This fish wraps recipe is zesty, refreshing, full of flavour and texture. The fish is quickly fried, then topped with fresh vegetables and fruit and a generous drizzle of creamy, zesty sauce for added flavour and spice. It's a light, delicious meal that's simple and easy to make and ready in just under 20 minutes.

Fish wraps are an ideal summer meal. They are quick and easy to make, light and filled with refreshing ingredients. They make a delicious family meal but are also perfect for entertaining.

How to prepare the fish

The best way of preparing fish for fish tacos is by frying it in a non-stick pan. This is because it takes just minutes to do and doesn't require using a lot of oil. Pat dry your fish before seasoning it to ensure it doesn't get soggy in the pan. Lightly grease the pan with cooking spray and fry the fish over a fairly high heat so it cooks quickly and doesn't get the chance to release too much moisture. It will be flaky, succulent, perfect in tacos.

Fish wraps ingredients

Use fresh or frozen white fish (I used cod). If using frozen defrost and drain it well then pat dry to remove excess moisture before seasoning it.

I served these fish tacos with thinly sliced white cabbage (use red cabbage if you prefer) and red onion for crunch, cucumber sticks for freshness and persimmon fruit for a bit of sweetness (good alternatives are mango and pineapple).

Use your favourite soft tortilla bread.

Step-by-step recipe instructions

Prepare the vegetables/fruit for serving before cooking the fish.

1.To make the sauce in a bowl combine all the ingredients and stir until smooth and creamy (zest the lime before juicing it). Adjust the seasoning if needed and refrigerate until you are ready to serve the tacos.

2. Season the fish and sprinkle both sides with the cumin and coriander powders.

3. Heat up a large non-stick pan, lightly grease with cooking spray and fry the fish over a fairly high heat for about 2 minutes on each side. Remove from the pan as soon as the fish is cooked through.

4. Heat up the tortillas on the grill (as I have done) or in the microwave and place pieces of fish in the middle of each taco. Add the vegetables/fruit, drizzle over the creamy sauce and enjoy!

Serving suggestions

Another creamy sauce you could serve these fish tacos with is ranch dip. Serve them on their own or alongside spiced potato wedges, mango avocado salsa or grilled corn salsa.

Top tips

I used cod but haddock, halibut or another white fish would work well too.
Use fresh or frozen fish. I prefer fresh as it's more convenient and contains less moisture (so won't get soggy in the pan). If using frozen defrost it in the fridge overnight, drain well and pan dry with a paper towel sheet to remove excess moisture before seasoning.
Fish cooks very quickly - about 2 minutes on each side. Remove it from the pan as soon as it's cooked.
I used persimmon fruit for serving but thinly sliced mango or diced pineapple would be good alternatives.
Make ahead: The creamy sauce can be made ahead, covered and refrigerated for up to 2 days.
Not suitable for freezing.

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Keep in touch!

Have you made these spiced fish tacos? I'd love to know how they've turned out for you. What did you serve them with? Let me know in the comments below, thanks!

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Spiced Fish Wraps with Creamy Sauce