Ingredients:

  • 500 g (1.1 lbs) Cod, Tilapia, or Halibut fillets, skinned and cut into 1-inch thick strips
  • 1 Tbsp Olive Oil (Extra Virgin)
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • ½ tsp Chili Powder
  • ½ tsp Dried Oregano
  • ½ tsp Fine Sea Salt (for fish)
  • ¼ tsp Black Pepper (freshly ground)
  • Zest of 1 Lime
  • 1 large, ripe Mango, diced into ¼-inch cubes
  • ½ medium Red Onion, finely diced
  • 1 medium Jalapeño Pepper, seeded and finely minced
  • ½ cup Fresh Coriander (Cilantro), roughly chopped
  • Juice of 1 large Lime (for salsa)
  • Pinch of Fine Sea Salt (for salsa)
  • 1 cup (240 ml) Sour Cream or Greek Yogurt
  • 1 Tbsp Lime Juice (for crema)
  • ½ tsp Garlic Powder
  • ¼ tsp Fine Sea Salt (for crema)
  • 1 cup Red or Green Cabbage, very thinly sliced/shredded
  • 12 Corn or Flour Tortillas

Instructions:

  1. Prepare the Salsa: In a medium bowl, combine the diced mango, red onion, minced jalapeño, coriander, lime juice, and salt. Stir gently. Set aside at room temperature for at least 15 minutes to allow the flavours to meld.
  2. Make the Lime Crema: In a small bowl, whisk together the sour cream (or yogurt), 1 Tbsp lime juice, garlic powder, and salt. Set aside.
  3. Prepare the Slaw: Toss the shredded cabbage with 2 tablespoons of the prepared Lime Crema to coat the cabbage slightly and add tanginess.
  4. Preheat and Prep: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  5. Create the Spice Rub: In a shallow dish, combine the smoked paprika, cumin, chili powder, dried oregano, ½ tsp salt, ¼ tsp pepper, and lime zest.
  6. Coat the Fish: Pat the cod strips completely dry with paper towels. Drizzle the fish with 1 Tbsp olive oil, then dredge each strip through the spice rub, ensuring full coverage.
  7. Bake: Arrange the fish strips on the prepared baking sheet. Bake for 12 to 15 minutes, or until the fish is opaque, flaky, and cooked through (internal temperature should reach 63°C / 145°F).
  8. Warm the Tortillas: Warm the tortillas briefly using your preferred method (e.g., dry skillet for 30 seconds per side, or wrapped in foil in the oven for 5 minutes).
  9. Assemble the Tacos: Lay the warm tortillas flat. Start with a spoonful of the creamy cabbage slaw base. Layer 1-2 strips of the baked fish on top.
  10. Finish and Serve: Top generously with the vibrant mango-chilli salsa. Finish with a drizzle of the remaining lime crema and serve immediately with extra lime wedges on the side.