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Tikka masala fish tacos

Fresh & easy, try out this tikka masala fish taco recipe for a summer lunch or a light dinner

By Amy Saunders  | January 13, 2021 | Category

Picture: Supplied

Not a fan of fish? The tikka marinade is versatile and can be used with chicken or pork instead. Once you’re done with the assembly, pair this creamy spicy taco with a glass of Spier’s Signature Chenin Blanc.

Ingredients (makes 6 medium tacos)

For the fish tikka

• 1 teaspoon ground cumin

• 1 teaspoon ground fennel

• 2 teaspoons smoked paprika

• 2 teaspoons garam masala

• ½ teaspoon turmeric

• ¼ - ½ teaspoon chili powder (optional)

• 2 cloves garlic, finely grated

• A knob of ginger, finely grated

• Finely grated zest and juice of a medium lemon

• ½ cup plain yoghurt

• Salt & pepper

• 600 g firm white fish, cubed

• 15 ml vegetable oil, for frying

For assembling the taco

• 1 cup plain yoghurt

• A generous handful fresh dill, finely chopped

• 6 medium size soft flour tortillas

• About 2 cups sliced tomato

• 1 small red onion, finely sliced

• A handful fresh coriander leaves, roughly chopped


Prepare the fish tikka: Add the cumin, fennel, paprika, masala, turmeric, chili (optional), garlic, ginger, lemon zest and juice and yoghurt to a ceramic or plastic bowl, season with salt and pepper and mix well. Add the cubed fish and mix to coat all over. Cover and refrigerate for 1-3 hours to marinate.

Heat a wide large pan over high heat, add the oil, and then add the fish with marinade to the pan. Stir while frying for about 5 minutes, until the fish is cooked and the marinade reduces to a thick coating. Remove from the heat and set aside.

Mix the yoghurt and dill in a small mixing bowl.

Assemble the tacos: Top each taco with a dollop of dill yoghurt, fish tikka, sliced tomato, red onion and fresh coriander.

Serve immediately.