Fiery Fish Tacos

Soft shell tacos are fast becoming a staple menu item on Modern Australian menus! Perfect for sharing, load up your tacos with a variety of sauces and proteins.


    While this recipe contains gluten free ingredients it may not be suitable for a gluten free diet. Please check all ingredients listed to ensure this recipe will meet your needs for gluten free.

    Makes 10 tacos


    30ml Rice bran oil

    650g Snapper fillets

    3 Avocados

    10 Soft Tacos

    100g red cabbage, sliced thinly

    2 medium carrots, grated

    150mL MAGGI Hollandaise Sauce

    50mL MAGGI Fiery Hot Sauce

    1 bunch Coriander

    Salt to taste



    1. Heat oil in frying pan. Pan fry snapper fillets until cooked. Remove from heat and cut into strips.
    2. Prepare the avocado by removing the seed and scooping out the flesh. Cut into slices and set aside.
    3. Heat soft tacos on grill plate.
    4. Arrange cabbage, carrot, avocado and snapper strips evenly across soft tacos. Drizzle with MAGGI Hollandaise, MAGGI Fiery Hot Sauce and top with coriander.
    5. Serve on a sharing platter with lime wedges.

    Chefs Tip

    Consider adding 'Taco Tuesday' to your specials board and offering a variety of different soft shell tacos! 

    Mix up your soft shell tacos with a variety of sauce toppings. We recommend the following toppings:

    • MAGGI Taste of Americas Fiery Hot Sauce
    • MAGGI Hollandaise Sauce
    • MAGGI Taste of Americas Salsa Roja
    • MAGGI Taste of Asia Chilli Garlic Paste