These fish tacos are fresh, colorful, and bursting with flavor, featuring tender fish, a crunchy coleslaw, and a creamy lemon sauce. The Austin Blends Guy seasoning enhances the fish simply, without masking its delicate taste.
Prep time: 25 minutes · Cook time: 200 °C (400 °F), until 63 °C (145 °F) · Servings: 4 · Difficulty: Easy
Why you'll love this recipe
- The fish stays tender and flavorful.
- The coleslaw adds a nice freshness and crunch.
- Guy simplifies fish seasoning.
- The recipe can be prepared in the oven, on the BBQ, or in an air fryer.
Ingredients
- 600 g cod, haddock, or other firm white fish fillets
- 1 1/2 to 2 tbsp Austin Blends Guy seasoning
- 1 tbsp olive oil
- 8 small wheat or corn tortillas
- 500 ml (2 cups) finely sliced green or red cabbage
- 1 grated carrot
- 1 sliced avocado, optional
- A few fresh cilantro leaves, optional
- Lime or lemon wedges for serving
Sauce ingredients
- 125 ml (1/2 cup) sour cream or plain yogurt
- 2 tbsp mayonnaise
- 1 tbsp lime or lemon juice
- 1 tsp honey
- A little hot sauce, optional
Preparation
- Preheat. Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- Prepare the sauce. Mix the sour cream, mayonnaise, lime juice, and honey. Add a little hot sauce, to taste, then refrigerate.
- Prepare the slaw. Mix the cabbage and carrot with about one-third of the sauce. Keep the rest for topping the tacos.
- Season. Pat the fish fillets dry with paper towels. Brush with oil, then sprinkle Guy seasoning on both sides.
- Cook. Place the fish on the baking sheet and cook until opaque, flakes easily with a fork, and reaches an internal temperature of 63 °C (145 °F). Start checking after about 10 minutes, depending on the thickness of the fillets.
- Warm. Warm the tortillas for a few seconds in a dry pan or wrap them in aluminum foil and place them briefly in the oven.
- Flake. Gently flake the fish into large pieces with a fork.
- Assemble. Fill each tortilla with coleslaw, fish, avocado, and a drizzle of sauce.
- Serve. Add cilantro, to taste, then serve immediately with lime or lemon wedges.
Made with Guy
Guy is a seasoning designed to accompany fish and seafood. It enhances cod, haddock, salmon, shrimp, and scallops without complicating preparation.
$15.00 · 250 g
Our tips
- Pat the fish dry thoroughly before seasoning to ensure better cooking.
- Choose a firm white fish so that it holds up well in the tacos.
- Do not overcook the fish. Remove it as soon as it reaches 63 °C (145 °F).
- Prepare the sauce and coleslaw in advance, but assemble the tacos only when serving.
- Warm the tortillas before filling them so they remain pliable.
Other cooking methods
- On the BBQ: Cook the fish on a grill plate or in a fish basket over medium heat, with the lid closed, until 63 °C (145 °F).
- In the air fryer: Cook at about 190 °C (375 °F) until the fish is opaque and reaches the correct internal temperature.
- In a pan: Cook the fish in a little oil over medium-high heat, then gently flip it when the first side is golden brown.
What to serve with
- Lime rice
- Grilled corn
- Black bean salad
- Roasted potato wedges
- Guacamole
- Tomato salsa
- Green salad
Storage
Refrigerator: Store the fish, salad, sauce, and tortillas separately. Cooked fish can be kept for up to 3 days in an airtight container.
Freezer: Cooked fish can be frozen for up to 2 months. Coleslaw and creamy sauce are not recommended for freezing.
Reheating: Gently reheat the fish in the oven at 150 °C (300 °F) or in a pan, just enough to warm it through without drying it out.
Frequently asked questions
What kind of fish is best for fish tacos?
Cod and haddock are excellent choices. You can also use halibut or another firm white fish.
Can I use frozen fish?
Yes. Thaw it completely in the refrigerator, then pat it dry thoroughly before seasoning.
How do I know if the fish is cooked?
The flesh should be opaque, flake easily with a fork, and reach an internal temperature of 63 °C (145 °F).
Can I substitute sour cream?
Yes. Use plain Greek yogurt for a lighter sauce while maintaining a creamy texture.
Can I prepare the tacos in advance?
You can prepare all the components a few hours in advance, but assemble the tacos just before serving to prevent the tortillas from becoming soggy.
Austin Blends – The secret ingredient in your dishes.