This is hands down one of my favourite ways to eat white fish. It’s quick, easy and tastes great every time.

The recipe was born from a trip Alice and I took to Maui a couple of years ago. It’s a pretty expensive place to hang out and most of the restaurants were out of our budget. Luckily for us, we discovered a tiny little taco truck tucked away in a car park round the corner from where we were staying. It was the cheapest meal that we had on the island was hands down the best. They cooked the freshest fish and there wasn’t another tourist in sight.

My recipe is a simplified version of what we ate over there. I’ve only included ingredients that you can pick up in the supermarket and this recipe works great on a regular grill or even better (weather permitting) on the BBQ.



For the fish

Fresh cod fillets (two normal sized or one gigantic fillet if you’re lucky)

1 pinch of cayenne pepper

Juice and rind from 1/2 a lime

1 chilli finely sliced

1 handful of roughly torn coriander

Salt and pepper to taste

For the Sweet Potato tots

1 big (or 2 little) sweet potatoes

1 teaspoon cumin seeds

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1 good glug of olive oil

Salt and pepper to taste



I got the sweet potato tots on the go first, roughly chopped into cubes and tossed in the dried spices, olive oil and seasoned. I then wacked them in a hot oven (gas mark 7) until brown and crispy on the outside and soft on the inside (usually takes between 20-30 minutes).

Once they were in, I roughly chopped the fillets in to chunks a similar size to the tots and marinated in the rest of the ingredients.  When the sweet potato starts to crisp up I turn the oven down to around gas mark 5 and place the fish on to a hot grill until the skin starts to crisp up and the meat begins to flake.

I then pour the fish (juice and all) back into a big bowl and flake apart the cooked flesh with two forks.


Serving suggestion

I serve my fish tacos on mini flour tortillas freshly made guacamole (recipe coming soon), mole sauce (recipe also coming soon), fresh baby tomatoes and lashings of hot sauce.


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