Soft Fish Tacos
Mildly spiced baked cod in soft tortillas with mashed avocado and a lime yogurt sauce. Easy to serve open or deconstructed.
Ingredients
Makes 6 small tacos
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Method
- 1
Heat the oven to 400°F (200°C). Rub the fish with the oil and spices and bake 10–12 minutes, until it flakes easily and reaches 145°F (63°C).
- 2
Mix the yogurt with a squeeze of lime.
- 3
Flake the fish and check carefully for bones with your fingers.
- 4
Warm the tortillas, spread with avocado and top with fish and a drizzle of yogurt sauce.
Toddler plate & family plate
Toddler plate
One taco served open and cut into strips, or the fish, avocado and tortilla strips side by side.
Family plate
Add shredded cabbage, salsa and hot sauce to adult tacos.
health_and_safetyAllergens
Contains fish, wheat and milk (top 9 allergens).
sync_altSwaps
- swap_horizUse salmon, haddock or pollock.
- swap_horizUse soft corn tortillas for a wheat-free version.
kitchenStorage
Fish: fridge 1 day. Assemble tacos fresh.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- Check fish for bones twice before serving.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
