1 pack Farrah’s Taco Tortillas
1 pack Farrah’s Taco Spice Mix
500g Flaked fish like Kahawai, or Warehou
2 cups cabbage
3 radishes
Pink pickle onion - See Tips & Tricks on how to make this
2-3 limes
Coriander (few sprigs) 


Cut your fish into chunks and coat in Farrah’s Taco Spice Mix. Pan fry fish with a little oil until cooked through and golden brown on each side.

Heat each tortilla on a hot plate or fry pan. Fill with thinly sliced cabbage, your cooked fish, a few slices of radish and some pink pickled onion. 

Mix freshly squeezed lime juice with aioli to make a tasty sauce with a fresh citrus burst to top off your tacos. Sprinkle with coriander to serve.


  • Making pink pickled onion is simple. Cut one red onion and place in a jar. Combine ½ cup of apple cider vinegar, 1 cup of warm water and 1 tbs of sugar and salt and mix together until the salt and sugar is dissolved. Pour vinegar mixture over the onions and let it sit at room temperature for at least 1 hour. Preferably, cover jar and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
  • Try using snapper or tarakihi fish for a different flavour, they're perfect for pan-frying & don't crumble.