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Lyndey Milan's fish tacos

Preparation time
15 minutes
Cooking time
5 minutes


  • 400g thick, even, white fish fillet e.g. kingfish, barramundi, mulloway or ling
  • 1 tbsp (20ml) olive oil
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 8 mini soft corn or wheat tortillas
  • 80g (1 cup) shredded wombok or green cabbage
  • ¹/³ cup (80ml) Kewpie Mayonnaise

Tomato and avocado salsa

  • 200g cherry or grape tomatoes
  • 1 small red chilli (or 1 jalapeno) deseeded, finely chopped (optional)
  • 1 small clove garlic, finely chopped
  • ¼ cup coarsely chopped coriander
  • 1 large or 2 small avocados, coarsely chopped
  • 2 tbsp (40ml) lime juice
  • 3 green onions (shallots), thinly sliced


  1. For tomato salsa, char tomatoes on a hot griddle or barbecue plate until they collapse. If using jalapeno chilli, cook in the same pan. Remove to a bowl and add garlic. Cool. Chop jalapeno if using. Press tomatoes with a fork and discard any juices. Combine with remaining ingredients and season to taste.
  2. Cut fish into 8 fingers across the width of the fish. Combine olive oil, cumin, salt and pepper and toss the fish through this until well coated. Cook on the barbecue or char-grill or fry in a pan over high heat for about 2–3 minutes on each side, until just cooked.
  3. Meanwhile, quickly toast tortillas on the barbecue, char-grill, in a pan or oven, turning once, until warmed slightly (1–2 minutes). Combine cabbage and mayonnaise. Top tortillas with cabbage, fish and salsa, wrap up and eat immediately.

Lyndey’s note: Kewpie Mayonnaise is available in Asian stores and many supermarkets.

Preparation Time
15 minutes
Cooking Time
5 minutes
Two Blues Sauvignon Blanc 2014
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