Recipe: Baked Fish Tacos

Recipe: Baked Fish Tacos

Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 26 Nov '19

Serves: 4–6

Prep time: 15 min

Cooking time: 20 min


For the fish:

  • 500g cod fillet
  • 1 cup breadcrumbs
  • 1 tsp paprika
  • 1 large egg, beaten
  • 3 tbsp flour

For the salsa:

  • 200g cherry tomatoes
  • 2 tbsp olive oil
  • 1 lime
  • 1 tsp chilli flakes

For the slaw:

  • 300g shredded cabbage and carrot
  • 1 tbsp mayonnaise
  • 1 tbsp natural yoghurt
  • 1 tsp Dijon mustard
  • splash red wine vinegar

For the chipotle dressing:

  • 3 tbsp mayonnaise
  • 1–2 tbsp hot chipotle sauce
  • ½ lime

To serve:

  • 6 soft flour tortillas
  • ½ avocado


  1. To begin, make the fish. Cut the fish fillets into chunks about 2 in long. Mix the breadcrumbs with the paprika and place into a dry frying pan. Toss for a few minutes until the breadcrumbs take on a golden brown colour. Set aside to cool.
  2. Place the beaten egg in one bowl, the flour in a second bowl and the cooled, browned breadcrumbs in a third bowl. Dip the first piece of fish into the flour, next dip it into the beaten egg and finally place into the breadcrumbs and coat thoroughly before placing it onto a baking tray. Repeat these steps until all the fish has been breaded. Place into a preheated oven at 210°C. Bake for 15–20 min, until golden brown and cooked through.
  3. While the fish is cooking, make the salsa by chopping the tomatoes and placing into a bowl with the olive oil, the juice of a lime, a twist of salt and pepper and the chilli flakes. Mix well.
  4. Make the dressing by combining the mayonnaise, chipotle sauce and lime in a bowl and mixing well.
  5. To make the slaw, mix the mayonnaise, yoghurt, Dijon mustard and red wine vinegar in a bowl. Add in the shredded vegetables and mix until well combined. Slice the avocado and set aside.
  6. To toast the tortillas, place on an open-gas flame and turn every few seconds until lightly charred and warmed through (around 15–20 sec).
  7. To assemble, place a spoonful of the slaw onto each taco. Break 2–3 pieces of the baked fish over the slaw and top with a little salsa, a couple of slices of avocado and a generous drizzle of the chipotle dressing.

Baked Fish Tacos

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