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Fish tacos with Baja sauce New-recipe-icon

Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make

  • Prep: 15 mins
    Cook: 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 185
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 2
  • Protein 14
  • Fat 12
  • Fibre 3
  • Salt 1.7

Nutrition per serving

  • Calories 185
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 2
  • Protein 14
  • Fat 12
  • Fibre 3
  • Salt 1.7

Ingredients

  • 50g yogurt
  • 50g mayonnaise
  • 1 jalapeno chilli
  • 1 garlic clove
  • 1 lime, juiced
  • small pack coriander
  • 1 tsp fajita seasoning
  • ½ lime, juiced
  • 2 tsp olive oil
  • 20g fajita seasoning
  • 2 cod loins (around 140g each), cut into chunks
  • 8 small corn tortilla, griddled, to serve
  • 8 spoonfuls each curtido and tomatillo salsa, to serve (refer to the method for our recipes)

Method

  1. To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.

  2. To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

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