These fish tacos with zesty blackberry chilli lime salsa and red cabbage slaw are fresh, delicious and come together so quickly! Add the incredible salsa fresca for more flavour.
I will never forget the first time I had a fish taco from a small taco stand on the West Coast of Canada. It might sound like a strange place to find authentic tacos but it’s so famous and well loved by the locals.
Inspired by incredible flavours, I decided to take a stab at the the beloved taco recipe using fish! I will admit that the flavour combination might be a bit unorthodox. Fish and spicy blackberry lime salsa are an unusual choice but trust me. They really work great together.
First of all, these tacos are filled with seasoned white fish. I used cod but any white fish such as basa or tilapia will work. The fish is also topped with the blackberry chilli lime salsa and red cabbage slaw, wrapped in a corn tortilla.
Secondly, as I mentioned, my special twist is the chilli lime blackberry salsa, using wild berries picked by my family the day before. The slightly tart salsa brings the rest alive, finishing the whole package off with a wonderful twist.
Using store bought blackberries will also work. They will bring a sweeter taste to this unusual salsa.
Finally, we finish off with a crunchy and lively red cabbage slaw. It adds a wonderful texture to our fish tacos.
Why This Recipe Works
The combination of fish and blackberry chilli lime salsa really allows the taste the delicate fish shine. The red cabbage slaw adds a bit of crunch and acidity from the vinegar.
And of course, I have to mention the special sauce, which makes the whole thing taste even better. Creamy, zingy and all around delicious.
A winning combination of sour cream, hot chilli sauce of your choice but our favourite is Cholula and a squeeze of lime juice with some salt.
Julia’s Top Tip
Don’t overload these tacos with the blackberry salsa or you will risk overpowering the delicate fish. They are meant to complement each other, not to compete.
You can serve these for lunch, dinner or even an elegant starter.
Topping Suggestions for Fish Tacos
What I absolutely adore about this meal is that flavour combinations are endless. Here are some of our favourite things to add to your tacos.
- Black Bean and Corn Salsa
- 5 Minute Blender Salsa
- Sliced Radishes
- Sliced Avocados
- Chimichurri Sauce
For the Fish
- 500 g fresh white fish such as cod, basa or tilapia
- 1 lime juice only
- 2 tbsp oil
- 1 tsp smoked paprika minced
- 5 coriander/cilantro sprigs chopped
For the Blackberry Chilli Lime Salsa
- 100 g blackberries
- ½ lime juice only
- a pinch of salt
- ½ green chilli minced
- 3 sprigs cilantro
For the Red Cabbage Slaw
- ¼ head red cabbage sliced
- ½ lime juice only
- 1 tsp white wine vinegar
- 3-4 sprigs cilantro/coriander
- ½ tsp salt
For the Special Sauce
- 4 tbsp sour cream
- 1 tsp hot sauce such as Cholula or your favourite
- 1 tbsp fresh lime juice
- salt to taste
- a tiny pinch of sugar
- 8 corn tortillas
- In a small bowl mix together lime juice, oil, smoked paprika, coriander/cilantro and pour over fresh cod, let it marinade for 15 minutes.
- Slice the red cabbage very thinly, if you have a mandoline, use it, then toss the sliced red cabbage with lime juice, white wine vinegar, cilantro and salt. It will immediately start to change colour from purple to pink. Set aside.
- Prepare the salsa but gently combining blackberries, green chillies, lime juice, cilantro and salt. Set aside.
- Preheat the oven to 400F/200C, place the cod in a shallow baking pan and cook for 15 minutes until the fish flakes easily with a fork.
- Assemble the tacos by filling them with bits of fish, red cabbage slaw, blackberry chilli lime salsa and the special sauce.