Fish Tacos With Best Ever Taco Sauce!
Ingredients
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
Toppings
- 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
Instructions
- 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