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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Spicy Grilled Fish Tacos

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Fish tacos: so good, so hard to get right. Not any more! This grilled salmon version really is a cinch, and will really zhuzh up your next family dinner.

WATCH THIS RECIPE

SPICY GRILLED FISH TACOS

PREP TIME

15 minutes

COOK TIME

25 minutes

SERVES

4

Ingredients

2 tsp Sichuan peppercorns 

2 tsp cumin seeds 

1 tbsp Korean gochugaru chilli powder* 

1 tsp sea salt 

juice of 1 lime 

2 x 250g skinless salmon fillets 

1 tbsp vegetable oil 

12 mini tortillas 

sliced iceberg lettuce, to serve 

Marion’s Kitchen Coconut Sriracha or your choice of hot sauce, to serve 

sliced red chilli (optional) 

lime wedges, to serve 

 

Herbed onions: 

½ small onion, finely diced 

2 tbsp finely chopped coriander (cilantro) 

2 tbsp finely chopped mint 

 

Lime mayonnaise: 

½ cup Kewpie mayonnaise* 

juice of 1 lime 

Steps

Step 1

Heat the Sichuan peppercorns and cumin seeds in a frying pan over high heat for 2 minutes or until fragrant. Transfer to a mortar and use a pestle to grind to a fine powder. Transfer the ground spices to a large bowl. Add the gochugarusalt and lime juice. Mix until well combined. Add the salmon fillets and rub with the spice mix until well coated. Set aside to marinate while you prepare the remaining ingredients. 

Step 2

For the herbed onions, in a small bowl, mix the onion, coriander and mint. Set aside until ready to serve. 

Step 3

To make the lime mayonnaise combine the ingredients in a small bowl. 

Step 4

Heat a barbecue grill plate, cast iron pan or non-stick frying pan over high heat. Once your plate or pan is hot, wipe it with the oil so that it’s greased but not pooling with oil. Place your salmon fillets into the hot pan. Let them sear for 2 minutes or until the fish comes away easily from the pan and the spices have blackened slightly. Use a spatula and tongs to loosen the salmon and flip it over. Sear for another 2 minutes. Sear the sides of the fillets for a minute or so also. Then turn the heat off and allow the fish to rest in the pan, flipping every so often for another five minutes so that the fillets are cooked through.  

Step 5

In the meantime, toast the tortillas over a flame or in a pan. To serve, top tortillas with lettuce, chunks of salmon and herbed onion. Drizzle over the lime mayonnaise and your choice of hot sauce. Sprinkle over chilli slices, if using and serve. Serve with lime wedges. 

Note Icon

Notes:

– Gochugaru is a type of Korean chilli powder available from Asian grocery stores or search them out online. 

– Kewpie mayonnaise is a brand of Japanese mayonnaise available from most supermarkets or order online. 

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