Fish Tacos

By Aaron Sanders – Live Fearless Champion and Fearless Foodie 

The perfect midweek fuel up, these fish tacos are a crowd pleaser and are packed full of all the goodness you need for this year’s Live Fearless Challenge. 


  • 400g fish, skin off – can be of your choice, snapper, salmon, basa or in this case, barramundi 
  • 1 packet taco seasoning (you can make your own too) 
  • Tablespoon olive oil 
  • 8 taco shells or wraps 
  • 1 cos lettuce  
  • 150g cherry tomatoes 
  • 1 tablespoon of apple cider vinegar 
  • 1 avocado 
  • Lite sour cream (optional) 
  • Chipotle & pineapple mayo* (store bought is fine or any mayo flavour you prefer, but recipe for homemade is included) 
  • Coriander 
  • 1 red onion 
  • 2 tablespoons of sugar 
  • 2 tablespoons of salt 
  • Half cup red wine vinegar 
  • Limes to serve 

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item. 

Prep Time

10-15 minutes  

Cooking Time

60-70 minutes




  1. For the fish, slice into cubes, about 1.5cm in size. Coat with the olive oil and then the taco seasoning. Mix and set aside for 20 minutes to marinade. 

2. For the pickled onion, cut the red onion in half, remove the outer skin and then slice into thin half rounds. Add the sugar and salt and massage into the onion.  

3. Once combined, add the red wine vinegar, stir and set aside for at least 20 minutes. 

4. Preheat the oven to 200 degrees and then in a lined tray cook the fish for 7 to 10 minutes (depending on your fish choice). 

5. For the salsa dice the cherry tomatoes and season with salt and pepper. Stir through the apple cider vinegar and set aside for serving. 

6. Just before serving, drain off any of the excess liquid so the tacos don’t go soggy. 

7. *For homemade chipotle mayo, in a jug add 1 whole egg, ¼ cup of pineapple juice, 1 teaspoon of mustard, 2 chipotle chillis and 250ml of neutral oil. I use grapeseed. Using a stick blender, push the blender head to the bottle of the jug, blend and slowly draw the mixer up from the bottom. As you do so, the mix will emulsify and thicken. (there will be a video on this too). 

8. Take all the leaves off the lettuce, give them a good wash under cold water and then dry them in some paper towel. Once dried, shred the leaves and set aside to serve. 

To assemble

On a warmed tortilla, put 1 teaspoon of sour cream and spread around. Next add some shredded lettuce, followed by a tablespoon of salsa, then a portion of the fish. Top the fish with some pickled onion, then mayo. Finish with some fresh coriander and a squeeze of lime as you are about to eat!  

Get in the prime taco eating position, tilt the head and get stuck into this delicious healthy meal! 

About the Author

Our new Fearless Foodie contributor and CCA ambassador, Aaron Sanders. Aaron was diagnosed with Crohn’s disease in 2012, after being misdiagnosed with a parasite and has managed his condition via infusions ever since. He is a passionate foodie and competed in Season 13 of MasterChef Australia. Aaron is using his social media platform to spread awareness for this invisible disease that affects so many. As a CCA ambassador, Aaron is excited to create different recipes and share food ideas with the Crohn’s and colitis community.