Fish Tacos With Best Ever Taco Sauce!

Fish Tacos With Best Ever Taco Sauce!

Course Main Dish, Platter
Cuisine Asian
Servings 24 small tacos


Fish Tacos

  • 24 small white corn tortillas
  • 1 kg Blue Grenadier fillets
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp Olive oil
  • 1 Tbsp Butter


  • 1/2 small purple cabbage
  • 2 medium avocado sliced
  • 2 tomatoes diced
  • 1/2 diced red onion
  • 1/2 bunch coriander longer stems removed
  • 1 cup grated cheese
  • 1 lime cut into 8 wedges to serve

Fish Taco Sauce

  • 1/2 cup sour cream
  • 1/3 cup Mayo
  • 2 Tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp Sriracha sauce or to taste


  • Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of fish.
  • Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 180c for 20-25 min. To brown edges, grill for 3-5 minutes at the end if desired.
  • Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  • To serve the tacos, toast the corn tortillas quickly on a large dry fry pan or griddle over medium/high heat.
  • To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos
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