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.


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


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


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


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


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


  • 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...


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