September 26, 2025 • 6 mins
Tacos are a great way to get more vegetables into your diet and they’re quite cheap to make as the fish goes a long way!
Makes 6 tacos – enough for 2-3 people
Ingredients
- 100-150g gurnard, cut into three pieces (can use any fish really)
- ½ tsp sea salt
- 2 tbsp flour
- 1 tsp cumin seeds
- 1 tsp each butter and oil
- 6 small corn or flour tortillas
Guacamole
- 1 avocado
- A small handful of fresh coriander
- Lemon or lime juice
- Chilli (fresh or flakes) to taste
- Salt and pepper to taste
To serve
- 1 cup shredded lettuce (or cabbage, spinach, or grated carrot)
- 1 tomato, diced (leave out if not in season)
- Fresh coriander
- Hot sauce
- A squeeze of lemon or lime juice
Method
- Dust the fish pieces in sea salt, then in the flour and finally in the cumin seeds. Fry with oil and butter in a pan over medium heat.
- While the fish cooks, warm each tortilla in a dry pan. I do them in a stack and keep rotating and turning them, so they all get well warmed through.
- To make the guacamole, smoosh together (in a blender or by hand) the avocado, coriander, lemon or lime juice, chilli, salt and pepper. Taste and adjust seasoning as needed. Thin with a little cold water, if you like, to get a smooth purée.
- To serve, smear each tortilla with guacamole, top with lettuce, then fish pieces, tomato, fresh coriander, and hot sauce. Squeeze over some lime juice. Fold and EAT!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from news Talks at be.
Speaker 2 (00:12):
Nicki works our cock is here with us this morning
with a delicious snappy little springtime recipe. NICKI, good morning.
Speaker 3 (00:19):
It isn't bit snappy, isn't it?
Speaker 1 (00:21):
Yeah to you?
Speaker 2 (00:22):
Yeah? So you are what next weekend going to be
in Port Charmers for the seafood Festival. I've never been
to the Port Charmer Seafood Festival.
Speaker 3 (00:29):
I know, please put it on your bucket list or
I hate that expression actually, but please put it on
your wish list. Yes, because it's really special because of
the produce they You know, you're right there in sort
of power Land, clam Land, White Baby Blue, cold Blue,
cord Land, I'm crazy everywhere, and it's just one of
(00:50):
those food festivals where you know, there's lots of different
food that you're there for the seafood and it's extremely good.
Would be?
Speaker 1 (00:58):
So would that be?
Speaker 2 (00:58):
I'm putting you on the spot here, Would that be
our best kind of seafood region? Like I tager on
the in the lower part of the South Island. Do
you think I.
Speaker 3 (01:06):
Think you'd had to say?
Speaker 1 (01:07):
Yes?
Speaker 3 (01:08):
I really do, because when I mean I was at
this festival two years ago and I was blown away.
I was like, oh, people are lining up for half craze,
well like butter on it at this festival. Yeah, that
doesn't happen everywhere. Oh look you can get a beautiful
big pile of power or fritters. Oh. And I was
really blown away. It was fantastic.
Speaker 2 (01:25):
It's really good.
Speaker 3 (01:26):
And the great thing about it is it's right on
the wharf. It's right at the port.
Speaker 2 (01:30):
Yeah and port.
Speaker 3 (01:31):
I mean, I don't know the last time that you
were invited into Ports of Auckland, but I never get
invited there. They don't open that up to the public,
whereas on this one day Port Charmers opens up.
Speaker 2 (01:41):
Ah that's good.
Speaker 3 (01:44):
Yeah, I'm wandering around.
Speaker 2 (01:46):
There's usually a bit of a sort of health and
safety thing, eh. I meant like, as kids were used to,
my family used to just for kicks off of our
weekend activity. Cheap weekend activity would be the bundle the
four kids into the family van and we'd drive over
to Littleton Harbor and just walk around the walk around
the port in Littleton. And when I was a kid,
(02:06):
could just and some of those old dwarves, you know,
like one, one hundred and fifty years old, and you
just you're allowed to walk around them all gollo, I
want to stumble over the gaps.
Speaker 3 (02:15):
And it was just totally, factually exactly stand on the edge,
looking around the ocean, puling around the big pilo.
Speaker 2 (02:22):
Good thing. You're not allowed to do it probably a
good thing.
Speaker 3 (02:26):
Yeah, but you are on this one day, So get
yourself a ticket. Nattie Limb is going to be the
two and I've been really loving whose show, yes, and
so yeah, it's a good day. It's fantastic. Look, I thought,
you know when you when we think about seafood, sometimes
we think it's very expensive. I think because you look
at you know, it's forty dollars a kilo, it's forty
five dollars a kilo. Whatever, snap, I can get up
to fifty dollars and all of that. But I've got
(02:47):
some easy fish tacos for you that use about one hundred,
one hundred and fifty grams of gurner. And I bought
this amount the other day and it was cost me
six six dollars something at my local fishmonger, so it
was nothing. And this is enough to make about six
taco which if you're me, I'm a two or three
taco girl, I think you can say. So, you know,
this feeds a few people, So look, get your lovely
(03:09):
goonet or snapper or whatever you like. Really it doesn't matter.
