Spiced Fish Tacos with Lime Crema

Spiced Fish Tacos with Lime Crema

Oven baked fish fillets in soft taco shells with pickled red cabbage and lime crema
Prep Time3 hours
Cook Time15 minutes
Total Time3 hours 15 minutes
Servings: 2 people
Calories: 403kcal


Oven Baked Fish

  • 2 barramundi fillets
  • ½ tsp smoked paprika powder
  • ¼ tsp cayenne powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground chipotle
  • 1 tbsp lime juice

Corn Salsa

  • 80 g corn kernels
  • 1 fresh jalapenos- finely diced
  • ¼ red onions- finely diced

Quick Pickled Red Cabbage

  • 1/2 small red cabbage- cut into thin slices
  • 500 ml apple cider vinegar
  • 375 ml water
  • 110 g sugar
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns

Healthy Lime Crema

  • 100 g greek yoghurt
  • 1 tsp dijon mustard
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp smoked chipotle powder

To Assemble

  • 6-8 taco shells
  • 1 handful fresh coriander- leaves picked
  • 1 jalapeno chilli- thinly sliced
  • 2 stalks spring onions- thinly sliced
  • 1 lime- quartered


Quick Pickled Red Cabbage
  • Slice the cabbage into thin slivers and place them into a clean glass jar
  • Combine the vinegar, water and sugar in a small saucepan, place over low heat and stir until the sugar is dissolved.
  • Add the cumin seeds and black peppercorns, turn the heat to medium high and bring to boil
  • Allow to cool slightly, then pour the brine over the cabbage slivers until the cabbage is submerged. Set aside for at least 3 hours, or up to a week in the fridge to allow the flavours to develop further
Baked Spicy Fish
  • Pre-heat the oven to 190°C
  • Combine the spices and lime juice together, then coat the barramundi fillets in the marinade. Place the fillets onto a baking sheet lined with parchment, then season generously with salt and pepper
  • Bake for 16-20 minutes, until the fish is firm. Set aside and allow to cool
Corn Salsa
  • Finely dice the jalapeno & red onion, then combine with the corn kernels
Healthy Lime Crema
  • Combine all of the ingredients in a small bowl, and whisk until smooth
To Assemble
  • Crumble the fish fillets into bite-sized chunks, then distribute them among the taco shells
  • Fill each shell with some pickled cabbage and corn salsa
  • Drizzle with the lime crema, then garnish with coriander, jalapeno slices and spring onions
  • Serve warm with fresh lime wedges on the side


Calories: 403kcal
Carbs: 39.1g | Fat: 8.8g | Protein: 40.7g

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