Fish Tacos with Pickled Onions & Zesty Yogurt Sauce

These vibrant fish tacos are everything you want from relaxed, informal entertaining – bold flavour, loads of texture and plenty of hands-on fun at the table. Crispy, smoky white fish is wrapped in warm corn tortillas and topped with quick-pickled onions, crunchy cabbage, creamy avocado and a bright, limey yogurt sauce.

Light yet satisfying, this dish is ideal for sunny evenings, casual gatherings or any “make, chat, eat, repeat” kind of meal. It also works beautifully as a vegetarian option – simply swap the fish for firm tofu and treat it exactly the same way.

Paloma Piquante

A bright, spicy and refreshing match made for sunny evenings and good company.

You’ll Need

For the Fish:

500g mild white fish (hake, coley, or similar)
1 tsp chili powder
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
⅛ tsp cayenne pepper (optional, for extra heat)
Olive oil for cooking

For the Sauce:

150g Greek yogurt
Juice of 1 lime
½ tsp garlic powder
1–2 tsp sriracha (to taste)
Pinch of salt

For the Pickled Onions:

1 red onion, sliced into thin rings or half-moons
2 tbsp sugar
1 tbsp salt
120ml white vinegar
120ml boiling water

For the Toppings:

¼ red cabbage, finely shredded
1 ripe avocado, sliced
Fresh coriander (cilantro) leaves
Lime wedges
Corn tortillas (or flour if preferred)

Making & Pairing

Pickle the Onions
Add sugar, salt, and vinegar to a glass jar and stir until dissolved.
Place your sliced onions in a sieve and pour boiling water over them to soften slightly, then transfer to the jar. Add the hot water, stir gently and leave to pickle while you prepare the rest. They’ll be ready in 30 minutes – and keep well in the fridge for up to a week.
Cook the Fish
Season the fish with chili powder, smoked paprika, garlic powder, salt, and cayenne (if using).
Heat olive oil in a non-stick or cast-iron skillet and cook the fish for 4–7 minutes per side, until golden and cooked through (it should reach 145°F / 63°C).
Make the Sauce
Whisk together the yogurt, lime juice, garlic powder, sriracha, and salt.
Taste and adjust the spice level – or loosen with a teaspoon of water if you prefer a drizzle.
Prep the Toppings
Thinly slice the cabbage, slice the avocado, and chop fresh coriander. Warm your tortillas one by one in a hot skillet for a few seconds each side, or heat them all together in the microwave.
Build Your Tacos
Layer the fish with cabbage, avocado, a drizzle of sauce, and your quick-pickled onions. Finish with coriander and a squeeze of lime.

Serve with

A chilled glass of Paloma Piquante.

The bright citrus cuts through the smoky, spicy fish, while the chilli warmth in the drink mirrors the subtle heat of the tacos.

ENJOY

Sign up for special offers, new recipes, and reflections on living life a little clearer.
Delicious ideas, real talk, and bold botanicals, straight to your inbox.
We don’t email often, but when we do, it’s worth it

Count Me In!

DRINKS KITCHEN

non-alcoholic botanical drinks co

Fish Tacos with Pickled Onions & Zesty Yogurt Sauce

Paloma Piquante

You’ll Need

Making & Pairing

Serve with