Mexican dinner
Baja Fish Tacos
Spiced, flaky white fish in warm corn tortillas with crunchy cabbage slaw and a creamy sriracha-lime sauce. Taco Tuesday upgraded.
Jump to recipe
- 25 min · Under 40 min
- Beginner
- Medium spice
- Serves 2
- Hob
PescatarianGluten freeDairy freeHigh proteinHigh proteinHotFreshCrunchyFamily favorite
Contains: Fish, Eggs. Always check ingredient labels.
Why you'll love it
- Ready in about 25 minutes
- Fresh
- Crunchy
- Family favorite
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- White fish fillets (cod or hake)300 g
- Chilli powder and ground cumin2 tsp
- Small corn tortillas6 whole
- Red cabbage, shredded150 g
- Lime1 whole
- Mayonnaise2 tbsp
- Sriracha1 tsp
- Avocado, sliced1 whole
- Fresh coriander1 handful
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans high protein. We don't publish calorie numbers until they're calculated from real data.
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