Peppered fish tacos

  • 15 mins cooking
  • Serves 4
  • Print


Peppered fish tacos
  • 600 gram flathead fillets
  • 2 teaspoon cayenne pepper
  • 2 tablespoon vegetable oil
  • 1/2 cup (120g) sour cream
  • 1 teaspoon finely grated lime rind
  • 1 tablespoon lime juice
  • 2 red radishes (70g)
  • 12 x 15cm corn tortillas
  • 1 cup loosely packed fresh coriander leaves (cilantro)
  • 2 tablespoon drained pickled jalapeños


Peppered fish tacos
  • 1
    Heat oiled large frying pan over medium heat. Combine fish with rind, cayenne pepper and oil in large bowl; season. Cook fish, turning, about 5 minutes or until cooked.
  • 2
    Meanwhile, combine sour cream and juice in small bowl, season to taste. Trim radishes; halve, then slice thinly.
  • 3
    Microwave tortillas according to directions on packet.
  • 4
    Serve tortillas topped with fish, sour cream mixture, radish, coriander and jalapeños; accompany with lemon wedges, if you like.


Guests can assemble their own tacos at the table.

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