Make Ahead

Fish Tikka Tacos

September 23, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

My favorite tacos, it’s finger licking good and so much fun to assemble. There is a great synergy between Indian and Mexican food - cilantro, cumin, the various chilies. Making Tikka Masala Tacos is always a runaway hit. —MasalaMama

What You'll Need
  • For the spice blend:
  • 2 tablespoons paprika (you can also combine 1 tbsp of smoked paprika with 1 tbsp or regular paprika)
  • ¼ - ½ teaspoons red pepper flakes (optional, for a spicier dish)
  • ¾ teaspoons salt
  • ¼ teaspoons peppercorn, crushed
  • 1 tablespoon oil
  • For the Tacos and Avocado Pico de Gallo:
  • 1 jar Masala Mama Tikka Masala Simmer Sauce
  • pounds fish fillets, such as salmon, tilapia, halibut etc.
  • 3-4 tablespoons ghee, butter, or oil

  • ¼ cups heavy cream or coconut milk
  • 1 avocado, diced
  • 1 tomato, diced
  • 1 onion, diced
  • 1 bunch cilantro, chopped
  • ½-1 jalapeño or thai green chili, finely chopped (deseeded for a milder pico de gallo)
  • 1 lime, juiced
  1. Mix ingredients for the spice blend in a small bowl and rub spice blend on both sides of the fish fillet.
  2. Heat ghee/oil on a non-stick pan. Sear the fish, it should get a nice char and be cooked through. Set aside.
  3. In a pot or microwavable bowl combine Masala Mama Tikka Masala Simmer Sauce, with cream or coconut milk and heat. Adjust salt to taste.
  4. Make the pico de Gallo by adding the avocado, tomato, onion, cilantro, chili pepper, lime juice, and a pinch of salt together in a medium bowl. Adjust salt to taste.
  5. To assemble the tacos: Heat tortilla on a skillet, add fried fish, top with Masala Mama Tikka Masala Sauce, garnish with pico de gallo, and serve!
  6. TIP: You can use any toppings for this taco. Guacamole, kachoombar, shredded cabbage, all work well.

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