Ready in under an hour, these vibrant tacos burst with fresh flavors and textures that will transport you straight to the beach. We’re talking perfectly seasoned fish, charred sweet corn, crisp cabbage slaw, and a creamy Baja sauce – all wrapped in warm, homemade flour tortillas (or store-bought if you’re short on time!).
This recipe is perfect for:
- A quick and easy weeknight meal: Takes only 25 minutes prep and 25 minutes cooking for a satisfying and healthy dinner.
- A crowd-pleasing party appetizer: Make them mini-sized for a fun finger food everyone will love!
- A light and refreshing summer lunch: Packed with protein from the fish and fiber from the veggies, it’s a guilt-free way to beat the heat.
Here’s what you’ll need (Serves 4):
- Spicy Baja Fish:
- 1 x 300g Blue-eye Trevalla Fillet (or any firm white fish)
- 1 tsp Ground Cumin
- ½ tsp Mild Chili Powder
- 1 tbsp Lime Juice
- 1 Cob Sweet Corn
- Olive Oil Spray for Cooking
- Crunchy Slaw:
- 4 cups (320g) Finely Shredded Red Cabbage
- 1 Baby Cos Lettuce, Shredded
- 1 Red Onion, Thinly Sliced
- 2 Handfuls Coriander Leaves, Chopped
- Optional: Charred Corn Kernels (from the cooked cob)
- Warm tortillas (homemade or store-bought):
- 4 Flour Tortillas (See recipe tip below!)
- ½ recipe Black Bean Dip (or your favorite store-bought variety)
- Creamy Baja Sauce:
- ½ cup (140g) Reduced-Fat Natural Greek Yogurt
- 2 tsp Lime Juice
- ¼ tsp Mild Chili Powder (or to taste)
- Pinch of Salt
Spice Up Your Prep!
- Homemade Flour Tortillas Tip: Want to take your tacos to the next level? Make your own tortillas in advance and freeze them! Simply thaw and warm them before using.
- Mini Tacos for Little Hands: If you’re making these for kids, halve the tortilla size and allow two per person.
Let’s Get Cooking!
(Full detailed instructions with timings are provided below)
- Marinate the Fish: Give your fish a flavor boost with a quick marinade of cumin, chili powder, and lime juice.
- Char the Corn: Grill or pan-fry the corn for a smoky, caramelized taste.
- Cook the Fish: Sear the marinated fish to juicy perfection.
- Assemble the Slaw: Toss the shredded veggies and herbs together for a refreshing and colorful topping.
- Whip Up the Baja Sauce: Combine yogurt, lime juice, chili powder, and salt for a cool and creamy counterpoint to the spicy fish.
- Warm the Tortillas: Get those tortillas nice and pliable for easy folding.
- Taco Time! Pile your tortillas high with savory black bean dip, juicy fish, crunchy slaw, and a dollop of Baja sauce. Fold, devour, and enjoy!
