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Mini fish tacos

Mini fish tacos


Forget fish finger sandwiches, these tasty tacos are great for sharing

  • Feeds 8 Feeds 8
  • Ready in 25 minutes

Each serving contains

  • Energy
    1968kj 471kcal
  • Fat
    High 36%
  • Saturates
    Low 19%
  • Sugar
    Low 36%
  • Salt
    Low 36%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • 200g Co-op plain flour
  • 11/2 tsp baking powder
  • 300ml sparkling water
  • 300ml vegetable oil, for frying
  • 2 x 240g packs Co-op cod fillets {or any white, chunky fish), cut into 16 strips
  • 200g Co-op frozen peas, cooked
  • 1 avocado, peeled, destoned and cut into small dice
  • 100g radishes, chopped
  • Juice of 2 limes, zest of 1
  • Handful fresh coriander, chopped
  • 8 mini tortillas
  • 1/2 Co-op British white cabbage, finely shredded
  • 75ml Co-op 0% fat Greek style natural yogurt


  1. Sift the flour into a bowl with the baking powder
  2. Season well, then slowly add the sparkling water, whisking continuously until smooth
  3. Heat the oil in a large pan and add a little batter; if it sizzles immediately, it's ready
  4. Dip the cod in the batter and cook in the oil for 6-8 mins, in 2 batches, until golden
  5. Drain on kitchen paper, then keep warm
  6. Lightly crush the peas with a fork, then toss with the avocado and radish
  7. Add half the lime juice and season to taste
  8. Add the coriander, reserving some to garnish
  9. Top each tortilla with cabbage and avocado salsa, then 2 fish pieces
  10. Whisk the yogurt and remaining lime juice and drizzle over the fish
  11. Serve garnished with the extra coriander and the lime zest

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