Fish Tacos with Spicy Salsa

Fish Tacos with Spicy Salsa

Enjoy these tacos made with fish, salsa and flour tortillas – it’s a tasty Mexican supper that’s ready in under an hour!
  • Total Time 25 Minutes
  • Spice Level Mild
  • Servings 6
  • Ingredients 12


  • 675g firm white skinless fish fillet, such as cod or haddock, cut into chunks
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 2 tablespoons lemon juice
  • 12 Old El Paso™ Restaurante Mini Super Soft Flour Tortillas, warmed following pack instructions
  • 1 jar (226g) Old El Paso™ Thick ‘N’ Chunky Salsa
  • 1 small romaine lettuce, shredded
  • To Serve
  • Chopped tomatoes
  • Soured cream


  • Brush the fish fillets with 1 tablespoon of the oil and sprinkle with the cumin, salt and pepper. Set aside.
  • Add the rest of the oil to a large non-stick frying pan and heat over a medium-high heat. Stir in the garlic and cook for 1 minute then add the fish chunks and cook for 5-7 minutes or until the fish flakes easily with a fork. Sprinkle with the lemon juice.
  • Divide the salsa between the warmed tortillas, top with the flaked fish and shredded lettuce and fold or roll up. Serve with diced tomatoes and soured cream on the side.


  • Chose thick pieces of fish fillet and cut into even sized chunks. When cooking, turn occasionally but don’t stir the chunks or they will break up.
  • Instead of the salsa why not try spreading a little guacamole or mashed avocado on the warmed tortillas.