Description
Effortless oven-baked fish tacos with a creamy slaw and lime crema. Simple ingredients, maximum flavor.
Ingredients
Scale
- 1.5 lb white fish fillets (like cod or tilapia)
- 1 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.25 tsp salt
- 0.25 tsp black pepper
- 8 small flour or corn tortillas
- For the Slaw:
- 2 cups shredded cabbage and carrot mix
- 0.5 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp sugar
- Salt and pepper to taste
- For the Lime Crema:
- 0.5 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- Pinch of salt
- Optional toppings: avocado, cilantro, salsa
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat fish dry. Place on the baking sheet. Drizzle with olive oil.
- Mix chili powder, cumin, salt, and pepper. Sprinkle over the fish.
- Bake for 10-12 minutes, or until fish is opaque and flakes easily with a fork.
- While fish bakes, make the slaw: In a bowl, combine cabbage mix, mayonnaise, lime juice, sugar, salt, and pepper. Mix well.
- Make the lime crema: In a small bowl, whisk together sour cream or yogurt, lime juice, and salt.
- Warm tortillas according to package directions.
- Flake the baked fish into pieces.
- Build tacos: Place flaked fish on a tortilla. Top with slaw and a drizzle of lime crema. Add optional toppings.
- Serve immediately.
Notes
- Adjust spice levels to your preference.
- Use corn tortillas for a gluten-free option.
- Leftover fish can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: fish tacos, oven baked fish, easy dinner, weeknight meal, cod tacos, tilapia tacos