Baja fish tacos
A classic Mexican peninsular snack, these Baja-California style cod fish tacos are gently spiced and served with pickled chillies, purple slaw and a generous drizzle of homemade avocado crema dressing
- 450g skinless boneless cod loincut into pieces
- 8 small corn tortillas
- to serve coriander leaves
- to serve hot sauce
PURPLE SLAW
- 1 small red cabbagevery finely shredded
- sea salt
- 2 limesjuiced
AVOCADO CREMA
- 1 avocadopeeled, stoned and diced
- 4 tbsp half-fat crème fraîche
- a handful coriander
- 1 limejuiced
QUICK PICKLED CHILLIES
- 100ml white wine vinegar
- 50g caster sugar
- 4 red chilliessliced into rounds
SPICE COATING
- 2 tsp hot smoked paprika
- 2 tsp cornflour
- 1 tsp ground cumin
Nutrition: per serving
- kcal414
- fat15.9g
- saturates6g
- carbs36.7g
- sugars15.6g
- fibre9.4g
- protein26.2g
- salt1.6g
Method
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.