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Fish Tacos

Fish lovers, those who are too lazy to fry fish at home, those who do not like to pick up fish bones while eating, and those who want to grab a quick yet healthy lunch, gather around. This practical and nutritious recipe zips up all the aroma for you!

Thanks to Rachel Manzoni for sharing her recipe. We adapted its content to our markets and our taste. You can check out the original recipes on Rachel's Basic Bites.

Fish Tacos by Rachel Manzoni
Courtesy of Rachel A. Manzoni

You can use an air fryer, oven, skillet or wok for this recipe, depending on your preference. We will use an oven to make it lighter.


  • Fillet of Cod (you can use fillet of Haddock, Shrimp, fillet of Salmon instead)

  • Paprika (hot or sweet according to your preference), salt, pepper (you can also use your favorite spice mix)

  • Olive oil

  • Any Tortilla bread to suit your grain and gluten preference

  • Rocket/Arugula microgreens

  • Radish microgreens

  • Coriander microgreens (you can substitute mature coriander, or a trace of dill if you don't like the coriander flavor)

Sauce Ingredients

  • Sour cream (you can use strained yogurt instead)

  • Lime juice

  • Mayonnaise & garlic powder (or you can use garlic mayonnaise)


Sprinkle the spice mix on both sides of your fillet (we usually won't measure, because you can use all the flavors according to your own taste, but we recommend not adding too much salt).

Sprinkle lightly with olive oil and bake for 20-25 minutes in a preheated oven at 190 degrees.

For the sauce mix, mix sour cream (or strained yogurt), mayonnaise, garlic powder (or garlic mayonnaise) and lime juice.

You can heat the tortilla in a toaster or skillet, or use it as is.

Spread the sauce onto the surface of the Tortilla, place the sliced fish on top, and season with microgreens.


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