Tacos with Flaked Char

An untraditional pairing of the legend of Mexican cuisine with the Icelandic champion.

  • Time of preparation:
    30 minutes


Number of servings

  • FLAKED CHAR 2 portions char
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • CORN TORTILLA 4 pcs corn tortilla
  • 2 tablespoons olive oil
  • CRUNCHY VEGETABLES 200 g red cabbage
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 piece red onion
  • 2 tablespoons cider vinegar
  • 1/3 piece cucumber
  • 150 g sour cream
  • 1 sprig fresh dill
  • 1 sprig fresh coriander


  • Discard the outer leaves of the red cabbage and cut out the root. Chop into small strips, then mix together with 2 tablespoons of olive oil, salt, pepper, and 2 tablespoons of cider vinegar. Set aside in the fridge for 20 minutes.

  • Remove the skin from the cucumber, cut it lengthwise into 4 pieces and remove the seeds. Then chop into small cubes. Peel and finely chop the red onion.

  • Add finely chopped dill, salt, pepper, and olive oil to the sour cream.

  • Finely chop the coriander.

  • Lightly season the char with salt and pepper and drizzle with lemon juice. Heat olive oil in a griddle pan and cook the char on both sides on a high heat. Remove the fish and set it aside to rest a while.

    Cook the char skin side down first. This helps to seal in the juices.

  • Brush the tortillas lightly with olive oil, grill for 30 seconds on each side and begin to assemble.

  • Place the cabbage, onion, cucumber, and coriander onto the tortilla.

  • Flake the char with a fork or similar. Set aside the skin.

  • Pile the flaked char on top of the other ingredients, drizzle the dill over the top, fold the tortilla in half, and serve.

Enjoy your meal!