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22/08/2017 Recipes

Recipe: Fish Tacos by Irish Pride winner Pat Cassidy


Summer wouldn’t be summer without Irish Pride Bunsters Buns. Throughout the summer we have teamed up with Irish Pride with a tasty offer of a Calor Mini BBQ BBQ utensil kit and Irish Pride Bunster Hamper selected by Irish Pride.

Over the summer we have recieved some great entries, including Pat Cassidy's BBQ Fish Tacos, feeling peckish? Why not try Pat's recipe below.

BBQ Fish Taco's


  • 500g Cod (or Red Snapper) steaks or other firm white fish, cut into 3cm cubes
  • Zest of 2 lime and juice of 1, plus lime wedges to serve (save the other one for the salsa)
  • 1 tbsp honey
  • 1 tbsp olive oil
  •  tsp garlic salt
  • 1 tsp mild chilli powder
  • 1 tsp ground cumin
  • 1 tsp sugar
  • Warmed Bunster Fours

For the salsa

  • 1 small red onion, finely chopped
  • Juice 1 lime 2 small mangoes
  • Diced 1 green jalapeño chilli, finely chopped
  • ¼ tsp ground cumin
  • Small handful coriander, chopped

For the chilli cream

  • 100g soured cream
  • 1 tbsp chipolte, Tabasco, or other hot pepper sauce


  • In a shallow dish, mix the cod with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 minutes in the fridge.
  • In a small bowl, mix together the all the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. Dust with the spices and seasoning. Chill until ready to cook.
  • Make the salsa. Put the red onion in a bowl, cover with the lime juice Add the the diced mango, Jalopeno coriander and spices, mix together the ingredients.
  • In a separate bowl mix the soured cream, chipotle and hot pepper sauce for the chilli cream and season.
  • Flatten the Bunster 4s with a rolling pin and place in oven for 1 min approximately
  • Heat the barbecue or griddle. Cook the fish skewers for 2-3 mins each side on direct heat until grill marks appear and it feels firm.
  • Serve the fish with warm flattened Bunster 4s, cabbage, radishes, the chilli cream, and mango salsa.