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Smokey Chipotle Fish Tacos

Smokey Chipotle Fish Tacos

Brought to you by: Bart
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A fresh, lighter version of the classic taco- these smokey chipotle fish tacos taste delicious but don’t leave you feeling over indulged. Enjoy with a  pilsner or an American IPA.
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  • ¼ white cabbage
  • 6 radish
  • 2 tsp oil, plus an extra 2 tbsp for the guacamole
  • 1 tsp red wine vinegar
  • 400g white fish, such as cod or haddock (cubed)
  • 1 pack Chipotle rub
  • 1 lime, plus another half a lime for the guacamole
  • 1 large avocado
  • 1 tsp Bart Coriander Leaf
  • ½ tsp Bart Chilli Flakes
  • ¼ tsp Bart rock salt
  • 8 small flour tortillas, warmed (to serve)


Step 1

Put the cubed fish into the marinade bag and sprinkle over the Chipotle rub and grate in the lime zest. Seal the bag and give it a good shake to completely coat the fish. Set aside.

Step 2

For the slaw finely slice the cabbage and radish and toss with the oil and vinegar. Season and set aside.

Step 3

Heat the oil in a frying pan and cook the fish for 2-3 minutes on each side, turning gently so it doesn’t break up. It should be opaque and starting to flake.

Step 4

While the fish is cooking, chop the avocado and put into a bowl, squeeze over the juice of ½ a lime and toss with the coriander, chilli and salt.

Step 5

Once the fish is cooked add a squeeze of lime and give a final toss in the pan. Serve with warm flour tortilla.

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