Grilled Amritsari Masala Fish Tacos

We enjoyed this fish recipe, from Cooking With Love and Spices, so much when we tried it recently, that we are repurposing it into an Indian-style taco.  This is how my younger son ate his fish the night we first tried it.  It’s quick, easy, and oh-so flavourful!

Prep Time: 10 minutes

Cook time: 10 minutes

Serves: 4 people


  • Amritsari Masala Fish
  • 4 Naan bread
  • President’s Choice Peach (or mango) Chutney
  • Red Pepper Jelly
  • Raita
  • Diced Mango
  • Cucumber slices
  • Coleslaw


  1. Follow instructions for Amritsari Masala Fish.  Flake cooked fish into a serving dish.
  2. Lightly toast naan on the grill.  Spread peach chutney on half of naan, red pepper jelly on the other half.  Put flaked fish, coleslaw, cucumber slices, and diced mango in the middle and drizzle with Raita.


  • Any type of flaky, mild fish will work with this recipe.
  • I prefer peach chutney, but by all means you can use mango chutney instead.
  • If you want extra heat, sliced jalapeno peppers would be awesome in this.
  • You can use tortillas for this, but it lends itself so perfectly to naan bread so go for it!
  • Make sure you keep the naan soft and pliable.  Do not over toast it or it will become crispy and crack.  No one wants cracked tacos.

Let us know how this works for you.  We’d love to know your variations.  And don’t forget to follow us on Facebook and Instagram for other X-Rated Food ideas and impressions.

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