Fish Tacos on Weekend AM Virgin Media One

A great healthy and delicious dish! With the clip here and see the recipe below:

Fish Taco with Guacamole and Salsa

These tacos are crunchy, a little spicy and a little zingy! This recipe is also a budget-friendly way of eating healthily! 

Serves 4 


2 fillets of salmon/hake/cod 

1 portion tomato salsa (see below)

1 portion guacamole (see below)

For the taco shells (makes 8):

8 mini wraps. Folded over an oven shelf and baked at 180˚C for 5-10min. Keep an eye on them!

For the spice mix: 

1 teaspoon sea salt

1 teaspoon caster sugar

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon chilli powder

½ teaspoon oregano

½ teaspoon ground black pepper

½ teaspoon paprika

2 tablespoons rapeseed oil
Preheat the oven to 180˚C/fan 160˚C/gas mark 4

Place the wraps on an upside-down muffin tin to create a cup shape and bake for 15 minutes or until crispy.

Combine all the ingredients for the tomato salsa in a bowl (see above)  at least 10 minutes before serving.

Mix together all the ingredients for the spice mix in a bowl.

 Brush an oven proof dish with a little oil and place the fish into the dish. Drizzle the spice mix over, making sure the salmon is well coated. Place in the oven for 15 to 20 mins or until cooked through. 

Flake the fish and place it into the taco cups. Top with the guacamole and the salsa and dig in!

For the Tomato Salsa:

2 Tomatoes, chopped

1 clove of garlic, minced

½ a red onion,

1 tsp sugar

2 tablespoons red wine vinegar

A handful of fresh coriander chopped 

Pinch of Sea Salt 

Combine all the ingredients in a bowl


1 avocado, ripe & chopped roughly

1 garlic clove, minced

Juice of ½ a lime

Small handful of fresh coriander

Red chilli, deseeded & chopped finely. How much is up to you!

A pinch of sea salt flakes

Mash all the ingredients together in a bowl until all are combined. Taste of seasoning and adjust the balance if necessary

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