Recipe: Fish Tacos with Avocado Purée

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Pointed cabbage, avocado and grapefruit come together in a fresh and spicy taco filling. You can also use tofu or tempeh instead of fish. Recipe by Sophia Schillik, cucinapiccina

Ingredients for 4 servings

  • 450-500 g fish fillets (such as redfish or cod), or you can use tofu or tempeh instead
  • 4 cloves of garlic
  • 1⁄2 tsp cumin
  • 1⁄4 tsp Bhutan Blossoms Tree Tomato Himalayan Salt Mix
  • Mexican chilli(es), such as Serrano, Chile de Árbol or Chipotle (use sparingly to taste)
  • Juice from half an orange (or more if you like)
  • 5 tbsp vegetable oil (+ oil for frying)
  • 2 tbsp acacia honey
  • 1⁄4 pointed cabbage (or you can use red or white cabbage instead)
  • 1 lime

For the avocado purée:

  • 2 ripe avocados
  • 1 lime
  • 1 clove of garlic
  • 1 bunch fresh coriander (plus dill or other herbs of your choice)
  • 1⁄2 cucumber
  • Salt + pepper

You'll also need:

  • 1 grapefruit
  • 2 limes
  • Long, green, mild hot peppers or small, green hot chillies (to taste)
  • 12-16 small corn tortillas


  1. Rinse the fish fillets under cold water and pat dry. Finely press or grate 2 cloves of garlic and combine them with the cumin, Tree Tomato Salt Mix, chillies, orange juice, 2 tbsp oil and 1 tbsp honey to make a marinade. Cut the fish into strips (not too thin), place them in the marinade and refrigerate for a few hours. The tofu or tempeh, if using, can also be marinated in this way.
  2. Wash the pointed cabbage, pat dry and cut into very thin strips. Finely press or grate the remaining 2 cloves of garlic and combine them with the remaining 3 tablespoons of oil, the remaining tablespoon of honey and the juice of the lime. Season with salt and pepper and massage the mixture into the pointed cabbage. Let stand for half an hour.
  3. Halve and stone the avocados and scoop out the flesh. Purée the avocado together with the lime juice, garlic, half of the coriander and a chunk of cucumber. Season to taste with green chillies or other seasoning of your choice.
  4. Peel, slice and finely dice the remaining cucumber.
  5. Rinse the remaining coriander and other herbs in ice water and finely shred the leaves.
  6. Fillet the grapefruit. Cut the remaining limes into wedges. Thinly slice the hot peppers or chillies.
  7. Heat some oil in a non-stick pan. Remove the fish from the marinade and fry on both sides.
  8. Heat the tortillas, ideally on a hot cast iron pan. You can also do this in the oven, but take care that they don't crisp up.
  9. To serve, place 3 or 4 tortillas on a plate, place a tablespoon of the pointed cabbage slaw in the centre and arrange two pieces of fish on top. Garnish with the avocado purée, grapefruit fillets, diced cucumber and a sprinkle of hot pepper or chilli rings, fresh herbs and (optional) dried flowers.
  10. Serve with lime wedges and Tree Tomato Himalayan Salt Mix.
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