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Cheat's Baja-style fish tacos

Cheat's Baja-style fish tacos

Fish tacos are extremely popular along the coast of Mexico’s Baja California – try this easy recipe and you’ll see why. The white fish is usually deep-fried, but we’ve created a simpler baked version with haddock and a ready-made chipotle crust. Tajin-style seasoning gives a satisfying punch, but leave it out if you prefer. 

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  • Makes10 tacos (to serve about 4)
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 pointed spring cabbage
  • 2 unwaxed limes, zest and juice
  • 2 tsp cornflour
  • 5 tbsp Cooks’ Ingredients Smoky Chipotle Crust
  • 2 x 240g packs haddock fillets
  • 1 tbsp sunflower oil
  • 10 soft taco wraps
  • 1 small red onion, thinly sliced
  • 1 pinch sugar
  • 2 avocados
  • 25g pack coriander, 1/2 finely chopped, 1/2 leaves picked
  • 6 tbsp soured cream
  • 1 tsp chipotle paste
  • Cooks' Ingredients Tajin Style Seasoning, to serve (optional)


  1. Core and shred the cabbage; put in a large bowl and sprinkle with a pinch of salt and the juice of 1⁄2 a lime. Massage into the cabbage with your hands, then set aside. Preheat the oven to 220oC, gas mark 7. In a large bowl, mix together the cornflour and chipotle crust; season. Cut the haddock into 3-4cm chunks, add to the bowl and toss to coat. Line a baking tray with parchment and arrange the fish in one layer on top. Drizzle over the oil, then bake for 10 minutes until the fish is just charring at the edges, is opaque and flakes easily with a fork. Enclose the taco wraps in foil and put on a baking tray; add to the oven for the final 5 minutes of the cooking time.

  2. Meanwhile, in a small bowl, mix together the red onion with the juice of 1 lime, the sugar and a pinch of salt; set aside to lightly pickle. In another bowl, mash the avocados, then stir in the juice of 1⁄2 a lime and the finely chopped coriander; season and set aside. In a third bowl, mix together the soured cream with the lime zest and chipotle paste; season.

  3. Divide the taco wraps between plates. Spread with the avocado mixture, then top with the shredded cabbage and fish. Drizzle with the soured cream mixture, then scatter over the red onion and coriander leaves. Scatter over a little Tajin-style seasoning (if using), then serve straight away.


Typical values per Per taco when made using specific products in recipe


1,328kJ/ 317kcals



Saturated Fat












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5 out of 5 stars1 rating