Fish Tacos - Business Media MAGS

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Fish Tacos

Reel in the best fish tacos.

Fish tacos with one-minute lime mayonnaise and pink grapefruit.

Serves: 6

Easy Preparation: 30 minutes

Cooking: 10 minutes


one-minute lime mayonnaise

pinch of sea salt

½ lemon juiced

8 garlic cloves, roasted

1 large free-range egg

2 cups and 3 tablespoons (T) canola oil

1 to 2 limes, zested and juiced

6 wraps

2 x 450g hake fillets, cut into small squares

2 T olive oil

1 T butter

sea salt and freshly ground black pepper, to taste

2 fresh coriander teaspoons (t)

6 small cucumbers, sliced

2 grapefruit, segmented

4 fresh green chillies, sliced

2 spring onions, sliced

Wine: Woolworths Danie de Wet Limestone Hill Chardonnay 2017


one-minute lime mayonnaise

To make the mayonnaise, place the salt, lemon juice, garlic, egg (take care not to break the yolk) and canola oil into the jug of a stick blender. Lower the stick blender into the jug, making sure the basket of the blender is directly over the yolk and start blending. Once ribbons start to appear, pull the blender up to emulsify the remaining mayonnaise. Fold in the lime zest and juice to taste. Set aside.


fish tacos

To make the fish tacos, heat the canola oil in a saucepan. Cut two circles out of each wrap, then fry on both sides until golden and crisp. Drain on kitchen paper. Heat the olive oil and butter in a non-stick pan and gently fry the fish for 1 to 2 minutes on each side, or until tender but cooked through. Season to taste.

Final touches

Spoon 1t lime mayonnaise onto each taco, top with coriander, cucumber, fish, a segment of grapefruit, green chilli, spring onion and black salt.


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