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Fish Tacos with Sour Cream & Cheese

by 3 Sisters Bake

Linsey developed a minor fish taco addiction while on holiday in California last year, where the influences of Mexican cooking are evident in almost every restaurant and café. The seasoned white fish makes a lovely, light alternative to beef or chicken tacos that we are more familiar with in the UK.

Prep time

1 hour

Cook time

10 minutes






Step 1

Combine all the salsa ingredients ahead of time and set aside to let the flavours come together and deepen. Preheat oven to 100 degrees.

Step 2

Cover the top of each fish fillet with a good layer of the Cajun spices.

Step 3

Heat a frying pan over a medium to high heat and brush over with the coconut oil. When the pan is hot, add the fish, unseasoned side down. Fry for 3 minutes, then turn to seasoned side. Fry for a further 4 minutes. Fish should be just cooked through and the seasoned side beginning to blacken nicely.

Step 4

While the fish is frying, put the tortillas or taco shells in the oven to warm gently.

Step 5

Remove fish from pan allow to cool slightly, then slice in to ½ cm strips.

Step 6

Load each tortilla or taco shell with iceberg lettuce, avocado pieces, salsa, cooked fish, drizzle of yoghurt and sprinkling of cheddar. Serve with wedges of lime.



  • 3 fillets of sustainable white fish- haddock, cod, coley
  • 4 tspn Cajun seasoning
  • 1 lime zest and juice 
  • ½ tsp coconut oil


  • 2 vine tomatoes, deseeded and diced
  • ½ red onion very finely sliced
  • 1 lime zest and juice
  • 25g chopped coriander
  • 1 tspn soft brown sugar
  • Malden salt to taste


  • ¼ iceberg lettuce, roughly chopped
  • 4 tbspn Graham’s Dairy natural yoghurt
  • 100g Graham’s Dairy mature or extra mature cheddar, grated
  • 2 avocado, chopped in to 1cm chunks.

To Serve

  • 8 mini flour tortillas or taco shells
  • 1 lime to serve