Name: Delicious fish tacos in under 30 minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 600g of white fish, I used Blue eye cod cut in small size chunks; 30g organic butter; 3 tbsp extra virgin olive oil; 1/2 tsp ground cumin; 1/2 tsp ground sweet paprika; salt and pepper to season; 1/4 red cabbage, julienned; 1/4 white cabbage, julienned; 1 large carrot, julienned; 1/8 pineapple; 1/3 cup sour cream or greek yoghurt; 1/3 cup free range mayonnaise; 1 tsp of garlic powder; 1/2 tsp of any spicy sauce, such as tabasco or sriracha. Leave it out if cooking for little kids; 12 gluten-free corn tortillas; 1 avocado, sliced; Fresh coriander leaves; 2 limes cut in wedges; Juice of one lime; Salt and pepper to season

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You don’t think it is possible to make delicious fish tacos in under 30 minutes? I will prove you wrong 🙂 Save this recipe because it is a keeper and you don’t want to blame yourself later if you can’t find it.

If you ask my boys what they would like for takeaway dinner, nine times out of ten, they will say, Fonda! For those of you who don’t know, Fonda is Mexican here in Melbourne and they make the most delicious fish tacos. My kids (and let’s be honest me too) absolutely love them. So I thought why not try and make them at home? They are delicious, nutritious, and gluten-free. Could you ask for more?

fish tacos with coleslaw on a dark blue plate

As you might know by now, I love food that is delicious and is good for us. I cook most of our meals from scratch but always try to find a way to make it as simple and quick as possible. These gluten-free tacos tick all of those boxes. Minimum effort and maximum returns.

What makes these delicious fish tacos a quick dinner?

I have created a couple of shortcuts to make this recipe a perfect weeknight dinner. First of all, I baked the fish. I know you were probably expecting to find out how to make the perfect fish nuggets, crispy outside and juicy inside. But let’s be honest, who has time for this on a, say Wednesday, night? Even if it is in the middle of Lockdown #6 (Hello Melbourne!) So I baked the fish. I cut the fish into bite-sized pieces, seasoned it with some paprika, ground cumin, salt, and pepper, and baked it in the oven for about 8 minutes. It turned out absolutely amazing! Sooo flavorsome and juicy!

The other time saver is the coleslaw. I mixed all the tacos ingredients such as white cabbage, purple cabbage, carrots, and pineapple in a delicious coleslaw. The sauce is mixed in a minute and all you have to do is to assemble them with some avocado and coriander. Dinner served!

I found these fish tacos are such a great way to add some more vegetables to your AND your kids’ diet. My five-year-old was asking for more long after we finished them and cleaned up the kitchen. So as you can see this recipe is very family-friendly. I hope you will love it as much as we did.

Looking for more fish dinner ideas for family? Check out my BAKED LEMON BUTTER BLUE GRENADIER

And now step by step how to make these delicious fish tacos in under 30 minutes

Delicious fish tacos in under 30 minutes

★★★★★

5 from 1 reviews

Author: Elena Elliott
Total Time: 25 minutes
Yield: 12 tacos 1x
Diet: Gluten Free

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Description

Looking to simplify your dinner routine without missing out on taste? These fish tacos are done with minimum effort and maximum return. I hope you enjoy them as much as we did!

Ingredients

Scale

Fish

600g of white fish, I used Blue eye cod cut in small size chunks

30g organic butter

3 tbsp extra virgin olive oil

1/2 tsp ground cumin

1/2 tsp ground sweet paprika

salt and pepper to season

Coleslaw:

1/4 red cabbage, julienned

1/4 white cabbage, julienned

1 large carrot, julienned

1/8 pineapple

1/3 cup sour cream or greek yoghurt

1/3 cup free range mayonnaise

1 tsp of garlic powder

1/2 tsp of any spicy sauce, such as tabasco or sriracha. Leave it out if cooking for little kids

To serve:

12 gluten-free corn tortillas

1 avocado, sliced

Fresh coriander leaves

2 limes cut in wedges

Juice of one lime

Salt and pepper to season

Instructions

Start by preparing the coleslaw. Slice all the ingredients and put them in a large salad bowl.*
In a small jar, combine sour cream, mayonnaise, lime juice, garlic powder, and spicy sauce, if using. Season with salt and pepper and taste. You might want to add more lime juice, salt, or pepper.
Add sauce to the vegetables and mix well until everything is well combined. Refrigerate.

coleslaw

4. Preheat the oven to 200’C (400’F)

5. Put fish on a baking tray. Melt butter and mix it with olive oil. Using a pastry brush, brush the fish with the oil-butter mixture.

white fish pieces on a baking tray

6. Season the fish with salt, paprika, cumin, and black pepper.

seasoned fish bites on a baking tray

7. Bake fish for about 8 minutes and turn the oven to the grill option for an additional two minutes. Watch the fish closely as it will brown very quickly. Make sure you don’t burn it. If some fluid has accumulated around the fish, don’t worry, this is totally normal.

small bits of baked fish on a tray

Take the fish out.

8. Heat the corn tortillas according to the instruction.

9. To assemble put a big tablespoon of coleslaw on the corn taco, following by a couple of avocado slices, 2-3 fish bites, and some fresh coriander leaves. Squeeze some more fresh lime juice on top and enjoy!

close up of fish tacos on a plate