flame is one of the single most evocative smells. Even to this day, it transports me back to Mexico instantly and I’m still surprised every time it happens.

Seafood dishes always make me think of holidays in Acapulco and Veracruz and more recently, of trips to the Yucatan and the pacific coast. I think that as an island we have some of the very best seafood on earth here in the UK, and while the varieties may vary from those found in Mexico, they work wonderfully well with the Mexican recipes.



500g firm white fish
A splash of vegetable oil
3 tsp ancho chilli powder
1 lime
1 bunch of fresh coriander, chopped

For the salsa:
150g ripe tomatoes, deseeded and diced
2 green chillies, finely chopped
1 red onion, finely diced
1 tbsp capers
A splash of olive oil
A splash of red wine vinegar
Dried oregano, to season
Juice of 1 lime
Corn tortillas
½ iceberg lettuce, shredded


Rub the fish with the veg oil, chilli powder, salt and pepper.

Heat a frying pan on a medium heat and cook the fish for 5-7 mins, turning over two thirds of the way through, until cooked. Set aside to rest for 2 mins.

Once rested, squeeze over the lime juice and a splash of olive oil and scatter over some of the chopped coriander.

To make the salsa, griddle the tomatoes and chillies on a high heat until they start to blacken and char. Add red onion and mix together with the capers, a splash of olive oil, a little vinegar, some oregano, lime juice and the remaining coriander. Taste and tweak the flavours as you wish.

Serve the fish in the tortillas with the salsa and shredded iceberg lettuce.

Recipe: Dhruv Baker