Tacos are always a win over here, so might we introduce you to our new favorite? These baked fish tacos! We eat a Mediterranean diet (lots of veggies and some seafood), and these tacos are the best treat! The white fish is baked until it’s flaky with a zingy dry rub of spices, then topped with a tangy slaw and a creamy fish taco sauce! It’s a spin on Mexican Baja tacos using the flavors and style of this cuisine. They’re tasty, easy to make, and ideal for weeknights or dinner parties. Let’s get cooking!
Ingredients
- 1 pound tilapia or cod* (wild caught preferable)
- 1 tablespoon chili powder
- 1 teaspoon each cumin and smoked paprika (or standard paprika)
- ½ teaspoon each garlic powder and onion powder
- 1 teaspoon kosher salt, for seasoning
For the tacos
- 3 cups shredded red cabbage (or a mix of red and green cabbage)
- 1 shredded or grated carrot (optional)
- 1 green onion
- 2 ½ tablespoons lime juice
- ¼ teaspoon each celery salt and kosher salt (or all kosher salt)
- Fish Taco Sauce (or Cilantro Lime Crema, Spicy Mayo, or Chipotle Sauce)
- 8 corn tortillas
- Chopped cilantro, for serving
- Lime wedges, for serving (optional)
Description
- Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.
- Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender. Then broil for 2 minutes until the top is lightly browned.
- Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
- Make the sauce: Make the Fish Taco Sauce.
- Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
- Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime.
