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  • Writer's pictureJen Walpole

Baja Chilli Lime Fish Tacos (DF/GF)

Updated: May 26, 2020

This is a healthier dairy and gluten free version with baked fish (instead of fried) and makes a fantastic mid-week dinner to enjoy with the whole family. Corn is naturally gluten free but just make sure there is no wheat in the ingredients list unless you are fine with gluten of course.

Ingredients for two:

2 white fish fillets (I used haddock but cod would work well too)

1/8 tsp chilli flakes

4 corn tortillas

4 radishes, thinly sliced

1-3 limes

pinch of sea salt

200g sweetcorn (tinned of frozen fine)

1 jalapeno chilli, chopped and deseeded

10g coriander, finely chopped

4 tbsp plain coconut yoghurt/plain yoghurt

1 avocado, sliced


Pre-heat oven to 200C (fan assisted). Place fish on a lined baking tray, sprinkle with the chilli flakes and a squeeze of lime juice from 1/2 lime and then some lime slices from the other half. Bake in oven for 20 minutes. Put the tortillas on another tray (not over lapping) for the last 2 minutes of cooking time. While the fish is in the oven, put the radishes in a bowl with the juice of 1 lime, sea salt and set aside. In another bowl, mix the sweetcorn (if frozen, ensure it is thawed out) with the jalalpeno and coriander and juice of 1/2 lime. To serve, place the yoghurt on the tortilla, some sweetcorn mix on top and then the sliced avocado. Top this with the fish and place some radish slices on to finish. Enjoy!

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