You know, Travelli's a really lovely fish for this car
wi would be great. Sprinkle a bit of salt over it,
dusted and a little bit of flour that you've also
put a teaspoon of cuman seeds and there goes your
kind of Mexican flavor right there. That's where it starts,
as those cuman seeds. And then you're just going to
(03:29):
fry that off beautifully though, and a little bit of oil.
While the fish cooks, you can want to warm some
tortilla you can use. I love to use the proper
corn tortillas, but if you're tortilla, but if you're more
into the flower ones, you go for it. And I
warm those up by putting them in a little pile
in a dry pan and I just kind of rotate
them as I'm cooking the fish, and you want to
(03:50):
stack those up, But prior to that, I will have
made some guacamole, because I don't think you can have
a taco without a bit of guacamole. And avocado are
really prime at the moment. They're cheap and they're good.
So throw a whole avocado with a big handful of
fresh coriander, bit of lemon or lime juice, a little
bit of chili, perhaps chili flakes in there, good amount
of salt and pepper. Yes, you can put garlic in
(04:11):
there if you like, but don't be putting your chopped
tomatoes in there, thanks very much. No, I'm just about
the green stuff you know in here. So taste it,
you know, mush it all up either blender if you
like it really smooth. You can also when advocados are
a bit expensive, I will do it in a blender
and I will thin it down with a little bit
of ice cold water, and no one's the wiser and
(04:32):
you get a beautiful, really smooth, beautiful guacamole. Other people
like the chunky thing. You go for it to serve
our little tortilli. Smear each tortilla with the guacamole and
this helps with the juices from the fish and the
lemon juice in that not kind of make your tortilla collapse.
Top it with a bit of lettuce then your fish pieces.
In the summer, i'd be using a little bit of
(04:53):
chopped tomatoes or salsa or something like that. But really,
at the moment, we're not in there. We're not in
that tomato season. I know they are here all year round,
but I wouldn't be using them. Bit a fresh coriander,
some lovely hot sauce, and a good squeeze of lime
juice if you've got it, lemon juice, fold and eat them.
And they're They're just insanely good. And as I say,
a small amount of fish goes a long way with
(05:14):
these pretty healthy dinner.
Speaker 2 (05:16):
I think, I just reckon it's great. I mean, you
can turn anything into a taco these days, but it
is just so I mean, well, yeah, I've got to
be careful here, because I do. I do love like
a little bit of pork and going yeah, but that does.
I think it's very hard to get like super fresh
fish taco. It's very very hard to beat.
Speaker 3 (05:36):
Oh, it's very hard to get them. Yeah, I agree,
so lok, yeah, knock yourselves out. There'll be someone selling
those at the festival. I guarantee it. Yeah, well, I
can't guarantee it, but I bet there.
Speaker 2 (05:44):
Well yes, yeah, I guarantee yes, yeah yeah. Okay, Well,
we look forward to your reporting back. It's a tough
gig next weekend from the from the Port Charmers Seafood Festival,
and we'll make sure we've got details for that up
on the News Talks. He'd be website for.
Speaker 1 (05:58):
More from Saturday Morning with Jack Tame. Listen live to
News Talks he'd be from nine am Saturday, or follow
the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack Team podcast
from news Talks at be.
Speaker 2 (00:12):
Nicki works our cock is here with us this morning
with a delicious snappy little springtime recipe. NICKI, good morning.
Speaker 3 (00:19):
It isn't bit snappy, isn't it?
Speaker 1 (00:21):
Yeah to you?
Speaker 2 (00:22):
Yeah? So you are what next weekend going to be
in Port Charmers for the seafood Festival. I've never been
to the Port Charmer Seafood Festival.
Speaker 3 (00:29):
I know, please put it on your bucket list or
I hate that expression actually, but please put it on
your wish list. Yes, because it's really special because of
the produce they You know, you're right there in sort
of power Land, clam Land, White Baby Blue, cold Blue,
cord Land, I'm crazy everywhere, and it's just one of
(00:50):
those food festivals where you know, there's lots of different
food that you're there for the seafood and it's extremely good.
Would be?
Speaker 1 (00:58):
So would that be?
Speaker 2 (00:58):
I'm putting you on the spot here, Would that be
our best kind of seafood region? Like I tager on
the in the lower part of the South Island. Do
you think I.
Speaker 3 (01:06):
Think you'd had to say?
Speaker 1 (01:07):
Yes?
Speaker 3 (01:08):
I really do, because when I mean I was at
this festival two years ago and I was blown away.
I was like, oh, people are lining up for half craze,
well like butter on it at this festival. Yeah, that
doesn't happen everywhere. Oh look you can get a beautiful
big pile of power or fritters. Oh. And I was
really blown away. It was fantastic.
Speaker 2 (01:25):
It's really good.
Speaker 3 (01:26):
And the great thing about it is it's right on
the wharf. It's right at the port.
Speaker 2 (01:30):
Yeah and port.
