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Fish Tacos with Blackberry Chilli Lime Salsa

Fish tacos with blackberry chilli lime salsa and red cabbage slaw.
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Course: Main
Cuisine: TexMex
Keyword: fish tacos
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 319kcal


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.


Calories: 319kcal | Carbohydrates: 34g | Protein: 27g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 417mg | Potassium: 841mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1140IU | Vitamin C: 48mg | Calcium: 107mg | Iron: 2mg