Description

These Baked Fish Tacos offer a perfect balance of zesty citrus, flaky white fish, and crunchy vegetable toppings. Baking the fish creates a lighter profile than traditional deep-frying methods. The recipe transforms simple ingredients into a festive feast that feels special but is easy enough for a busy weeknight.

Ingredients

Scale

1.5 lbs White Fish Fillets (Cod or Tilapia)
2 tablespoons Olive Oil
1 teaspoon Chili Powder
1/2 teaspoon Cumi
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
12 Small Corn or Flour Tortillas
2 cups Shredded Red Cabbage
1/4 cup Fresh Cilantro, chopped
2 whole Fresh Lime Wedges
1/2 cup Greek Yogurt or Sour Cream

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Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper
Pat the fish fillets dry with a paper towel, drizzle with olive oil, and season with chili powder, cumin, garlic powder, salt, and pepper
Bake the fish for 12 to 15 minutes until it flakes easily with a fork
Warm the tortillas in the oven for the last 5 minutes of fish cooking time
Flake the fish into bite-sized pieces and assemble each taco with fish, shredded cabbage, fresh cilantro, a dollop of Greek yogurt, and lime juice

Notes

Use an instant-read thermometer to ensure fish is cooked to 145°F.

Warm tortillas to keep them pliable.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 3 tacos
Calories: 380 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 65 mg