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Weeknight • Seafood

Oven-Baked Fish Tacos with Creamy Slaw

Easy, crispy oven-baked fish tacos topped with a vibrant creamy slaw, perfect for a fresh and flavorful dinner.

Prep
20 min
Cook
15 min
Servings
4
Level
Weeknight
Oven-Baked Fish Tacos with Creamy Slaw

Say hello to your new favorite taco night! These Oven-Baked Fish Tacos are incredibly simple to make, featuring perfectly seasoned, flaky white fish baked until tender. Paired with a zesty, crunchy creamy slaw, these tacos are light, fresh, and bursting with flavor. Get ready for a delicious meal that feels like a fiesta!

Ingredients

Yield: 4 servings

For the Fish

  • 1 lb white fish fillets (cod, tilapia, or mahi-mahi), about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Salt and black pepper to taste

For the Creamy Slaw

  • 3 cups pre-shredded coleslaw mix or finely shredded cabbage
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream or Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped fresh cilantro
  • Pinch of sugar (optional)
  • Salt and black pepper to taste

For Serving

  • 8-12 small corn or flour tortillas
  • Lime wedges
  • Hot sauce (optional)

Preparation

  1. Step 1

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

  2. Step 2

    Pat fish fillets dry with paper towels. In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Place fish on the prepared baking sheet, drizzle with olive oil, then sprinkle generously with the seasoning mix on both sides.

  3. Step 3

    Bake for 12-15 minutes, or until the fish is opaque throughout and flakes easily with a fork. Cooking time will vary based on thickness.

  4. Step 4

    While fish bakes, prepare the creamy slaw: In a medium bowl, whisk together mayonnaise, sour cream/yogurt, lime juice, chopped cilantro, and a pinch of sugar (if using). Season with salt and pepper. Add the coleslaw mix and toss gently to combine. Set aside.

  5. Step 5

    Warm the tortillas: You can do this by wrapping them in foil and placing them in the oven for the last few minutes of fish cooking, or warming them individually in a dry skillet over medium heat for 20-30 seconds per side.

  6. Step 6

    To assemble tacos: Break the cooked fish into flakes. Divide the fish among the warm tortillas, top with a generous spoonful of creamy slaw, a squeeze of fresh lime juice, and a dash of hot sauce if desired.

  7. Step 7

    Serve immediately and enjoy your homemade fish tacos!

Tips

  • Ensure your fish is patted dry before seasoning; this helps the spices adhere better and allows for a slightly crispier exterior.
  • Don't overcook the fish, as it can become dry. It's done when it flakes easily.
  • For extra flavor, you can briefly char the tortillas directly over a gas flame for a few seconds per side.

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