I love simple dinners, and these baked fish tacos were great. Very light, easy to make and customisable. Serve with salsa, Mexican rice and street corn. For dessert I always go with my famous Churros and chocolate sauce! The kids love them! You can find the recipe on the blog.
Baked fish is perfect when you want something light. I will also be sharing my battered fish tacos soon too. So don’t miss out on that recipe.
Preparation Time 30 minutes
Cook Time 25 minutes
Yield 12-15 small tacos
Ingredients
15 small flour/corn tortillas
1 kg cod fillets
1 teaspoon cumin powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoons black pepper
2 tablespoon cajun spice
1 tablespoon olive oil
1 tablespoon butter
Sauce
1/2 cup sour cream
1/3 cup mayonnaise
2 tablespoons lime juice
1 teaspoon garlic powder
1 tablespoon hot sauce
Toppings
1/2 small head shredded white cabbage
1/2 small head shredded red cabbage
1 cup guacamole (recipe here)
2 tomatoes- diced
1 onion- sliced
1/2 bunch coriander- chopped- optional
1 lime- in wedges
Instructions
Line a baking sheet with parchment paper. Set it aside.
Dry the fish with kitchen paper then place it on the parchment paper.
In bowl, combine the spice rub: the cumin powder, cayenne, salt, black pepper and cajun spice. Mix well and rub it into both sides of the fish. Lightly drizzle over with the olive oil and rub it in. Top with a knob of butter on each fillet of fish.
Bake the fish at 180c for 20-25 minutes. Broil it for 2-3 minutes. Set the fish aside.
Combine all the sauce ingredients in a bowl. Mix it in and set it aside.
To assemble: spread guacamole on the bottom of the tortilla. Top with the shredded cabbage, tomatoes, onions, coriander, fish and then lastly the sauce. Squeeze on some lime juice and serve.
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