Mexican-Inspired Fish Taco Salad

Inspired by Mexican Baja fish tacos, this hacky version made with frozen fish fingers delivers all the same flavours - with minimal effort required

20 minutes prep

20 minutes cook

Serves 3-4

Nell Carter

Ingredients

Fish fingers taco salad:

2 corn on the cob, charred (you can also use tinned corn)

12fish fingers

2 tbsp olive oil

1 tspground cumin

1 tsp smoked paprika

1/2 tsp garlic granules

1/2 tsp chipotle powder

1/2red cabbage, thinly sliced

12radish, thinly sliced

handfulfresh coriander, leaves chopped

3-4spring onions, whites and greens chopped

1 limejuiced

salt, to taste

Avocado crema:

1 avocado

1.5 tbspgreek yoghurt or sour cream

hanfulfresh coriander, leaves and stems

1 green chilli, seeds removed

1garlic clove

2 tbspolive oil

salt, to taste

To garnish (optional):

green salsa, pink pickled onions, jalapeños, fresh coriander

A smoky, zesty twist on a Mexican favourite - spicy fish fingers, charred corn, crunchy slaw and a creamy avocado lime drizzle. It's both nostalgic and elevated, and the perfect summer dinner inspiration.

Method

Start by charring fresh corn on the cob directly over a gas flame or under a hot grill, turning often until the kernels develop those beautiful charred spots. If you’re using tinned corn, drain it well and char it in a hot, dry pan until golden and blistered — it won’t colour as much, but still packs plenty of smoky flavour. Once charred, slice the kernels off the cob.

Heat some olive oil in a pan and bloom chipotle powder, cumin, garlic powder, and a pinch of salt until fragrant. Add frozen fish fingers straight into the spiced oil and cook until golden, crispy, and coated in all that flavour. When they’re mostly cooked, use the flat edge of a spatula to chop the fish fingers into bite-sized chunks — this speeds up cooking and crisps up the edges.

While the fish cooks, toss shredded cabbage with sliced radish, ribbons of carrot and cucumber, lime juice, a drizzle of olive oil, salt, and chopped coriander for a quick, zesty slaw.

For the crema, blend all the ingredients with a splash of water until smooth and drizzle-able.

To serve, pile the slaw into bowls, scatter over the charred corn, top with the spiced fish finger chunks, spoon over the avocado crema, and finish with your favourite garnishes. We also love to serve it with a few crunchy tortilla chips on the side.