Fish Tacos

Serves 10 people | Cooks In 25 mins


800g Cod Fillet, cut into 80g fingers

60g Chef's Pass Peri Peri Lemon & Herb Marinade

500g Plain Flour

500ml Water

10x Taco Shells

1x Shredded Iceberg Lettuce

2x Wedged Limes

250g Sliced Red Onion

250ml White Wine Vinegar

250g Granulated Sugar

Allergy information

Fish, Gluten, Eggs, Mustard

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  1. Create a batter from the flour, water and lemon & herb marinade.
  2. Place the vinegar and sugar in a pan and bring to the boil. Remove from the heat and set aside to cool.
  3. Add sliced red onion to cooled vinegar and sugar mix and set aside (it should turn pink).
  4. Ensure the fish is washed and dry.
  5. Dredge in flour them dip in batter.
  6. Fry at 180°C for 3-5 minutes until crispy and golden and set aside.
  7. Divide the iceberg, fish, red onion and lemon & herb mayonnaise between the taco shells.
  8. Serve in a sided dish to let the tacos stand up.