Recipe: Whip Up These Quick & Easy Fish Tikka Masala Tacos for Lunch

Fish Tikka Masala Tacos

Summer is in full swing, which means long hot days. Of course, on a hot day, the last thing you want is a big, rich dish that will leave you feeling bloated and overly full. Light lunches made with fresh, healthy ingredients are the perfect way to keep hunger pangs at bay during the summer months, and we’ve got the perfect light meal to satisfy your taste buds. When hunger strikes, whip up these Tikka Masala Tacos from Spier for lunch, and you’ll be ready to tackle the rest of the day. Assembling them is a breeze, and their creamy spiciness is sure to keep you coming back for another bite.

Run out of fish? No problimo! The tikka marinade is incredibly versatile: you can use it with chicken or pork as well. While you’re working or relaxing, leave the meat to marinate for a few hours, then simply transfer to a hot pan and stir until cooked. If you like your food hotter than the Kalahari in December, then add some chilli powder from the start. The yoghurt and dill mixture will add balance and cooling creaminess to your tacos.

Spier’s Tikka Masala Tacos

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, chilli (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.

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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 at once.

Wine pairing tip: The creamy spiciness of this dish is the perfect match for the Spier Signature Chenin Blanc. Once the national alcohol ban has been lifted make sure you buy yourself a bottle to enjoy along with this easy summer favourite. By choosing Spier, you are supporting Spier’s Growing for Good learning initiatives that empower communities to create positive social and environmental change.

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