Baked Fish Tacos
Highlighted under: Fast & Flavorful
I love making baked fish tacos because they combine fresh flavors with a healthy twist. The quick and easy preparation allows me to whip them up on busy weeknights without compromising taste. With flaky, seasoned fish tucked inside soft tortillas and a crunchy slaw on top, every bite is a delightful explosion of flavor. Plus, the minimal cooking time means I can spend more time enjoying my meal and less time in the kitchen. Join me in discovering how these baked fish tacos can become a family favorite!
When I first tried baked fish tacos, I was hooked by the combination of crispy textures and zesty flavors. I experimented in my kitchen, knowing that choosing the right fish and seasoning was key to achieving that perfect bite. I found that a simple blend of lime, cumin, and garlic elevates the fish beautifully, complementing the fresh toppings.
Another great tip I discovered is to let the slaw sit for a few minutes before serving. This allows the flavors to meld together, resulting in a refreshing crunch that balances the warm fish. Trust me, this extra step makes all the difference in every taco.
Why You'll Love These Baked Fish Tacos
- Incredibly flaky fish wrapped in soft tortillas
- Crunchy slaw adds a refreshing texture
- Packed with flavor from zesty seasonings and toppings
Perfectly Baked Fish
Baking the fish at 400°F (200°C) allows for even cooking and ensures that the fish remains moist while developing a slightly crispy exterior. If you notice your fish starting to brown too quickly, simply tent it with a piece of aluminum foil to prevent overcooking. The goal is to achieve fish that is opaque all the way through, which will typically take around 15-20 minutes depending on the thickness of the fillets. My tip: check the fish at the 15-minute mark to avoid any dryness.
Choosing the right fish type is crucial. While cod and tilapia are excellent for their mild flavor and flakiness, consider substituting white fish with a firmer texture like halibut for a richer taste. If you prefer a more robust flavor, try using salmon, but adjust the cooking time as it may take a few minutes longer to bake. Always ensure the fish is wild-caught or sustainably sourced for the best taste and environmental impact.
Crafting the Slaw
The slaw is not just a topping; it adds a vital crunch that balances the flaky fish. Using a mix of shredded cabbage and carrots provides both color and texture, but feel free to add sliced radishes or jicama for an extra crunch. If you want to spice things up, consider adding finely chopped jalapeños for a touch of heat or a diced mango for sweetness. Allowing the slaw to sit for at least 10 minutes before serving helps the flavors meld together beautifully.
Opting for fresh lime juice instead of bottled juice can elevate the slaw's brightness significantly. I prefer using a microplane to zest the lime before juicing; the zest adds an aromatic kick to the slaw. If you’re looking for a lighter option, substitute the mayo with Greek yogurt, which will still provide creaminess but with added tang and less fat.
Ingredients
Ingredients
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Slaw:
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon mayo (optional)
- Salt to taste
For Serving:
- 8 small tortillas
- Sliced avocado
- Lime wedges
- Sour cream (optional)
Instructions
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Fish
In a bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper. Place the fish fillets on the prepared baking sheet and brush the spice mixture over the top.
Bake the Fish
Bake the fish for 15-20 minutes or until the fish is opaque and flakes easily with a fork.
Make the Slaw
In a separate bowl, combine shredded cabbage, carrots, cilantro, lime juice, mayo (if using), and salt. Mix well and set aside to allow flavors to combine.
Warm the Tortillas
While the fish is baking, warm the tortillas in a skillet over low heat until pliable.
Assemble the Tacos
Once the fish is cooked, flake it into pieces. Fill each tortilla with fish, top with slaw, sliced avocado, and a squeeze of lime. Drizzle sour cream if desired.
Pro Tips
- Feel free to customize the toppings based on your preference, adding things like fresh salsa or jalapeños for a spicy kick!
Serving Suggestions
These tacos are incredibly versatile in terms of serving options. Consider offering various toppings on the side, such as sliced radishes, diced tomatoes, or pickled onions, allowing everyone to customize their tacos. For an added crunch, serve tortilla chips alongside for a complete meal that encourages sharing. The freshness of additional toppings keeps each bite exciting and new, which is perfect for busy weeknights with family.
If you're hosting a gathering, consider doubling the recipe and using larger tortillas to make burrito-style versions for heartier portions. These baked fish tacos are also delicious served with a side of cilantro-lime rice or corn salad to round out the meal and provide complementary flavors.
Storage and Make-Ahead Tips
If you have leftovers, store the fish and slaw separately in airtight containers. The baked fish can be kept for up to two days in the refrigerator, ensuring it maintains its texture and flavor. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through, which will help keep it from drying out.
You can also prepare the slaw a day in advance. Just be sure to leave out any avocado until just before serving to prevent browning. This prep ahead allows the flavors to deepen, making the assembly process even quicker on busy evenings. It’s a fantastic time-saver that still delivers fresh, vibrant flavors!
Questions About Recipes
→ Can I use frozen fish for this recipe?
Yes, just be sure to thaw it completely and pat it dry before seasoning.
→ What type of tortillas work best?
Corn tortillas offer a lovely flavor, but you can use flour tortillas if you prefer.
→ How can I make these tacos gluten-free?
Simply use corn tortillas and ensure your fish seasonings are gluten-free.
→ Can I prepare the slaw in advance?
Absolutely! You can make the slaw a few hours ahead and refrigerate it until ready to serve.
Baked Fish Tacos
I love making baked fish tacos because they combine fresh flavors with a healthy twist. The quick and easy preparation allows me to whip them up on busy weeknights without compromising taste. With flaky, seasoned fish tucked inside soft tortillas and a crunchy slaw on top, every bite is a delightful explosion of flavor. Plus, the minimal cooking time means I can spend more time enjoying my meal and less time in the kitchen. Join me in discovering how these baked fish tacos can become a family favorite!
Created by: Vivienne Cole
Recipe Type: Fast & Flavorful
Skill Level: easy
Final Quantity: 4 servings
What You'll Need
For the Fish:
- 1 lb white fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Slaw:
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon mayo (optional)
- Salt to taste
For Serving:
- 8 small tortillas
- Sliced avocado
- Lime wedges
- Sour cream (optional)
How-To Steps
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper. Place the fish fillets on the prepared baking sheet and brush the spice mixture over the top.
Bake the fish for 15-20 minutes or until the fish is opaque and flakes easily with a fork.
In a separate bowl, combine shredded cabbage, carrots, cilantro, lime juice, mayo (if using), and salt. Mix well and set aside to allow flavors to combine.
While the fish is baking, warm the tortillas in a skillet over low heat until pliable.
Once the fish is cooked, flake it into pieces. Fill each tortilla with fish, top with slaw, sliced avocado, and a squeeze of lime. Drizzle sour cream if desired.
Extra Tips
- Feel free to customize the toppings based on your preference, adding things like fresh salsa or jalapeños for a spicy kick!
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g