Olive Magazine
Gently spiced Baja cod fish tacos served with pickled chillies, purple slaw and homemade avocado crema dressing

Baja fish tacos

Published: September 28, 2021 at 11:40 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal414
fat15.9g
saturates6g
carbs36.7g
sugars15.6g
fibre9.4g
protein26.2g
salt1.6g
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Try these spicy Baja-California cod fish tacos, then check out our tacos al pastor, beer-battered fish tacos, chicken tacos and more tacos recipes.

Ingredients

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

PURPLE SLAW

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

AVOCADO CREMA

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

QUICK PICKLED CHILLIES

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

SPICE COATING

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

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.

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

https://www.youtube.com/watch?v=k8UQn8J12UA

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