Chicken Stock Recipes

Best Fish Tacos Ever

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styled and photographed by foraged photography. for urban forage

This is my most requested dish and something we have started having at birthdays and special family dinners because it is everyone’s favourite.  So easy, so tasty and full of the best produce summer offers up. Make sure you use good, fresh fish as that is key. The last time I cooked this I used Red Emperor and it was amazing! Although there are a lot of components, absolutely everything can be prepared ahead of time, even the day before. There is not much to do but cook the fish just before serving, making it the perfect meal for easy summer entertaining.


  • 2 Tbspn oil
  • Juice of 1 lime
  • 1 clove garlic, finely minced
  • 1 tsp cumin
  • ½ tsp paprika
  • ¼ tsp cayenne (or to taste)
  • 1 tsp Urban Forager Vegetable Stock Concentrate
  • 500g firm fleshed, white fish like cod, cut into taco sized strips
  • Panko bread crumbs
  • Oil for shallow frying


  1. In a glass or ceramic dish, mix the marinade ingredients together
  2. Add fish and mix through until coated
  3. Marinate for a minimum of 2 hours or overnight in the refrigerator
  4. Prepare taco dressing, cabbage and pico de gallo in the mean time
  5. Once marinated for a sufficient amount of time, bring fish to room temperature if refrigerated
  6. Coat pieces with panko
  7. Shallow fry on medium-high heat until just cooked through

To Serve


To create a vegan option use vegan mayonnaise and yoghurt in the dressing and substitute tinned young jackfruit for fish.

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styled and photographed by foraged photography. for urban forage

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