Baja Fish Tacos

Name: Baja Fish Tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8-12 small soft flour tortillas; 675 g skinless cod fillet; rapeseed oil, for cooking; a little sweet chilli sauce; 1 red onion, thinly sliced; 1 small red cabbage, cored and very finely shredded; 100 ml apple cider vinegar; 50 g caster sugar; 4 fresh red chillies, deseeded and sliced into rounds; 1 garlic clove, peeled; 10 g fresh coriander, plus extra leaves to garnish; juice of 1 lime; 1 tsp fajita seasoning; 50 g natural yoghurt; 50 g mayonnaise; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

These Mexican-inspired fish tacos are served with purple slaw, pickled chillies and a generous drizzle of Baja sauce. Cod is the best fish as it flakes beautifully into lovely chunks but of course you could also use another firm white fish. Ask the fishmonger for a fillet that is even in thickness so that it cook evenly.

Ingredients

8-12 small soft flour tortillas
675 g skinless cod fillet
2 tbsp

Americas
Mexico
Fish course
Pescatarian

Method

To make the slaw, put the red onion and cabbage in a bowl. Sprinkle over 1 teaspoon of salt, then add the lime juice and toss to combine. Leave for 20 minutes, stirring occasionally.

To make the sauce, put the garlic, coriander, lime juice, fajita seasoning, yoghurt and mayonnaise in a NutriBullet or mini food processor. Blitz until smooth and season to taste. Pour into a jug and add a