baked fish taco recipe

Written ByJenny Smyth Posted on
baked fish taco recipe
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The Best baked fish taco recipe

I’m so excited to share this baked fish taco recipe with you all! I’ve been making this dish for years, and it’s always a hit with my family.

The combination of flaky fish, crispy tortillas, and fresh toppings is just perfect. I love how easy it is to make and how versatile it is – you can serve it for a quick weeknight dinner or for a special occasion like a holiday party.

Plus, it’s incredibly healthy, with lean protein from the fish and plenty of veggies from the toppings. My kids love helping me assemble the tacos, and I love watching them devour the deliciousness.

One of the best things about this recipe is that it’s super customizable – feel free to add your favorite toppings or get creative with different types of fish or seasonings. I like to use cod or tilapia for this recipe, but you can also use other white fish like mahi-mahi or halibut.

The key to making this dish truly shine is in the preparation – make sure your fish is cooked through and your tortillas are nice and crispy. Don’t be afraid to get creative with your toppings either – some of my favorites include diced avocado, sliced radishes, and a sprinkle of queso fresco.

Baked Fish Tacos

Baked Fish Tacos

4.9 from 1393 votes

Crispy baked fish fillets seasoned with chili and lime, served in warm corn tortillas with a creamy slaw and fresh salsa. This lighter take on fish tacos delivers all the flavor without deep frying.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Fish

1 lb white fish fillets (cod or tilapia)
2 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lime juice

For the Creamy Slaw

2 cups shredded cabbage
1/4 cup Greek yogurt
1 tbsp mayonnaise
1 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper

For the Salsa

1 cup diced tomatoes
1/4 cup diced red onion
1/4 cup chopped cilantro
1 tbsp lime juice
1/2 tsp salt

For Serving

8 small corn tortillas
1 avocado sliced
Lime wedges

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a baking sheet with parchment paper and set aside.
3Pat fish fillets dry with paper towels.
4In a small bowl mix chili powder, cumin, garlic powder, salt, and black pepper.
5Brush fish with olive oil and lime juice, then sprinkle the spice mixture evenly over both sides.
6Place fish on the prepared baking sheet.
7Bake for 12 to 15 minutes until the fish flakes easily with a fork and the internal temperature reaches 145°F.
8While fish bakes, prepare the slaw.
9In a medium bowl combine shredded cabbage, Greek yogurt, mayonnaise, lime juice, salt, and black pepper.
10Mix well and set aside.
11Make the salsa by combining diced tomatoes, red onion, cilantro, lime juice, and salt in a small bowl.
12Stir to combine and set aside.
13Warm tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
14Break baked fish into chunks and divide among tortillas.
15Top with slaw, salsa, and sliced avocado.
16Serve with lime wedges.

🔧Equipment

Baking sheet
Parchment paper
Mixing bowls
Knife
Cutting board
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 50mg🧂Sodium: 680mg🌾Total Carbs: 32g🥦Dietary Fiber: 6g🍬Sugars: 4g🥩Protein: 25g

📝Notes

For extra heat add a diced jalapeno to the salsa. Use gluten-free tortillas if needed.

Watch Video Of How Baked Fish Tacos Works

This baked fish taco recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special dish to serve at a holiday party. Plus, it’s incredibly healthy and customizable to suit your tastes.

One of my favorite things about this recipe is that it’s so easy to scale up or down depending on how many people you’re serving – simply multiply or divide the ingredients as needed. For storage ideas, try storing leftover tacos in an airtight container in the fridge for up to 3 days – simply reheat as needed by wrapping them in foil and baking at 350°F (175°C) for 5-10 minutes.

❓ Frequently Asked Questions About Baked Fish Tacos

Q: What type of fish should I use for this recipe?

A: You can use any mild-flavored white fish for this recipe, such as cod, tilapia, or mahi-mahi. Look for fish that’s been sustainably sourced and has minimal processing.

Q: Can I make these tacos in advance?

A: Yes, you can prepare the components of this recipe ahead of time – simply cook the fish and store it in the fridge until ready to assemble. You can also toast the tortillas up to a day in advance if you want to save time when assembling the tacos.

Q: Are these tacos spicy?

A: No, this recipe doesn’t include any spicy ingredients – but feel free to add some diced jalapenos or hot sauce if you like a little heat!

Q: Can I substitute other types of protein for the fish?

A: While this recipe is specifically designed for fish, you can try substituting other protein sources like chicken or tofu if you prefer – just be aware that cooking times may vary depending on the protein you choose.

Q: How do I store leftover tacos?

A: If you have leftover tacos, store them in an airtight container in the fridge for up to 3 days – simply reheat as needed by wrapping them in foil and baking at 350°F (175°C) for 5-10 minutes.

Q: Can I freeze these tacos?

A: Yes, you can freeze assembled tacos (without the avocado or other fresh toppings) for up to 2 months – simply thaw overnight in the fridge before reheating.

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