I Need a Recipe

Weeknight • Seafood

Crispy Baked Fish Tacos with Slaw

Flaky, oven-baked white fish tucked into warm tortillas with a crunchy, zesty slaw makes for a healthy and satisfying taco night.

Prep
15 min
Cook
15 min
Servings
4
Level
Weeknight
Crispy Baked Fish Tacos with Slaw

Taco Tuesday just got a whole lot easier and healthier! These Crispy Baked Fish Tacos bring all the vibrant flavors you love, but with the ease of baking instead of frying. The star is the flaky, seasoned white fish, perfectly complemented by a refreshing, crunchy slaw. Get ready for a delicious and fuss-free fiesta!

Ingredients

Yield: 4 servings

For the Fish

  • 1 lb firm white fish fillets (cod, tilapia, or mahi-mahi), about 1-inch thick
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 small flour or corn tortillas

For the Zesty Slaw

  • 3 cups pre-shredded coleslaw mix (green cabbage and carrots)
  • 1/4 cup mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp finely chopped fresh cilantro (optional)
  • 1/4 tsp salt
  • Pinch of black pepper

Optional Toppings

  • Diced avocado or guacamole
  • Salsa
  • Hot sauce
  • Cilantro sprigs
  • Extra lime wedges

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Step 2

    Prepare the fish: Pat the fish fillets dry with paper towels. In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper to form a paste. Rub this seasoning mixture evenly over both sides of the fish fillets.

  3. Step 3

    Place the seasoned fish on the prepared baking sheet. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. While the fish bakes, prepare the slaw.

  4. Step 4

    Make the slaw: In a medium bowl, combine the shredded coleslaw mix. In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, chopped cilantro (if using), salt, and pepper. Pour the dressing over the coleslaw mix and toss until well combined.

  5. Step 5

    Warm the tortillas: You can do this in a dry skillet over medium heat for 30 seconds per side, wrap them in foil and heat in the oven for 5 minutes, or microwave briefly.

  6. Step 6

    Assemble the tacos: Flake the cooked fish into bite-sized pieces. Divide the fish evenly among the warm tortillas. Top with a generous spoonful of the zesty slaw and any additional desired toppings.

  7. Step 7

    Serve immediately with extra lime wedges and enjoy your fresh and crispy fish tacos!

Tips

  • To prevent the fish from sticking, make sure your baking sheet is well-lined with parchment or foil and lightly sprayed with cooking spray.
  • The slaw can be made ahead of time and stored in the refrigerator for up to a day. It actually gets better as the flavors meld!
  • Don't be afraid to customize your toppings! A quick homemade crema (sour cream with a squeeze of lime) or pickled red onions would also be fantastic.

More recipes you'll love

Lemon Herb Baked Cod
Easy•25 min
Lemon Herb Baked Cod

Light, flaky cod is baked to perfection with bright lemon, fresh herbs, and a hint of garlic for a healthy, quick dinner.

Lemon Dill Baked Cod
Easy•20 min
Lemon Dill Baked Cod

Flaky, tender cod baked with bright lemon and fresh dill, ready in under 20 minutes.