• Prep time: 20 Minutes

  • Cook Time: 10 Minutes

  • 6 tacos

This Shrimp and Artichoke Green Salad is made with quick and easy Italian-herb shrimp, lots of artichoke hearts, fresh tomatoes, toasted pine nuts, and then it’s all tossed together with a zesty lemon vinaigrette. So simple, yet so much flavor!


  • 4 cod or haddock fillets - sliced into thick strips

  • 240 ml buttermilk

  • 1/2 tsp salt

  • 1/4 tsp white pepper

  • 1/4 tsp garlic salt


    Fish Coating:

    • 180 g plain (all purpose) flour

    • 1 tsp baking powder

    • 1 tsp salt

    • 1 tsp black pepper

    • 1/2 tsp celery salt

    • 1 tsp dried thyme

    • 1 tsp paprika

    • 1 tsp chilli flakes

    • Vegetable oil for frying


      Pico De Gallo:

    • 12 cherry (grape) tomatoes - chopped (I used different coloured tomatoes)

    • 1/2 red onion - finely diced

    • small bunch coriander - finely chopped

    • 1-2 jalapenos - finely chopped

    • juice of half a lime

    • 1 tsp salt flakes

    • pinch of sugar


    • 6 white tortillas

    • 4 tbsp mayonnaise

    • 1 tbsp sriracha


  1. Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, place in the fridge to marinate for 20-30 minutes (it doesn't need to marinate for too long as the fish is already tender).

  2. Heat around 1 inch of oil in a large frying pan on a medium-high heat until hot. Preheat the oven to a low heat to keep the fish warm once cooked.

  3. Mix together the fish coating ingredients (except the oil) in a bowl. Take the fish out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the fish in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the fish is coated.

  4. Place the fish pieces carefully in the oil, 4-5 pieces at a time and fry, turning once until golden and crispy (about 3-4 minutes per batch). Once cooked, removed from the oil with a slotted spoon, place on a baking tray and place in the oven to keep warm. Repeat with the rest of the fish.

  5. Meanwhile, mix together all of the pico de gallo ingredients in a bowl.

  6. Heat a second large frying pan on a high heat and add a tortilla to the dry pan. Cook until lightly browned, then turn over and cook the other side until lightly browned (should take around 30-60 seconds each side). Place on a plate and repeat with the rest of the tortillas.

  7. Mix together the mayonnaise and sriracha and put to one side.

  8. Now it's time to assemble. Place a taco on a plate and top with 2-3 pieces of the cooked fish. Spoon on a tbsp of the pico de gallo and drizzle on a little of the sriracha mayo.

  9. Repeat until you have filled all 6 tacos, then serve immediately.