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American Recipes
American Fish Tacos

American Fish Tacos

with Tomato Salsa & Coriander Yoghurt

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We were inspired by the original flavours of the Californian coast with this smokey American spice-coated fish. Top it off with a refreshing coriander yoghurt and a zesty homemade salsa to bring it all together and these tacos will make for an exciting dinner.


Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time20 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


½ unit

red onion

1 unit


1 bunch


1 packet

white fish fillets


1 sachet

All-American Spice Blend

(May be presentGluten)

1 packet

Greek yoghurt


6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 bag

rocket leaves

Not included in your delivery

olive oil

½ tsp

white wine vinegar

2 tsp

plain flour


¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2780 kJ
Fat26 g
of which saturates4.7 g
Carbohydrate60.9 g
of which sugars16.1 g
Protein40.6 g
Sodium1950 mg
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Finely chop the tomato and cucumber. Finely chop the red onion (see ingredients list). TIP: The onion goes in the salsa, but if you're not a fan of raw onion, thinly slice and cook it with the fish instead. Grate the carrot (unpeeled). Finely chop the coriander. Slice the white fish fillets into 2cm strips.


In a medium bowl, combine the tomato, cucumber, onion, carrot and 1/2 the coriander with the white wine vinegar and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine. Set aside.


On a plate, combine the All-American spice blend, plain flour, the salt and a pinch of pepper. Pat the fish strips dry with paper towel, then add to the flour mixture and turn to coat. Transfer to a clean plate. TIP: Patting the fish dry before crumbing helps the spiced flour form an even coating.


Heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the fish strips and cook until golden and cooked through, 2-3 minutes each side. TIP: The fish is cooked through when it turns from translucent to white.


While the fish is cooking, combine the Greek yoghurt and remaining coriander in a small bowl. Season to taste with salt and pepper. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.


Bring everything to the table to serve. Build your tacos by adding some of the rocket leaves and American-spiced fish to the tortillas, then top with some tomato salsa and coriander yoghurt.