Category: Mild

Encona Marinated Fish Tacos

Cooking Time: 10 mins Prep time: 15 mins

Serves 4


4 fillets skinless, boneless cod

1 tbsp Encona Mexican Smokey Jalapeño Sauce

Juice of 3 limes

2 garlic cloves, grated

2 tbsp olive oil

1 tbsp honey

1/4 tsp fine salt

1/4 tsp freshly ground black pepper

1 red onion

150g caster sugar

150 ml red wine vinegar

200g soured cream

1 head cos lettuce, sliced into strips

8 mini tortilla wraps, warmed

Coriander, to garnish

Sliced jalapeño, to garnish

Lime wedges, to serve


1) In a bowl, combine the Encona Mexican Smokey Jalapeño Sauce, lime juice, garlic, olive oil, honey, salt and pepper.

2) Slice each cod lengthways to make a total of 8 strips. Place into a resealable sandwich bag and pour in the marinade. Seal the bag, pushing out as much air as possible, then lay flat in the fridge, on a plate or in a dish, for one hour.

3) For the pickled onions, finely slice the red onion and place in a shallow dish. Place the caster sugar and red wine vinegar into a saucepan over a low-medium heat. Leave to simmer gently until the caster sugar has dissolved, about 3-5 minutes. Pour over the onion and leave to cool to room temperature.

4) To cook the fish, place a large, non-stick frying pan over a medium-high heat. Place the fish into the pan and spoon a tablespoon of marinade over each fillet. Cook for 3-5 minutes, depending on the thickness of the fish, then gently flip, and again spoon another tablespoon of marinade over each fillet. Cook for another 3-5 minutes, or until the fish is cooked to your liking.

5) To serve, spread a tablespoon of soured cream over each tortilla and top with the sliced lettuce. Place a strip of fish on top and add a spoonful of pickled red onion, and garnish with the coriander and sliced jalapeño. Serve with fresh lime wedges.

Product Used

Encona Marinated Fish Tacos
Encona Marinated Fish Tacos
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