.jpg)
1 year ago
132
PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY
Orgo-Life the new way to the future Advertising by AdpathwayThis fast and flavorful fish tacos recipe is the perfect quick lunch or dinner.
Seasoned fish fillets are baked, flaked, and then tucked into tortillas with your favorite toppings and a drizzle of taco sauce.
- Flavor: Baked and not fried, these fish tacos are fresh and flavorful with a mild white fish and simple homemade rub. We love to serve these with the easy taco sauce below.
- Difficulty: Simple toppings and a little oven time are all you need for resort-style fish tacos.
- Technique: The fish is baked until flaky but can also be grilled.
- Swaps: Any white fish can be used in this recipe.
- Time-Saving Tip: The homemade taco seasoning mix can be replaced with a packet of taco seasoning.
- Leftovers: Stretch leftovers further by making fish taco bowls!
Ingredient Tips for Fish Tacos
- Fish: I use cod in this recipe, but any white fish like halibut, haddock, or tilapia will work. Frozen fish should be thawed and patted dry so the seasonings will adhere.
- Seasonings: The rub for these fish tacos is a flavorful blend of paprika, garlic powder, cumin, cayenne, salt, and pepper. You can also use a packet or homemade taco seasoning.
- Sauce: The fish taco sauce is a rich and tangy addition and needs few ingredients. Fresh lime juice is recommended.
- Tortillas: Corn or flour tortillas work for fish tacos, so gently warm them before filling them so they don’t crack.
Variations
- Seasoning: Season the fish fillets with a blackened seasoning or a Cajun flavor.
- Onion slaw: Make a quick cabbage onion slaw by combining a cup of shredded cabbage, ½ thinly sliced sweet white onion, 2 tablespoons chopped cilantro, 1/3 cup sour cream, 2 tablespoons of fresh lime juice, and one seeded and chopped jalapeno pepper.
How to Make Fish Tacos
- Prepare the fish: Pat fish dry and rub with homemade spice mixture.
- Bake: Bake the fish in the oven (full recipe below).
- Prepare the toppings: Chop and prepare desired taco toppings.
- Enjoy! Assemble and serve tacos once the fish and toppings are ready.
Leftovers?
Store leftover fish from the tortillas and other ingredients in a covered container for up to 2 days. Use leftover fish in a cold wrap, on top of a salad, or reheat portions in the microwave and build new tacos with toppings and add-ins.
More Easy Taco Recipes
Did you enjoy this Fish Tacos Recipe? Leave a comment and rating below.
5 from 150 votes↑ Click stars to rate now!
Or to leave a comment, click here!
Fish Tacos
Tender and flaky, these baked fish tacos are lightly seasoned, nestled in soft tortillas, and drizzled with a creamy fish taco sauce.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
- ▢ 1 ½ pounds cod fillets or tilapia,haddock, or halibut
- ▢ 1 tablespoon olive oil
Seasoning Rub
- ▢ 1 tablespoon chilli powder
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon dried oregano
- ▢ ½ teaspoon cumin
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon black pepper
- ▢ ½ teaspoon salt
Tacos
- ▢ 8 corn tortillas or flour tortillas, 6-inch
- ▢ 1 avocado sliced
- ▢ 1 lime wedged
Fish Taco Sauce (optional)
- ▢ 3 tablespoons sour cream
- ▢ 2 tablespoons mayonnaise
- ▢ ½ lime juiced
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon cumin
- ▢ ½ teaspoon sriracha or to taste
Preheat the oven to 400°F.
Fish Taco Sauce
Combine sour cream, mayonnaise, lime, garlic powder, cumin, and sriracha in a small bowl (if making) and refrigerate until serving.
Seasoning Rub
In a small bowl, mix the chili powder, paprika, oregano, cumin, garlic powder, onion powder, black pepper, and salt.
Dab the fish fillets dry with a paper towel and drizzle with olive oil. Rub the seasoning mix over all sides of the fish.
Bake on a rimmed baking sheet for 10-15 minutes* or until flaky and heated to 145℉.
Heat tortillas according to package directions.
Use a fork to break the fish into large chunks. Divide the fish pieces among the tortillas and add toppings as desired.
Spice Rub: Substitute the rub above with our own favorite rub, cajun, or blackened seasoning.
Cabbage Onion Slaw: Combine 1 cup shredded cabbage, ½ sweet white onion, thinly sliced, 2 tablespoons chopped cilantro, ⅓ cup sour cream (or Greek yogurt), 2 tablespoons fresh lime juice, and 1 jalapeño pepper seeded & chopped.
Keep an eye on your fish. Thinner pieces of fish will cook faster.
Leftover fish can be refrigerated for 2 days. Fish should be stored and reheated separately from the tortillas.
Nutritional information includes 1 fish taco in a corn tortilla. Toppings are not included in nutritional information.
Calories: 163 | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Sodium: 348mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 4.9mg | Calcium: 62mg | Iron: 1.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Fish, Lunch, Main Course
Cuisine American, Mexican
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipes you'll love
About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Free eBook!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.
English (US) ·