Fish Tacos

Name: Fish Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 g white fish fillets (barramundi or snapper), cut into 3 cm pieces; 1 lime, juice only; 1 tsp ground cumin; ½ tsp smoked paprika; 1 tsp salt; 1 avocado, diced; 1 cup shredded cabbage; 1 tomato, diced; 1 jalapeño, thinly sliced; 8 small corn tortillas; Fresh coriander and lime wedges, to serve

Inspired by Diana KennedyMy Thermomix reimagining of their fish tacos

A Chef Aly Thermomix reinterpretation of Diana Kennedy-style fish tacos: bright, crisp, with metric ingredients and exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.

TM6 / TM7⏱️ Prep 15 min🍳 Cook 15 min🍽️ Serves 4📊 Dinner

Diana Kennedy spent a lifetime documenting real Mexican cooking with the precision of a scholar and the passion of a local. These fish tacos honour her insistence on fresh, bright flavours, made achievable in the Thermomix with metric measurements and exact settings for TM6 and TM7.

Ingredients

🐟500 g white fish fillets (barramundi or snapper), cut into 3 cm pieces
🍈1 lime, juice only
🌼1 tsp ground cumin
🌼½ tsp smoked paprika
🧂1 tsp salt
🥑1 avocado, diced
🥬1 cup shredded cabbage
🍅1 tomato, diced
🌶️1 jalapeño, thinly sliced
🌽8 small corn tortillas
🍈Fresh coriander and lime wedges, to serve

Thermomix method

Place fish pieces in a bowl with lime juice, cumin, smoked paprika and ½ tsp salt. Toss gently and set aside for 10 min to marinate.
Place avocado, a pinch of salt and a squeeze of lime in a small bowl. Mash roughly with a fork. Set aside.
Place cabbage in the mixing bowl. Chop 2 sec / speed 4. Transfer to a bowl.
Clean the bowl. Place marinated fish pieces in the mixing bowl. Cook 8 min / 100°C / Reverse / speed soft, with the simmering basket on the lid.
Warm tortillas in a dry frying pan or directly over a gas flame for 30 seconds each side.
Spread avocado on each tortilla, top with fish, shredded cabbage, diced tomato and jalapeño. Finish with coriander and a squeeze of lime.

Aly's tips

Barramundi or snapper hold up well in the Thermomix. Avoid delicate flathead — it will fall apart.
The cabbage chop is quick — 2 seconds at speed 4 gives a fine slaw. Don't over-process.
For a crema, mix 80 g sour cream with 1 tbsp lime juice and ½ tsp chipotle paste.

Questions

Can I make Fish Tacos in a Thermomix TM6 or TM7?

Yes. The fish cooks gently at 100°C with Reverse stirring so the pieces stay whole. The cabbage slaw is prepped in seconds. Both models work identically.

Can I use frozen fish?

Yes. Thaw completely and pat dry before marinating. Frozen fish releases more water, so the cook time is the same.

Want to cook this in minutes?

Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.

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An independent Thermomix reinterpretation inspired by Diana Kennedy's fish tacos. Not affiliated with, authorised by or endorsed by Diana Kennedy or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.

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