Recipe: Crispy Fish Tacos, Chimichurri, Smoked Tabasco Aioli | HerCanberra

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Recipe: Crispy Fish Tacos, Chimichurri, Smoked Tabasco Aioli

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Perfectly spiced crispy fish tacos, with all the best toppers—juicy tomatoes, shredded cabbage, red onion, chimichurri, smoked tabasco aioli and fresh coriander.


Serves 4

For the chimichurri (Too lazy? substitute for some chopped green herbs, salt and oil):

  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 cup fresh continental parsley
  • 1/2 cup fresh coriander
  • 3-4 cloves garlic
  • 1 small red chilli (can be seeded or de-seeded)
  • 1 small green jalapeño (can be seeded or de-seeded)
  • 3/4 teaspoon dried oregano
  • 1 good pinch flaked sea salt
  • 1 teaspoon sugar (or more to taste)
  • Lemon zest from 1 lemon
  • Pepper to taste

For the smoked tabasco aioli (not pictured but *please add!):

  • 1/2 cup aioli
  • Many dashes of smoked tabasco sauce
  • Squeeze lime juice (to taste)
  • 1/2 teaspoon caster sugar
  • 1/2 teaspoon flaked sea salt
  • Pepper to taste

To coat the fish: 

  • 700g firm white fish, cut into strips
  • 60g (1/2 cup) flour
  • 1-2 teaspoon flaked sea salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • Pinch cayenne pepper

For the batter: 

  • 500ml SodaStream sparkling water
  • 150g plain flour
  • 1 teaspoon flaked sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chilli powder (substitute crushed chilli flakes)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground thyme
  • 1 egg
  • To sprinkle after cooking: flakey sea salt

For the tacos: 

  • 8 soft tortillas
  • 1/8 cabbage, finely sliced
  • 1 carrot, grated
  • Avocado, sliced
  • Tomato salsa (tomatoes, chilli, red onion & olive oil)
  • Fresh coriander leaves, lime wedges


To make the chimichurri: Whizz the ingredients in a food processor, set aside.

To make the smoked tabasco aioli: Whisk ingredients in a bowl, cover and pop into the fridge until serving.

To coat the fish: Mix the coating ingredients in a bowl. Toss each strip of fish in the flour mixture to coat all over. Set aside.

To make the batter: Whisk together the batter ingredients in a bowl. If the batter is too dry, add some more soda water. Add the fish strips to the batter and toss to coat.

To cook the fish: Heat oil until hot (but not too hot or fish will burn), cook fish in batches flipping after a few minutes, until golden brown. Set aside on a plate lined with baking paper. Repeat until finished. Sprinkle over a generous amount of flakey sea salt before serving.

To make the tacos:  Serve the tortillas warm, then have at it with all the toppings. I like to layer my tacos with cabbage and carrot, then crispy fish, avocado, tomato salsa, a good drizzle of the smoked tabasco aioli, dot over the chimichurri and tear over some fresh coriander.

A squeeze of lime finishes it off perfectly. Yum!


Find more of Anisa’s recipes and photography at + @anisa.sabet

Love this look? Purchase Anisa’s photography presets at

Crispy Fish Tacos, Chimmichurri, Smoked Tabasco Aioli recipe developed for SodaStream by Anisa Sabet. 

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