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Weeknight • Seafood

Oven-Baked Fish Tacos with Creamy Slaw

Flaky oven-baked fish tucked into warm tortillas with a zesty, creamy slaw for a fresh and easy taco night.

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

Taco night just got a whole lot healthier and easier! These oven-baked fish tacos are a revelation, featuring perfectly flaky white fish and a vibrant, tangy creamy slaw. No messy frying, just deliciousness that comes together quickly for a fun and fresh weeknight meal that the whole family will love.

Ingredients

Yield: 4 servings

For the Fish:

  • 1.5 lbs firm white fish fillets (like cod or tilapia), about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste

For the Creamy Slaw:

  • 3 cups pre-shredded coleslaw mix (or 1/2 head cabbage, thinly sliced)
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp chopped fresh cilantro
  • 1/2 tsp sugar
  • 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 your 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, cayenne pepper (if using), salt, and pepper. Rub the olive oil over both sides of the fish, then sprinkle generously with the spice mixture.

  3. Step 3

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

  4. Step 4

    While the fish bakes, prepare the creamy slaw: In a medium bowl, whisk together mayonnaise, lime juice, cilantro, sugar, salt, and pepper. Add the coleslaw mix and toss to coat evenly. Taste and adjust seasoning as needed.

  5. Step 5

    Warm the tortillas: You can do this by wrapping them in foil and heating them in the oven for 5-7 minutes, or warming them individually in a dry skillet over medium heat for about 30 seconds per side.

  6. Step 6

    To assemble the tacos, flake the cooked fish into bite-sized pieces. Divide the fish among the warm tortillas, top generously with the creamy slaw, and serve with lime wedges and hot sauce, if desired.

Tips

  • Don't overcrowd your baking sheet when cooking the fish; this ensures even cooking and prevents steaming.
  • For a bit of extra char, you can quickly broil the fish for 1-2 minutes at the very end, watching carefully.
  • Make the slaw ahead of time! It tastes even better after chilling in the fridge for 30 minutes, allowing the flavors to meld.

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