Chef's Recipes

Grilled fish tacos

Australian Gourmet Traveller recipe for grilled fish tacos from Aquacaf restaurant in Goolwa, SA.

By Jordan Theodoros
  • Serves 4
  • 15 mins preparation
  • 12 mins cooking
Grilled fish tacos
Grilled fish tacos

“These are huge in the States; I’d like to see them take off here in Australia. They’re a simple and, for the most part, pretty healthy fast food.”


  • 400 gm fresh skinless white-fleshed fish fillets, such as flathead, barramundi or mulloway, cut into large cubes
  • 1 tbsp olive oil
  • 1 lemon, juice only
  • 8 soft corn or wheat tortillas
  • 80 gm (1 cup) shredded red cabbage
  • 150 gm (½ cup) Japanese mayonnaise (see note)
Tomato salsa
  • 3 ripe tomatoes, diced
  • 2 tbsp coarsely chopped coriander
  • 2 tbsp lime juice
  • 1 small red chilli, finely chopped (optional)
  • 2 tsp olive oil
  • 2 avocado, coarsely chopped
  • 60 ml (¼ cup) lime juice
  • 3 spring onions, thinly sliced
  • 2 tbsp coarsely chopped coriander


  • 1
    For tomato salsa, combine ingredients in a bowl, season to taste and set aside.
  • 2
    For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.
  • 3
    Meanwhile, fire up the barbecue or a char-grill pan over high heat. Season fish to taste, drizzle with olive oil and a little lemon juice, then grill, turning once, until just cooked (8-10 minutes).
  • 4
    Meanwhile, quickly toast tortillas on the barbecue, turning once, until warmed slightly (1-2 minutes). Top with grilled fish, red cabbage, guacamole, a squeeze of mayo and tomato salsa to finish, then wrap them up and eat them straight away.


Japanese mayonnaise is sweeter than other mayonnaise; it’s available from Japanese grocers. If unavailable, substitute whole-egg mayonnaise.
This recipe is from the February 2010 issue of

  • Author: Jordan Theodoros