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.

Watch our 20-second video for the easiest way to stone an avocado...

Nutritional Information

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