Description
Quick oven-baked fish tacos with flaky white fish, tangy lime-cumin seasoning, and a crisp, creamy slaw ready in under 30 minutes. A colorful, flavorful Mexican-inspired meal for any night.
Ingredients
White fish (cod, tilapia, or halibut)
1 pound
Olive oil
2 teaspoons
Corn or flour tortillas
8 (6-inch)
Fish taco sauce (store-bought or homemade crema)
1
Avocado (optional)
1, sliced
Chili powder
1 teaspoon
Salt
1 teaspoon
Garlic powder
1 teaspoon
Ground cumin
1 teaspoon
Lime juice
Juice of 1 lime
Shredded cabbage or coleslaw mix
3 cups
Cilantro
⅓ cup loosely packed
Mayonnaise
¼ cup
Honey
1 teaspoon
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place fish on the prepared sheet and drizzle with olive oil. Sprinkle chili powder, garlic powder, cumin, and salt. Squeeze lime juice over the fish.
Bake for 14 minutes, until fish is flaky and golden.
While fish cooks, toss cabbage with mayonnaise, honey, and a pinch of salt. Add cilantro for crunch.
Warm tortillas on a dry skillet. Serve fish with taco sauce, slaw, and avocado if using.
Notes
Thaw frozen fish before use. Toast cumin seeds lightly for deeper flavor. Substitute ancho chili powder for milder heat. Use Greek yogurt instead of mayo for lighter slaw. Store leftovers in an airtight container for up to 2 days (slaw separates, re-toss before serving).
- Prep Time: 15
- Cook Time: 14
- Category: Main Dishes
- Method: Oven Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 tacos
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg