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Baked Fish Tacos

A simple and delicious recipe for baked fish tacos that will elevate your dinner with fresh toppings and flaky fish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course, Taco
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Fish
  • 4 filets white flaky fish filets (like cod or mahi mahi) Avoid oily fish like mackerel.
  • 1 tablespoon olive oil To help seasoning stick and keep fish juicy.
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt To taste.
  • 1 pinch cayenne Optional for heat.
Taco Toppings
  • 1 bag coleslaw mix For the crunchy slaw.
  • 1 lime juice To mix with coleslaw.
  • 2 tablespoons mayonnaise For the slaw.
  • 1 tablespoon sriracha Optional for slaw.
  • 2 slices avocado Chunky or mashed.
  • 1 cup fresh salsa Mix of red onion, tomato, cilantro and lime.
  • 1 handful cilantro For garnish.
  • 1 handful scallions For garnish.
  • 8 pieces corn tortillas Essential for tacos.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Place thawed fish filets on the baking sheet.
  4. Brush the filets with olive oil and rub with seasoning mixture of chili powder, paprika, cumin, garlic powder, salt, and cayenne.
Cooking
  1. Bake the fish on the top rack of the oven for 12 to 15 minutes.
  2. Check if fish flakes easily with a fork to ensure it is fully cooked.
Assembly
  1. Prepare taco toppings by mixing coleslaw with lime juice, mayonnaise, sriracha, and salt.
  2. Serve baked fish in corn tortillas with slaw, avocado slices, fresh salsa, cilantro, and scallions.
  3. Let everyone build their own tacos at the table.

Notes

For best results, avoid overloading tacos to prevent them from falling apart. Corn tortillas are recommended for the best taco experience.