Tacos de Pescado a la Plancha (Griddled Baja Fish Tacos)
Flaky white fish seared with smoky spice in warm corn tortillas, with crunchy lime cabbage and a cooling lime crema.
Made with Lime crema (Mexican soured cream sauce) and Corn tortillas from masa harina and Fajita seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.20 a head
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
Pat the fish dry and cut into large chunks, about 4 cm. Toss with the fajita seasoning mix (see the base recipe), the oil and half the lime juice. Leave for 10 minutes.
10 min - 2
Toss the cabbage, radishes and coriander with the rest of the lime juice and a pinch of salt. Leave to soften slightly.
- 3
Heat a non stick frying pan or griddle over a high heat. Cook the fish for 2 to 3 minutes on each side, turning gently, until opaque, flaky and browned in places.
5 min - 4
Warm your corn tortillas (see the base recipe) in a dry pan for 30 seconds on each side.
- 5
Build the tacos with a spoonful of your lime crema (see the base recipe), fish, then slaw.
- 6
Serve straight away with lime wedges.
Tips
- Cut the fish into chunky pieces and turn it only once, so it stays in flakes rather than breaking up.
- Salt and lime soften the cabbage in a few minutes but keep a crunch. Dress it just before serving.
- Use thick, firm fish like hake, haddock, pollock or cod. Delicate fish like sole falls apart on the pan.
- Add sliced avocado or a pinch of chilli flakes if you like more richness or heat.
Storing and freezing
Best eaten straight away. Keep leftover cooked fish in the fridge for up to 1 day, cooled within 1 hour, and reheat gently until steaming hot. Do not freeze cooked fish tacos.
Questions
What is the best fish for tacos?
Firm white fish such as hake, haddock, cod or pollock. They flake into good chunks and hold together on a hot griddle. Sustainably sourced, frozen fillets work perfectly well.
Are these fish tacos battered?
No. Baja style tacos are often battered and fried, but this version sears spiced fish on the griddle, which is lighter, quicker and naturally gluten free.
Can I make them dairy free?
Yes. Replace the lime crema with a dairy free yoghurt mixed with lime juice and a pinch of salt, or with sliced avocado.
More made with lime crema (mexican soured cream sauce)
Taquitos de Pescado con Salsa Roja (Crispy Fish Taquitos)
EFNFSopes de Frijol y Queso (Thick Masa Cups with Beans and Cheese)
VEFNFQuesadillas de Pavo y Elote con Crema de Lima (Turkey and Sweetcorn Quesadillas)
EFNFCalabaza Asada con Mole y Crema de Lima (Roast Squash with Mole)
GFEFNFSee every dish made with lime crema (mexican soured cream sauce)
Double 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.
