Fish tacos made right with a beautiful Baja sauce on the side.
- 50g yogurt
- 50g mayonnaise
- 1 jalapeno chilli/normal chilli
- 1 garlic clove
- 1 lime, juiced
- Small pack coriander
- 1 tsp fajita seasoning
For the fish
- 1/2 lime, juiced
- 2 tsp olive oil
- 20g fajita seasoning
- 2 hake fillets
- 6 small corn tortilla
- Tomato salsa (tomatoes, red onion, chilli, coriander, lime)
- Hot sauce
To make the Baja sauce, put all of the ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the hake and toss well. Fry the hake in a non-stick frying pan over a high heat for 5 minutes until beginning to flake, but not falling apart.
Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of salsa, slice avocado and sweetcorn.
This delicious dish was created by Holly Clarkson, for more recipes off her please visit @hollysfoodbible on Instagram.