Easy to make and delicious, these Baked Fish Taco recipe deserves a place on your Taco Tuesday menu! Fish tacos are perfect for a quick and easy weeknight dinner, or served up at a party or gathering.
4servings
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Ingredients
For the fish tacos
1poundfresh fish or frozen mild white fish filets *see notes below for suggestions
3teaspoonsolive oildivided
1 ½teaspoonsmoked paprika
1teaspoonsalt or to taste
½teaspooncumin
¼teaspoonchili powder
Flour or corn tortillas for serving*
2cupscabbage slaw
Lime wedgesfor serving
Toppingssee notes for ideas
Creamy Taco Sauce
½cupmayonnaise
¼cupsour cream
1teaspoonSriracha or similar hot sauce
1teaspoononion powder
Instructions
In a small bowl, combine the sauce ingredients. Cover and place in the fridge for 10-15 minutes to let flavors combine while you prepare the fish. You can also complete this step while the fish is cooking; just don't forget!
Make the seasoning blend. In a small bowl combine all the spices.
Preheat oven to 400°F.
Place the fish onto a large rimmed baking sheet lined with parchment paper. Brush the fish pieces lightly with oil. Rub the spice blend on both sides and transfer to your preheated oven.
Bake for 8-10 minutes. Optional: If you want to add a little char to your tacos, put them under the broiler in your oven for another 3-5 minutes to get the exterior slightly crisp and charred. You'll know the fish is cooked when the fish flakes easily when pulled with a fork.
Remove from the oven. Tear into fish filets into bite size pieces by pulling it with two forks.
Warm the tortillas in a small pan over medium heat just until they start to get charred and pliable.
Add cabbage slaw to a medium sized bowl. Lightly drizzle it with one teaspoon oil and a pinch of salt. Toss to combine.
Assemble tacos by laying out tortillas. Add a portion of cabbage, fish, and toppings of choice. Drizzle with the taco sauce and a squeeze of lime juice
Topping ideas: red onion, bagged cabbage slaw, radish, avocado, cilantro,You may not use all the creamy sauce. It can be stored in the fridge for 3-5 days in an airtight container. Let come to room temperature for a bit before serving.To make this recipe gluten-free be sure to use gluten free tortillasFish recommendations: tilapia, halibut, or mahi mahi will all work.
Notes
Topping ideas: red onion, bagged cabbage slaw, radish, avocado, cilantro,You may not use all the creamy sauce. It can be stored in the fridge for 3-5 days in an airtight container. Let come to room temperature for a bit before serving.To make this recipe gluten-free be sure to use gluten free tortillasFish recommendations: tilapia, halibut, or mahi mahi will all work.