Spicy tacos

Baja-California style spicy fish tacos

  • serves 4
  • Easy

A classic Mexican peninsular snack, these Baja-California style fish tacos are gently spiced and served with pickled chillies, purple slaw and a generous drizzle of homemade avocado crema dressing



  • skinless boneless cod loin 450g, cut into pieces
  • corn tortillas 8 small
  • coriander leaves to serve
  • hot sauce to serve


  • red cabbage 1 small, very finely shredded
  • sea salt
  • limes 2, juiced


  • avocado 1, peeled, stoned and diced
  • half-fat crème fraîche 4 tbsp
  • coriander a handful
  • lime 1, juiced


  • white wine vinegar 100ml
  • caster sugar 50g
  • red chillies 4, sliced into rounds


  • hot smoked paprika 2 tsp
  • cornflour 2 tsp
  • ground cumin 1 tsp


  • Step 1

    To make the slaw, put the cabbage in a large bowl. Sprinkle over 1 tsp sea salt then add the lime juice and toss. Leave for 20 minutes, tossing now and then.

  • Step 2

    To make the crema, put the avocado, crème fraîche, coriander and lime juice in a blender. Whizz, then add water to make a drizzlable sauce. Season with salt.

  • Step 3

    To make the pickled chillies, heat the vinegar, sugar and 100ml water in a pan. Add the chillies and simmer for 2 minutes. Pour into a bowl or clean jar and cool.

  • Step 4

    To spice-coat the fish, heat the oven to 230C/fan 210C/gas 8. Mix the paprika, cornflour and cumin and season. Add the fish and toss to coat. Put the fish on a baking paper-lined tray and cook in the oven for 10 minutes until the fish is just charring at the edges.

  • Step 5

    Griddle the tortillas and keep warm in foil.

  • Step 6

    To assemble, add some slaw to each tortilla. Top with the fish, drizzle over the avocado crema and top with pickled chillies, coriander leaves and hot sauce, if you like.

Nutritional Information

  • Kcals 414
  • Fat 15.9g
  • Saturates 6g
  • Carbs 36.7g
  • Sugars 15.6g
  • Fibre 9.4g
  • Protein 26.2g
  • Salt 1.6g