Julie Goodwin’s fish tacos

Julie Goodwin's fresh and delicious fish tacos are quick and easy, and make the perfect summer meal.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


  • 1 cup (300g) mayonnaise
  • 1/2 cup (125ml) buttermilk
  • finely grated rind and juice 1 lemon
  • 1/4 small green cabbage, shredded finely
  • 1/4 small red cabbage, shredded finely
  • 1 medium (120g) carrot, cut into matchsticks
  • 1/4 white onion, finely chopped
  • 2 tablespoon chopped dill
Julie Goodwin’s fish tacos
  • 1 1/2 teaspoon sea salt flakes
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon garlic powder
  • 1 tablespoon plain flour
  • 600 gram white boneless skinless fish, cut into 2cm wide strips
  • 2 tablespoon olive oil
  • 8 soft flour tortillas, warmed
  • lime wedges and chilli sauce to serve


Julie Goodwin’s fish tacos
  • 1
    Make coleslaw: Whisk together the mayonnaise, buttermilk, rind and juice, season to taste. Toss cabbage, carrot, onion, dill and dressing together in a bowl.
  • 2
    Preheat barbeque flat plate over high heat. Combine salt, pepper, chilli and garlic powder in a small bowl. Scatter over fish, toss to combine. Scatter over flour and gently toss to coat (the spices stick much better if added to fish first, before flour). Add oil to hotplate, cook fish until lightly golden on all sides.
  • 3
    To serve place coleslaw on warm tortillas, top with fish, a squeeze of lime and chilli sauce, if desired.


Not suitable to freeze or microwave.

More From Women's Weekly Food