Baked Fish Tacos (Video Included)
Ingredients
- For Baked Fish
¼ tsp cumin
½ tsp smoked paprika powder
Juice from ½ lime
Pinch of salt and pepper
Olive oil for drizzling
- For Slaw Mix
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
Instructions
- Preheat the steam oven to 400°F using the Preheat Grill mode. Line a baking tray with parchment paper.
- 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.
- Meanwhile, add all salad ingredients in a medium size bowl, toss to coat and set aside.
- 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.
- 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.
- 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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