DJ BBQ’s Fish Tacos for Wild Dish..

Posted in Recipes on July 18th, 2016

edited tacos

A scorching day in the sun spent filming with DJ BBQ and Hersha Patel for Wild Dish. The two are doing a take over of Wild Dish’s Youtube channel over summer, so we hung out on a rooftop and BBQ’d a whole bunch of tasty and healthy dishes. Wild Dish are posting the videos every Thursday, so i’ll put the rest of the recipes up as they do. Below are a few pictures of chicken wings and alabama white sauce dishes to come.. In the meantime, here’s a Fish Taco recipe to blow your socks off!

Check out the video at Wild Dish’s Youtube Channel..
Follow the BBQ king @DJBBQ and Cook with a Little Indian @littlehersha.



For Mango Salsa:
1 x ripe mango
1 x red onion
½ of a cucumber
1 bunch of coriander
2 x limes

For Guacamole:
½ a small red onion
1-2 fresh red chilies
3 ripe avocados
2 ripe tomatoes
1 bunch of coriander
1 lime

For Slaw:
1 x red cabbage
2 Tbsp Cyder Vinegar

Mexican rub:
1 tsp salt & pepper
1 tsp oregano
1 tsp chilli flakes
½ tsp cinnamon
1 tsp chilli powder
½ tsp onion powder
1 tsp garlic granules

-A pack of tortilla wraps (whole meal or white flour- Your choice!)
-Any firm white fish fillets
-Salt & pepper
-Olive oil


1. To make the mango salsa, chop the flesh from a mango into small chunks. Peel the skin from a cucumber and cut into a similar size. Dice a red onion and add all the ingredients to a bowl. Pick the leaves from a bunch of coriander and add to the mix. Squeeze in one and a half limes, mix together the lovely juices and season with salt and pepper to taste. Add the other half of lime for more zing if you like!
2. To make the guacamole, scoop out the avocado flesh and mash together in a bowl. Roughly chop a red onion, finely dice the tomatoes and add to the avocado mixture. Chop the coriander bunch, including stalks and stir into the mix. Squeeze in the lime juice and depending on how spicy you like your guacamole, add in finely diced red chili. Season to taste.
3. For the slaw, simple chop the red cabbage and add the cyder vinegar. Super simple!
4. Get your pan onto the BBQ until hot. Generously season and massage your fish fillets with the Mexican rub and olive oil. Lay the fish on the pan, skin side down and delicately cook for 2-3 minutes each side, being careful to not overcook.
5. While the fish is frying, stick the tortillas onto the BBQ for about 30 seconds each side, until air bubble pockets start to appear and they get some colour.
6. Remove the fish and tortillas from the heat and get creating your tacos! Flake on your piping hot fish, spoon the guacamole and slaw and finish with the sweet, zingy salsa.