Lime fish tacos
Mild white fish flakes into soft tortillas with cabbage and a lime yogurt dressing. Bake the fish in large pieces, then break it up gently just before serving.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oven to 200°C / 400°F (180°C fan). Rub fish with oil, cumin and salt and place in a baking dish.
- 02
Step 2
Bake 12–15 minutes or until the thickest part reaches 63°C / 145°F. Meanwhile mix yogurt with lime juice and warm tortillas as directed on the packet.
- 03
Step 3
Flake cooked fish with a fork. Fill tortillas with fish and cabbage and spoon the dressing over.
Make it your own.
- Check thin fillets early: fish thickness changes the baking time.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
