Dinner: Fish Taco Bowls With 3 Salsas

I love Mexican food and it’s a fun way to feed a crowd. To make the salsas, combine all of the ingredients in a bowl and mix well. Although, you may prefer to add the chilli as you go to suit your tastes and tolerance!


8 flour tortillas

600g white fish fillets

Coconut oil spray

Flour (for dusting)

Ghee or coconut oil (for frying)

1/2 iceberg lettuce, finely chopped


2 ripe avocados

1/2 red onion, finely diced

1/2 red chilli, deseeded, pith removed, finely sliced

1/2 cup coriander leaves, finely chopped

Juice of 1/2 lime

Juice of 1/2 lemon


4 fresh tomatoes, diced

1/2 cup coriander leaves, finely chopped

1 red chilli, deseeded and pith removed, finely sliced


1 ripe mango, diced

1/2 red chilli, deseeded and pith removed, finely sliced

Juice of 1 lime

train like sally fitzgibbons


  1. To shape the tortilla bowls, preheat your oven to 180C. Wrap four of the tortillas in foil and place on oven tray for 10 minutes to warm them up.
  2. Remove tortilla from foil and spray lightly with coconut oil. Place them between the holes of an upside-down muffin tray, lightly pressing them down in the centre to form the base of the bowl. Repeat with three remaining tortillas. Bake for 10 minutes or until golden. Remove from oven, allow to cool, and repeat with the other four tortillas.
  3. To fry the fish, coat both sides of the fillets with flour. Heat 2 tbsp of ghee or coconut oil in a pan and cook 2 fillets at a time on medium-high heat, 2 minutes per side. The fillet will fall apart when cooked.
  4. Serve fish in the tortilla cups with chopped lettuce and salsas. Serves 4