Description
Delicious spicy baked fish tacos topped with fresh slaw and chipotle sauce, perfect for a quick meal.
Ingredients
Scale
- 24 oz firm white fish fillets (tilapia, mahi mahi, cod, or haddock)
- ½ tablespoon extra virgin olive oil
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon lime zest
- 3 cups thinly sliced or shredded cabbage
- ¼ cup thinly sliced red onion
- ¼ cup chopped cilantro
- ¼ cup fresh lime juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ⅓ cup mayonnaise or Plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1 tablespoon sauce from canned chipotles in adobo sauce
- as needed Corn Tortillas
Instructions
- Preheat oven to 400℉ (200℃). Line a baking sheet with parchment paper.
- In a small bowl combine chili powder, cumin, garlic powder, paprika, kosher salt, pepper, and lime zest together.
- Pat the fish dry with a paper towel and then coat with spice mixture. Place on the prepared sheet pan and drizzle the fish lightly with extra virgin olive oil.
- Bake for 13-15 minutes, or until fish is opaque and flakes easily with a fork.
- While the fish is in the oven, prepare slaw by combining shredded cabbage, red onion, cilantro, lime juice, olive oil, and salt in a large mixing bowl. Cover and refrigerate while the fish finishes cooking.
- For the sauce, whisk together the mayonnaise with lime juice, garlic powder, chipotles in adobo sauce in a small bowl. Cover and refrigerate while the fish finishes cooking.
- Remove the fish from the oven and let rest for 5 minutes. After resting, cut or flake into bite-size pieces.
- Serve the fish on warmed tortillas. Top with slaw and chipotle sauce. Serve immediately.
Notes
- Can use any firm white fish.
- Tortillas should be warmed before serving.
- For a healthier option, Plain Greek yogurt can be used instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg