For the Baja sauce

For the fish

  • 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)


  • STEP 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.

  • STEP 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.

Which fish is best to use in fish tacos?

This recipe uses cod, but you can use almost any fish you like in tacos. Thick, meaty fillets will work best as they’ll hold together during frying. Firm, white fish such as hake, haddock, brill, monkfish or pollock will all work well, as would sea bass, sea bream or salmon.

For all fish, make things easier by sourcing fillets that have already been skinned. If you need to remove the skin you can do this easily by using a sharp knife and cutting firmly between the flesh and the skin, skin-side-down, and cutting away from you.

When buying any fish look out for the blue Marine Stewardship Council tick logo on the packaging, which is given to fish considered to be sustainable.

What is the best sauce to serve with the tacos?

We’ve dressed the tacos with our take on a Baja sauce for the perfect balance of tanginess and heat. This is made by blitzing together yogurt and mayo with jalapeños, lime juice, garlic, fajita seasoning and coriander. If you’re in a rush, you can just serve them with shop-bought chilli sauce and soured cream either straight from the tub or thinned with a little lime juice.

How should I season the fish?

This recipe involves coating the fish in a simple rub of fajita seasoning, lime juice and oil. If you have time, then letting the fish marinate for an hour or two in the fridge will intensify the flavour. If you prefer a milder flavour, then use less of the fajita seasoning.

Can I deep-fry the fish?

Fish tacos often include battered and deep-fried fish. Sometimes the spice is mixed into the batter. If you want to give this a go, try our recipe for beer-battered fish tacos.

Can I make it in advance?

The Baja sauce can be made ahead and kept covered in the fridge for up to three days. The fish can be marinated a few hours before cooking – any longer and it could start to fall apart. The fish is best cooked just before serving.

Can I reheat or freeze the leftovers?

The fried fish can be kept in the fridge for up to two days. If reheating, add a splash of water and reheat thoroughly in the microwave or a covered saucepan – it won’t be crisp but will still taste good and could also be served with rice. Although leftover fish can also be frozen for up to two months, its texture won’t be as good as when cooked fresh. If you do freeze it then defrost in the fridge overnight and reheat thoroughly.

What can I serve with fish tacos?

In addition to the tortillas and Baja sauce, we recommend serving the tacos with a spoonful of curtido (Mexican slaw) and tangy tomatillo salsa (if you can’t get tomatillos, just use fresh tomatoes instead) or try our simple ultimate tomato salsa.

Other additions could include:

How else can I adapt this recipe for fish tacos?

Try our chipotle cod tacos or fish tacos with green jalapeño salsa & chilli cream.

If you want to try salmontacos then have a go with our salmon tacos with lime dressing or grilled salmon tacos with chipotle lime yogurt.

For a fresher-tasting taco, instead of frying you can ‘cure’ the fish using our recipe for spice-cured tuna tacos. You’ll need the freshest fish possible or good-quality smoked salmon. Sliced scallops, picked white crabmeat, or chopped cooked king prawns would all work well.


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