Pescado a la Plancha con Salsa Diabla

Grilled Fish Taco with Salsa Diabla

Are you craving another reason to get out the BBQ. Our latest edition to our A perfect balance of heat and flavour. Quick and easy for a weeknight delight. Unleash the devilishly good taste of Mexico in your own cocina!



  • 500 g fish fillets (Barramundi, Snapper, Flathead purchase the best you can)
  • 200 ml olive oil or substitute with your preferred oil.
  • 1 tbsp butter
  • 5 garlic cloves
  • Salt & pepper (for the fish)
  • Olive oil
  • Lime juice

Salsa Diabla

  • 2 Ancho chilies (cleaned, no tail, no seeds)
  • 4 guajillo chilies (cleaned, no tail, no seeds)
  • 3 arbol chilies (cleaned, no tail)
  • 3 chipotle in adobo chilies
  • 2 garlic cloves
  • 1 onion
  • 5 tomatoes
  • 0.2 ml orange juice
  • 1½ tbsp salt
  • 5 peppercorns
  • 3 tbsp tomato sauce (Ketchup)
  • 100 ml oil

Cooking Instructions

  1. Fish
  • Cut the fish fillets into fingers & season with salt & pepper.
  • For the garlic oil, in a small pot, combine oil, butter, & sliced garlic. Cook on low heat until garlic is done. Set aside in a bowl.
  • In a pan over medium-high heat, add a bit of olive oil, garlic oil, & the seasoned fish. Cook to your preferred doneness.
  • Fish is ready for the tacos.
  1. Salsa Diabla
  • In a pot, add 50 ml oil & stir fry garlic cloves & 1/4 of the sliced onion over medium-high heat. 
  • When the onion turns transparent, reduce to medium heat, add cleaned chilies, & stir frequently to avoid burning. 
  • After 3 minutes, add 3 tomatoes cut into quarters & cook for a further 5 minutes. 
  • Add salt, pepper, orange juice, tomato sauce, & enough water to cover. Cook covered on low heat for 10 minutes. 
  • While the salsa cooks, slice the remaining tomatoes & onion. 
  • After 10 minutes, blend the salsa, strain to remove solids. 
  • In a large pan, sauté the remaining sliced onion for 2 minutes, then add the sliced tomato for another 2 minutes. Add the blended salsa diabla & cook for a further 10 minutes. 
  • Adjust salt if needed, & the salsa diabla is ready! 

Serving suggestions:  

Reheat corn tortillas & place on a plate or into a tortilla warmer or tea towel if you’re cooking for a crowd.  

Add a piece or two of fish on the tortilla. Spoon salsa diabla on top. Add avocado slices. Place a lime wedge on the side. Pinkie’s up, your tacos are ready!  

 🌮🔥 ¡Viva la Salsa! 🎉 

We are makers of award-winning traditional corn tortillas and tortilla chips, sold Australia-wide

Where to Buy

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