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Shop 3/686-690 New South Head Road Rose Bay (Down the alley between Westpac Bank & Feisty Little Mouse)
Sydney, NSW


Stephanie Malouf | Accredited Nutritionist

Chilli, Ginger & Lime Fish Tacos

Conscious Recipes

Chilli, Ginger & Lime Fish Tacos

Stephanie Malouf Nutrition


Makes 6 tacos


  • Juice of 1 lime

  • 2 inch knob of ginger, minced or grated

  • 1/2 tsp cumin

  • 1/2 tsp chilli flakes

  • 1/2 capsicum, finely diced

  • 300g white fish - I used ling

  • 2 cups finely shredded purple cabbage

  • 2 Tsp coconut oil or 1 Tbsp extra virgin olive oil

  • 6 x mountain bread wraps or thin wrap bread

  • Shredded coconut & coriander to garnish

  • Salt & pepper to taste


  • 2 Tbsp tahini

  • Juice of 1 small lime

  • 1/4 tsp cumin

  • 1 tsp honey

  • Warm water to thin


1. Slice the fish into thin strips and add to a bowl with the lime juice, chilli flakes and cumin and combine well. Leave to marinate whilst prepping the rest.

2. Place a 6 inch wide bowl down onto the wrap bread and cut around the edge using a sharp knife to create a round taco. Repeat 6 times. 

3. Heat the oil on medium heat and add the grated ginger to the pan followed by the marinated fish. Pan fry until cooked through.


4. Lay down the tacos onto a serving platter and add 1 handful of shredded cabbage to each and top with the fish. 

5. Add a sprinkle of the diced capsicum, shredded coconut and coriander to each.

5. Combine all dressing ingredients in a bowl and drizzle a generous amount over each taco and serve.