These fish tacos with zesty blackberry chilli lime salsa and red cabbage slaw are fresh, delicious and come together quickly! For extra flavour, try a simple salsa fresca.
If fish isn’t your preference, consider pulled pork tacos or a classic ground beef taco instead.
I’ll never forget my first fish taco from a tiny stand on the West Coast of Canada. It was unexpected but beloved by locals, and the bold, fresh flavours inspired me to recreate a version at home.
This recipe pairs simply seasoned white fish with an unconventional but delightful blackberry chilli lime salsa and a crisp red cabbage slaw. The combination is bright, slightly tart and perfectly balanced — surprising, but it works.
Ingredients
These tacos are built around seasoned white fish — cod, basa or tilapia work well. Top the fish with the blackberry chilli lime salsa and a crunchy red cabbage slaw, then wrap everything in warm corn tortillas.
The chilli lime blackberry salsa is the twist here. If you have wild blackberries, they add a pleasantly tart edge; store-bought berries make the salsa sweeter but still delicious.
The red cabbage slaw gives a refreshing crunch and acidity that completes the tacos.
Why This Recipe Works
The blackberry chilli lime salsa highlights the delicate flavour of the fish without overwhelming it. The red cabbage slaw adds texture and a touch of tang from the vinegar. Together with the special sauce, the tacos are creamy, zesty and well balanced.
The special sauce is a simple mix of sour cream, your favourite hot sauce (Cholula is a great option), a squeeze of lime and a pinch of salt — creamy, tangy and slightly spicy.
Top Tip
- Use the blackberry salsa sparingly so it complements the fish instead of overpowering it.
Topping Suggestions for Fish Tacos
These tacos are very adaptable. Try one or more of the following:
- Guacamole
- Black bean and corn salsa
- Fresh tomato salsa or pico de gallo
- Sliced radishes
- Sliced avocado
- Chimichurri sauce
Serve these tacos for lunch, dinner or as an elegant starter.
Fish Tacos with Blackberry Chilli Lime Salsa
Ingredients
For the Fish
- 500 g fresh white fish (cod, basa or tilapia)
- Juice of 1 lime
- 2 tbsp oil
- 1 tsp smoked paprika
- 5 coriander/cilantro sprigs, chopped
For the Blackberry Chilli Lime Salsa
- 100 g blackberries
- Juice of 1/2 lime
- Pinch of salt
- 1/2 green chilli, minced
- 3 sprigs cilantro, chopped
For the Red Cabbage Slaw
- 1/4 head red cabbage, thinly sliced
- Juice of 1/2 lime
- 1 tsp white wine vinegar
- 3-4 sprigs cilantro/coriander, chopped
- 1/2 tsp salt
For the Special Sauce
- 4 tbsp sour cream
- 1 tsp hot sauce (such as Cholula or your favourite)
- 1 tbsp fresh lime juice
- Salt to taste
- Tiny pinch of sugar (optional)
- 8 corn tortillas
Instructions
- Mix lime juice, oil, smoked paprika and chopped cilantro in a small bowl. Pour over the fish and let it marinate for 15 minutes.
- Thinly slice the red cabbage (a mandoline helps). Toss with lime juice, white wine vinegar, cilantro and salt. The cabbage will brighten in colour. Set aside.
- Combine blackberries, minced green chilli, lime juice, cilantro and a pinch of salt gently to make the salsa. Set aside.
- Preheat the oven to 400°F (200°C). Place the marinated fish in a shallow baking pan and cook for 15 minutes, or until the fish flakes easily with a fork.
- Warm the corn tortillas, then assemble the tacos with chunks of fish, red cabbage slaw, blackberry chilli lime salsa and the special sauce.
Nutrition
Carbohydrates: 34 g |
Protein: 27 g |
Fat: 10 g
Nutrition information is automatically calculated and should be used as an approximation.
Let us know how it was!