Gurnard Tacos

Using delicious fresh Gurnard from Cornish waters, it's simply pan-fried and married with fresh vegetables and homemade salsa - ready to eat in just 15 minutes!

  1. Begin with your salsa…. Heat a frying pan and then cut the kernels from the corn. Transfer them to a hot dry pan and brown off nicely. Don’t be shy!
  2. Then finely dice the onions & garlic place into a bowl and zest/juice the lime and season. This will take the edge of the onions and garlic, giving you a much better end result. By then the sweetcorn should be nicely browned. Add that to the bowl.
  3. Next heat the tacos, put them onto a baking tray and into the oven at 180c until lightly browned
  4. Finely slice your cabbage, add to a bowl tip the sugar and cumin seeds on it and then pour the vinegar on. Put to the side.
  5. To prep the fish, cut either side of the spin bones and remove. Then dice into 1cm bite size pieces. Season generously with the all purpose seasoning
  6. In the same pan as the sweetcorn, reheat with a little oil and then straight in with gurnard and leave to colour nicely. You don’t need to cook it all the way through.
  7. Finely chop the parsley/coriander and add the salsa. Mix.
  8. Now bring everything together, either build your tacos as you wish or put everything on the table for the family to enjoy.

Author Rupert Cooper - Philleigh Way Cookery School


  • Author: Rupert Cooper - Philleigh Way Cookery School
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 4


  • Skinless Gurnard Fillets (1 per person)
  • Soft tacos
  • 1 red onion
  • 1 clove garlic
  • 1 red chilli
  • 1 corn on the cob
  • 2 Vine tomatoes (or handful cherry tomatoes)
  • 2 limes
  • Handful flat leaf parsley & coriander
  • 1 tbsp all purpose seasoning
  • ⅓ white cabbage
  • 3 tbsp white wine vinegar
  • 5 tbsp caster sugar
  • 1 tsp cumin seeds
  • Sour cream
  • Hot sauce (optional)