Fish Tacos With Best Ever Taco Sauce!
24small tacos
24small tacos
Fish Tacos
  • 24 small white corn tortillas
  • 1kg Blue Grenadier fillets
  • 1/2tsp ground cumin
  • 1/2tsp cayenne pepper
  • 1tsp salt
  • 1/4tsp 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
  • 1cup grated cheese
  • 1 lime cut into 8 wedges to serve
Fish Taco Sauce
  • 1/2cup sour cream
  • 1/3cup Mayo
  • 2 Tbsp lime juice
  • 1tsp garlic powder
  • 1tsp Sriracha sauce or to taste
  1. 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.
  2. 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.
  3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  4. To serve the tacos, toast the corn tortillas quickly on a large dry fry pan or griddle over medium/high heat.
  5. 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