If you have ever done some time in California around San Diego, you’ll know that fish tacos are a big thing and you can get them everywhere.Supposedly they originally came from Baja Mexico so the source at SBS recipes say.

What you want to do is always get the freshest and best ingredients you can, and if you can afford it, go organic!


Most fish tacos are done with corn or flour tortillas, now while this is ok every once and a while, I wouldn’t want to be using them as a staple. There are other options like mountain flat breads, gluten free and many more. You could even for go the wrap.

If you go the tortillas, they are only small so for 4 people you’d need 10. As there were only two of us so we went with a piece of flat mountain bread each.

For the fish marinade

For the Bajar sauce


Place the fish fillets in a large, shallow dish and brush with olive oil. Pour over lime juice, a sprinkle of salt, chopped coriander and half the cayenne pepper. Allow the marinade to infuse the fish for 30 minutes – 2 hours in the fridge.

In the meantime, toss the cabbage salad ingredients together – shredded cabbage with red onion and coriander.

For the salsa
Mix the chopped tomato, onion, chilli, garlic and coriander together in bowl. Drizzle with olive oil and lime juice. Add pinch of cumin and some sea salt and stir through. Set aside.

For the bajar sauce
In a small bowl, mix together – sour cream, yoghurt, chilli powder, lime juice and salt.

Preheat a grill or barbeque to medium-low.

On a very clean grate brush the grill with oil and place the fish seasoning side down to cook. Sprinkle the rest of the chilli on the top side of the fish and cook for about 2-3 minutes per side or until the fish is cooked through.

Remove the fish to a clean platter, allow it to rest 10 minutes and then slice into thick strips.

Heat the tortillas by placing them on the barbeque grill for about a minute each side.

To serve
For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with the Bajar sauce, and add a handful of salsa and cabbage salad. (I mixed the Bajar sauce through the cabbage salad first).

Make a small fold along the bottom edge of the tortilla and close from both sides, creating a little parcel that won’t drip out the bottom.