Easy baked fish taco dish with lime and pickled red onion for a tangy kick.
Slice the red onion
Pickle the red onion: Combine equal parts hot water and vinegar with a teaspoon of salt and sugar. Add the sliced red onion and vinegar mix to a sterilized jar. Put aside for at least 1 hour.*
Pre-heat the oven to 190C. Marinade fish in cumin, chili powder, garlic, honey and lime.
Put into the oven on parchment paper and a tray for 7 mins or until the fish flakes when you test it. You could also BBQ to get a nice crispy fish.
Chop avocado into wedges and tear coriander.
Quickly warm the tacos in the microwave/ oven or a pan.
Construct tacos – with fish, then avocado, pickled onion and coriander on top.
Squeeze a wedge of lime over the tacos & add hot sauce if desired.
Inspired by El Pastor in London. Serve with rice or salad. You could also add some other ingredients to your tacos.
*Make pickled onion the day before for optimum taste.