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Thomasina Miers has a knack for capturing the joy of Mexico on a plate — bright, zesty, smoky, and utterly alive with flavour. These Charred Chilli-Lime Fish Tacos with Mango & Barberry Salsa do just that. Using Greenfields Aleppo Chilli for gentle heat, Himalayan Pink Salt with Chilli & Lime for zing, and barberries for an unexpected tart pop, this dish is a true flavour festival. The fish is marinated until punchy and tender, then grilled until just charred. The salsa bursts with juicy mango, coriander, and those tart barberries — a clever twist that turns every bite into sunshine.
Prep time: 25 minutes
Marinating time: 30 minutes
Cooking time: 8 minutes
For the fish:
500g firm white fish fillets (like cod or haddock)
2 tbsp olive oil
1½ tsp Greenfields Aleppo Chilli
1 tsp Greenfields Ground Coriander
1 tsp Greenfields Ground Cumin
½ tsp Greenfields Himalayan Pink Salt with Chilli & Lime
Juice and zest of 1 lime
For the mango & barberry salsa:
1 large ripe mango, diced
2 tbsp Greenfields Barberries (soaked in warm water for 10 minutes, then drained)
1 small red onion, finely diced
1 green chilli, deseeded and finely chopped
Juice of 1 lime
Small handful fresh coriander, chopped
Pinch of Greenfields Himalayan Pink Salt (fine)
To serve:
8 small corn tortillas, warmed
½ small red cabbage, shredded
Sour cream or yoghurt
Fresh coriander leaves
Marinate the fish: In a shallow dish, mix olive oil, Aleppo chilli, ground coriander, ground cumin, Himalayan Pink Salt with Chilli & Lime, and lime juice/zest. Add the fish fillets, turning to coat. Cover and marinate in the fridge for 30 minutes.
Make the salsa: Combine diced mango, barberries, onion, green chilli, lime juice, coriander, and a pinch of Himalayan salt. Mix gently and set aside for flavours to mingle.
Cook the fish: Heat a griddle pan or BBQ over high heat. Remove fish from marinade and grill for 3–4 minutes per side until lightly charred and cooked through. Break into large flakes.
Assemble the tacos: Layer shredded cabbage onto warm tortillas, top with fish, spoon over mango & barberry salsa, and finish with a drizzle of sour cream or yoghurt and fresh coriander leaves.
Serve immediately: With extra lime wedges for squeezing.
Calories: 410 kcal
Protein: 28g
Fat: 16g
Carbohydrates: 38g
Sugar: 12g
Fibre: 5g
Salt: 1.8g
I never thought barberries in a taco would work — but they pop with flavour like little fireworks!
The ingredients used in this recipe could also be used to create…
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