Speaker 3 (01:31):
I mean, I don't know the last time that you
were invited into Ports of Auckland, but I never get
invited there. They don't open that up to the public,
whereas on this one day Port Charmers opens up.
Speaker 2 (01:41):
Ah that's good.
Speaker 3 (01:44):
Yeah, I'm wandering around.
Speaker 2 (01:46):
There's usually a bit of a sort of health and
safety thing, eh. I meant like, as kids were used to,
my family used to just for kicks off of our
weekend activity. Cheap weekend activity would be the bundle the
four kids into the family van and we'd drive over
to Littleton Harbor and just walk around the walk around
the port in Littleton. And when I was a kid,
(02:06):
could just and some of those old dwarves, you know,
like one, one hundred and fifty years old, and you
just you're allowed to walk around them all gollo, I
want to stumble over the gaps.
Speaker 3 (02:15):
And it was just totally, factually exactly stand on the edge,
looking around the ocean, puling around the big pilo.
Speaker 2 (02:22):
Good thing. You're not allowed to do it probably a
good thing.
Speaker 3 (02:26):
Yeah, but you are on this one day, So get
yourself a ticket. Nattie Limb is going to be the
two and I've been really loving whose show, yes, and
so yeah, it's a good day. It's fantastic. Look, I thought,
you know when you when we think about seafood, sometimes
we think it's very expensive. I think because you look
at you know, it's forty dollars a kilo, it's forty
five dollars a kilo. Whatever, snap, I can get up
to fifty dollars and all of that. But I've got
(02:47):
some easy fish tacos for you that use about one hundred,
one hundred and fifty grams of gurner. And I bought
this amount the other day and it was cost me
six six dollars something at my local fishmonger, so it
was nothing. And this is enough to make about six
taco which if you're me, I'm a two or three
taco girl, I think you can say. So, you know,
this feeds a few people, So look, get your lovely
(03:09):
goonet or snapper or whatever you like. Really it doesn't matter.
You know, Travelli's a really lovely fish for this car
wi would be great. Sprinkle a bit of salt over it,
dusted and a little bit of flour that you've also
put a teaspoon of cuman seeds and there goes your
kind of Mexican flavor right there. That's where it starts,
as those cuman seeds. And then you're just going to
(03:29):
fry that off beautifully though, and a little bit of oil.
While the fish cooks, you can want to warm some
tortilla you can use. I love to use the proper
corn tortillas, but if you're tortilla, but if you're more
into the flower ones, you go for it. And I
warm those up by putting them in a little pile
in a dry pan and I just kind of rotate
them as I'm cooking the fish, and you want to
(03:50):
stack those up, But prior to that, I will have
made some guacamole, because I don't think you can have
a taco without a bit of guacamole. And avocado are
really prime at the moment. They're cheap and they're good.
So throw a whole avocado with a big handful of
fresh coriander, bit of lemon or lime juice, a little
bit of chili, perhaps chili flakes in there, good amount
of salt and pepper. Yes, you can put garlic in
(04:11):
there if you like, but don't be putting your chopped
tomatoes in there, thanks very much. No, I'm just about
the green stuff you know in here. So taste it,
you know, mush it all up either blender if you
like it really smooth. You can also when advocados are
a bit expensive, I will do it in a blender
and I will thin it down with a little bit
of ice cold water, and no one's the wiser and
(04:32):
you get a beautiful, really smooth, beautiful guacamole. Other people
like the chunky thing. You go for it to serve
our little tortilli. Smear each tortilla with the guacamole and
this helps with the juices from the fish and the
lemon juice in that not kind of make your tortilla collapse.
Top it with a bit of lettuce then your fish pieces.
In the summer, i'd be using a little bit of
(04:53):
chopped tomatoes or salsa or something like that. But really,
at the moment, we're not in there. We're not in
that tomato season. I know they are here all year round,
but I wouldn't be using them. Bit a fresh coriander,
some lovely hot sauce, and a good squeeze of lime
juice if you've got it, lemon juice, fold and eat them.
And they're They're just insanely good. And as I say,
a small amount of fish goes a long way with
(05:14):
these pretty healthy dinner.
Speaker 2 (05:16):
I think, I just reckon it's great. I mean, you
can turn anything into a taco these days, but it
is just so I mean, well, yeah, I've got to
be careful here, because I do. I do love like
a little bit of pork and going yeah, but that does.
I think it's very hard to get like super fresh
fish taco. It's very very hard to beat.
Speaker 3 (05:36):
Oh, it's very hard to get them. Yeah, I agree,
so lok, yeah, knock yourselves out. There'll be someone selling
those at the festival. I guarantee it. Yeah, well, I
can't guarantee it, but I bet there.
Speaker 2 (05:44):
Well yes, yeah, I guarantee yes, yeah yeah. Okay, Well,
we look forward to your reporting back. It's a tough
gig next weekend from the from the Port Charmers Seafood Festival,
and we'll make sure we've got details for that up
on the News Talks. He'd be website for.
Speaker 1 (05:58):
More from Saturday Morning with Jack Tame. Listen live to
News Talks he'd be from nine am Saturday, or follow
the podcast on iHeartRadio.
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