Warren Mendes puts a spicy twist on a quick and easy Mexican classic – fish tacos.

“I like using red cabbage as a garnish. It’s always refreshing, and adds the perfect crunch to a dish.” – Sarai Castillo.

“These tacos are a juxtaposition of smoky umami flavours, crunchy vegetables and delicious coconut ‘crema’. The crema is based on a coconut chutney recipe, I don’t like to make it too thin as I don’t want to lose flavour. There will be extra crema – freeze this for another time." – Anjum Anand

Inspired by stories of eating fish tacos on the Californian coast, Rick Stein comes up with the perfect recipe for summer. This recipe is an edited extract from Rick Stein's new cookbook, The Road to Mexico, Penguin, $49.99.

The whole family will love these easy fish tacos. “Leave out the jalapeno from the recipe if you're heat-shy – the fish tacos will still be tasty,” says Matt Moran.

Pan-fried white fish or cooked prawns would also work well here in place of the ceviche, says Hayden Quinn.

Mango salsa adds refreshing sweetness to these spicy summer tacos.

Serve the seared spicy fish in crisp taco shells with piles of lettuce and an avocado, tomato and jalapeño salsa.

Fresh and bursting with flavour, these tacos are a light take on an old family favourite.

This is a great, messy, spicy dish that is suited well to the barbecue and outdoor eating. Soft tortillas encase spiced fish and a lively pico de gallo salsa (which means ‘rooster’s beak’, but is really just a fresh salsa with as many variations as there are cooks).

Katie Quinn Davies says that these fish tacos are a cinch to prepare, packed with flavour and pretty healthy too (as long as you go easy on the sour cream).

Nothing beats a classic fish taco. Now you can make your own with this simple, healthy recipe.

“For many years the beaches on the north coast of Cornwall were patrolled by Australian lifeguards, originally because they had the surf life-saving skills that were unfamiliar to the locals. For me, this meant many summers of friendship with pleasant Australians, all of whom seemed to be sunny and optimistic. Well, you would be, wouldn’t you, with a summer in Cornwall and lots of locals finding you irresistible? One such lifeguard was Rudy, who used to return year after year. Everyone was extremely fond of him – so much so that we filmed a little sequence about a trip he’d made to Ensenada on the Baja California coast, where they made fabulous fish tacos. We cooked some on the beach in Cornwall by the lifeguard hut, and Rudy took Chalky, my Jack Russell, out for a little surfing lesson. Sadly, when back in Australia five years later, Rudy died of cancer and I always thought that one day I’d get to Ensenada, find the tacos and maybe get the film company to show the early film and me standing on the beach with the taco in memory. That’s how it happened, and this is the recipe” - Rick Stein.