fish tacos–build your own
Dairy free, Egg free, Nut free, Protein rich, Soy free
About the recipe
These fresh and easy fish tacos are perfect for warm weather, packed with protein and healthy fats. A great baby-led weaning recipe and a fun, interactive way to support toddler independence at mealtimes.
When spring is in the air, fish tacos are always the first meal on our list! They’re fresh, flavourful, and packed with nourishing ingredients—perfect for sunny afternoons or a weekend family meal outdoors.
We especially love that this is a platter-style meal—meaning all the components are served separately so little hands can choose what goes on their plate. This kind of setup is ideal for toddlers, encouraging autonomy and reducing mealtime battles. They can build their own taco (or deconstructed plate), explore new textures, and feel in control of what they’re eating—something that supports a positive relationship with food.
For babies and younger toddlers, this recipe is easily modified for purée or finger food options. You’ll also get a good dose of healthy fats, fibre, and brain-boosting omega-3s from the fish and avocado.
Serving Suggestions:
- Serve all elements in a DIY taco platter so each family member can build their own
- Offer soft strips of fish, avocado, cucumber and tortilla separately for babies
- Let toddlers scoop salsa or salad onto their tacos themselves (with a little help!)
- Serve with a side of roasted veg or sweet potato fries for a fuller meal
- For added crunch, try including shredded lettuce or grated cheese
Age Suitability:
✔ Suitable from 6 months+ if developmentally ready for solids
✔ Purée or mash for early eaters
✔ Great for baby-led weaning or toddlers eating finger foods
Storage Tips:
- Fridge: Leftover cooked fish, salsa, salad and slaw can be stored separately in airtight containers for up to 2–3 days
- Freezer: Cooked fish can be frozen for up to 1 month—freeze in portions and defrost in the fridge overnight
- Reheat: Reheat fish gently in a pan or oven until warm through. Tortillas can be lightly toasted again.
Ingredients
Coriander Salsa:
⅓ bunch coriander
3 tbsp lime juice
2 tbsp olive oil
1 garlic clove
Salt to taste
Avocado & Cucumber Salad:
1½ avocados, cubed
1 cucumber, diced
1 tbsp lime juice
Small handful coriander leaves
Salt to taste
Cabbage Slaw:
1 small cabbage, finely sliced
Juice of ½ lime
Salt to taste
Fish:
400g firm white fish (e.g. flathead, snapper), cut into strips
3 tbsp flour (whole wheat, spelt, or gluten-free)
1 tsp paprika
1 tsp ground turmeric
1 tsp salt
2 tbsp olive oil or ghee for frying
To serve:
Corn or flour tortillas
Mayonnaise or aioli
Optional: fresh or pickled jalapeños for a little heat
Method
Make the salsa: Blend coriander, lime juice, olive oil, garlic, and a pinch of salt using a stick blender or small food processor. Set aside.
Cabbage prep: In a bowl, toss cabbage with lime juice and salt. Give it a little massage to soften and infuse flavour.
Avocado salad: Combine avocado, cucumber, lime juice, coriander leaves, and salt in a bowl. Gently toss to coat.
Coat the fish: In a bowl, mix flour, paprika, turmeric, and salt. Toss fish pieces through the flour mix to coat evenly.
Cook the fish: Heat oil in a heavy-based frying pan over medium heat. Once hot, cook fish for 2–3 minutes per side, or until golden and cooked through (time will depend on thickness).
Warm the tortillas: Heat tortillas in a dry pan or sandwich press and keep warm wrapped in a clean tea towel.
Build your tacos! Set everything out in the middle of the table and let the family build their own tacos. Kids love getting involved and choosing their toppings.
Combine the cooked fish, avocado, and coriander salsa in a blender or bowl. Blend or mash until smooth, adding a splash of water (or breastmilk/formula) to reach your desired consistency.
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