Enchiladas de Pescado (Red Fish Enchiladas)
Flaked lime marinated white fish rolled in corn tortillas under a smoky red chilli sauce, with crisp lettuce on top.
Made with Red enchilada sauce and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £3.08 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the fish with the juice of 1 lime, the garlic and a pinch of salt. Leave for 10 minutes. Heat 200°C (180°C fan) and warm your ready made red enchilada sauce (see the base recipe) in a pan.
10 min - 2
Heat 1 tbsp oil in a frying pan over a medium heat. Cook the chopped onion for 4 minutes, add the fish and cook for 5 to 6 minutes, turning once, until it flakes easily. Flake it with a fork and add the juice of the second lime.
10 min - 3
Heat the remaining 2 tbsp oil in a small pan. Fry each tortilla for 5 to 8 seconds a side, then dip it in the warm sauce.
- 4
Fill each tortilla with fish and a pinch of the mozzarella, roll up and lay seam side down in a baking dish.
- 5
Pour over the rest of the sauce, scatter with the remaining mozzarella and bake for 12 minutes until bubbling.
12 min - 6
Top with the sliced onion, lettuce and radishes and serve straight away.
Tips
- Hake, haddock, pollock and cod all work. Choose thick fillets so they flake in big pieces.
- Keep the sliced raw onion and lettuce for the top. The contrast of cool crunch against hot sauce is the best part.
- Dip the tortillas in the sauce in a shallow dish, one at a time, and work quickly so they do not tear.
- For dairy free enchiladas leave out the mozzarella and add sliced avocado after baking.
Storing and freezing
Eat the day you make it. Cool leftovers within 1 hour and keep in the fridge for up to 1 day. Reheat until steaming hot all the way through and do not reheat more than once.
Questions
Can I use smoked fish?
It is not traditional, but smoked haddock flakes well and adds a deep flavour. Use 350 g and skip the extra salt. Check that it has not been dyed or glazed with gluten ingredients.
Can I prepare these ahead?
You can cook and flake the fish and make the sauce a day ahead. Fry, fill and bake the enchiladas just before serving so the tortillas keep their texture.
Are they dairy free?
Not as written, because of the mozzarella. Leave it out and the dish is dairy free, as long as your sauce is made with a dairy free stock.
What do I serve with them?
Arroz rojo or simple lime rice and a crisp green salad. A spoonful of guacamole on the side goes well.
More made with red enchilada sauce
Enchiladas de Picadillo (Beef and Potato Enchiladas)
DFEFNFCordero Estofado en Chile Rojo (Braised Lamb in Red Chilli Sauce)
DFEFNFEnchiladas Rojas de Pollo Asado (Red Chicken Enchiladas)
EFNFPambazos de Papa con Chorizo (Dipped Potato and Chorizo Sandwiches)
EFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.