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Snapper Tacos

Try these delicious fish tacos!

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  • 500 g snapper fillets, skinned and cut into bite sized pieces

  • 8 soft tacos

  • 1 cos lettuce heart, cut finely into a chiffonade

  • ¼ bunch coriander, leaves picked

  • ¼ bunch mint, leaves picked

  • Sour cream and lime cheeks, to serve

  • Beer batter

  • 250 g self-raising flour, plus extra for dusting

  • Pinch of sea salt

  • Pinch of paprika

  • 375 ml beer

  • Avocado salsa

  • 1 avocado, diced

  • 1 cucumber, diced

  • 1 roma tomato, peeled & diced

  • 1 small green Spanish tomato, peeled & diced

  • ½ oxheart tomato, diced

  • 1 eschallot, finely sliced

  • 1/2 red chilli, deseeded, finely diced

  • 1 lime, juice

  • ½ teaspoon roasted ground cumin

  • 1 tablespoon olive oil

  • Salt and


  • 1.

    To prepare the beer batter, whisk the ingredients in a bowl until smooth and well combined, then set aside to rest for 30 minutes.

  • 2.

    To make the avocado salsa, combine all the ingredients in a bowl, season to taste and set aside until ready to serve.

  • 3.

    Half-fill a deep-sided heavy-based fry pan with vegetable oiland heat to 180°C (to check oil is hot enough a cube of bread dropped in the oil should brown in 15 seconds).

  • 4.

    Dust fish with flour, dip into the beer batter, shake off excess and carefully lower the battered fish into the oil in batches and shallow-fry for 2-3 minutes, turning the fish over half way through until light golden in colour.

  • 5.

    Drain the fish on absorbent paper and season with salt while still hot.

  • 6.

    To serve: Place a little lettuce in each soft taco, top with avocado salsa, fried snapper and sour cream, garnish with mint and coriander and serve with extra lime cheeks.

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