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Baked Fish Tacos (Video Included)


  • For Baked Fish
2 pcs cod fillet, 4 ounce each
¼ tsp cumin
½ tsp smoked paprika powder
Juice from ½ lime
Pinch of salt and pepper
Olive oil for drizzling


  • For Slaw Mix
1 cup red cabbage, thinly slice
¼ cup red onion, minced
1 pc carrot, grated
¼ cup cilantro, chopped
Juice from ½ lime
Pinch of salt and pepper


  • For Spicy Chipotle Sauce

2 tbsp mayonnaise
¼ cup chipotle pepper in adobo sauce (in a can)
4 pcs corn tortillas


  1. Preheat the steam oven to 400°F using the Preheat Grill mode. Line a baking tray with parchment paper.
  2. Drizzle cod fish with lime juice and olive oil on both sides. Add cumin, smoked paprika, salt, and pepper in a small bowl, mix well. Season fish with the mixed spice. Chill in the fridge until needed.
  3. Meanwhile, add all salad ingredients in a medium size bowl, toss to coat and set aside.
  4. When Preheating is done, set the oven to Convection mode for 400°F and bake the fish for 10 minutes until fish is white in the middle. Cut to finger size.
  1. Meanwhile, prepare the sauce. Add mayonnaise and chipotle pepper to a blender and process until smooth and creamy. Transfer to a bowl and set aside.
  2. To assemble the tacos; lay warmed corn tortillas topped with the slaw mix, the baked cod fish, and good drizzle of chipotle sauce. 

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