Fish tacos with yogurt sauce

Missed our YouTube Live #CookAlong4Families with Laura Jackson ? Don’t sweat it, we recorded it just for you! Gather your little ones, head to the kitchen, and follow along here on YouTube. Recipe below:

Danone yogurt fish taco yogurt sauce

What you need:


250g skinless firm white fish such as cod

½ teaspoon cumin

½ teaspoon paprika

½ teaspoon ground coriander

Yogurt Sauce

70g Danone natural yogurt

1 tablespoon mayonnaise

1 tablespoon lime juice

½ teaspoon paprika


100g white cabbage, finely shredded (shred ahead of time)

Juice of 1 Lime Handful of coriander, roughly chopped (chop ahead of time)

Pickled onion

1 small red onion, finely sliced (sliced ahead of time)

100ml apple cider vinegar

Juice of 1 Lime

5 whole peppercorns

Small Handful of Fresh Oregano Bay Leaf (optional)

6 x Corn Tortillas

To Garnish:

Lime Wedges, Avocado. Coriander leaves

How you make it:

Preheat grill to 200C

In a small bowl add in all the ingredients for the pickled onion, make sure the onions are submerged in the liquid, and leave to one side

In a bowl mix together the fish rub spices. Arrange the fish on a baking tray and sprinkle over the rub onto the fish fillets, coating all sides. Roast in the oven for 10 minutes (they could be ready in 8 so keep an eye on them)

Meanwhile make your coleslaw by adding all the ingredients in a small bowl and mixing. Taste the Lime and salt, add more if lime if you would like more zing!

Make the yogurt sauce by mixing in all the ingredients, checking your lime and salt to your taste.

When you take the fish out the oven, leave the oven on and pop in your tortillas to warm though for about 2 minutes (I like to put mine in tinfoil so they stay nice and soft)

Slice lime and avocado if using as garnish too.

To assemble: Lay a warm tortilla on a plate, first place your yogurt mix, then load with fish, coleslaw and top with pickled onion, add one more dollop of the yogurt sauce and squeeze over the juice of a wedge of lime.


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