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Weeknight • Seafood

Oven-Baked Fish Tacos with Crispy Slaw

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

Prep
15 min
Cook
15 min
Servings
4
Level
Weeknight
Oven-Baked Fish Tacos with Crispy 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 and a vibrant, crunchy slaw. Baking the fish means less mess and more flavor, making this a healthy and delicious meal that comes together without a fuss.

Ingredients

Yield: 4 servings

Fish

  • 1.5 lbs firm white fish fillets (cod, tilapia, or mahi-mahi), 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 salt
  • 1/8 tsp black pepper

Crispy Slaw

  • 3 cups pre-shredded coleslaw mix (green and red cabbage, carrots)
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp chopped fresh cilantro
  • 1 tsp sugar
  • Pinch of salt and pepper

For Serving

  • 8-12 small corn or flour tortillas
  • Lime wedges
  • Hot sauce or salsa (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, salt, and pepper. Rub the olive oil over the fish, then sprinkle generously with the seasoning mix.

  3. Step 3

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

  4. Step 4

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

  5. Step 5

    Warm tortillas according to package directions (microwave, dry skillet, or oven).

  6. Step 6

    Flake the cooked fish into bite-sized pieces using a fork. Assemble tacos by filling warm tortillas with flaked fish and a generous spoonful of crispy slaw. Serve immediately with extra lime wedges and hot sauce if desired.

Tips

  • For extra crispy fish, you can broil it for the last 1-2 minutes, watching carefully to prevent burning.
  • If you prefer a creamier slaw, add an extra tablespoon of mayonnaise. For a tangier slaw, add a splash more lime juice.
  • Make the slaw ahead of time! It can be stored in the refrigerator for up to 2 days; just give it a good stir before serving.

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