Made with perfectly seasoned fish, fresh cabbage slaw, and a creamy chipotle sauce, these Healthy Fish Tacos are not only easy to make, but they are also the most flavorful recipe for fish tacos ever!
And let me just say, there are good good fish tacos and there are great fish tacos. This is a recipe for GREAT fish tacos. As in likely, one of the best fish tacos you have ever had.
What Makes This The Best Fish Taco Recipe
- Amazing Flavor & Texture. These Healthy Fish Tacos are made with perfectly seasoned white fish that is baked until flaky, which keeps the fish extremely juicy and moist. Topped with a crunchy, bright slaw that adds texture and freshness to the tacos and a creamy, slightly spicy chipotle sauce, the fish tacos are everything a good taco should be!
- Easy To Make. The process for making these tacos is simple and takes about 30 minutes, making these tacos a perfect wholesome 30-minute family meal that can and should be enjoyed any night of the week.
- Healthier Fish Taco Recipe. Because the fish is baked, not fried, these tacos are already healthier than most recipes for fish tacos. And I have provided modifications to lighten up the toppings as well.
- Simple Ingredients. While it may seem that there are a lot of ingredients in these fish tacos, most are pantry staples. Other than the fish itself and fresh cabbage, you likely have all of the other ingredients on hand at all times.
Notes on Key Ingredients
- White Fish: Any white-flesh flaky fish works for the taco meat. Tilapia, Cod, or Haddock are all great options that are easy to find. Freshly caught or defrosted frozen fish work equally well.
- Seasonings: The rub is key to the flavor of these tacos. It is made with dry seasonings you probably have in your pantry and the zest of a lime. The lime zest adds such a bright note to the fish--you do not want to overlook that ingredient.
- Slaw: Shredded cabbage, red onions, cilantro, and lime juice are the perfect mixture to create a fresh touch to these tacos. You can use a bag of coleslaw mix to make the slaw or shred the cabbage yourself, which is a money saver!
- Chipotle Sauce: This creamy, spicy sauce is a delicious finishing touch to these tacos. Made with mayonnaise (or Greek yogurt), lime juice, and the liquid from canned chipotles, it is a simple sauce that takes minutes to make and adds incredible flavor to the tacos. Money-Saving Tip:
- Tortillas: Use your favorite tortilla to serve these fish tacos. Corn tortillas are traditional, but any variety works, even homemade flour tortillas.
- Lower Fat Option: You can lighten these baked fish tacos up more by using Greek yogurt in place of the mayonnaise in the chipotle cream topping or skipping it altogether.
- Money-Saving Tip: If you do not have canned chipotle peppers, use Sriracha or your favorite hot sauce in their place. If you do have chipotles, be sure to freeze the leftover contents of the can to use for future recipes.
How To Make Fish Tacos
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Season the Fish. Combine the fish taco rub by mixing the zest of lime, chili powder, cumin, garlic powder, paprika, salt, and pepper. Use this spice blend to season each side of the fish fillets.
Step Two: Bake Drizzle the seasoned fish with a bit of olive oil, to help to keep the fish moist while baking. Then bake until the fish is opaque and flakes easily. Once baked, remove the fish from the oven and let rest for 5 minutes. After resting, cut the baked fish into bite-size chunks.
Maximize your prep time by using the time the fish is baking to prepare the slaw and the chipotle sauce. Then it is as simple as assembling the fish tacos and digging into perfection!
Step Three: Prepare the Slaw. Combine the cabbage, onions, and cilantro with salt, lime juice, and olive oil. Cover and refrigerate while the fish is baking.
Step Four: Make Chipotle Sauce. For the chipotle topping, combine the mayo with chipotle sauce, lime juice, garlic powder, and salt in a small bowl and set aside.
Step Five: Assemble Fish Tacos. Assemble the tacos by placing the fish on top of warmed or toasted tortillas. Top with slaw and a dollop of chipotle sauce and serve immediately.
These Healthy Baked Fish Tacos are always a huge family hit, especially when served with Pineapple Rice or Instant Pot Cilantro Lime Rice. While the slaw and chipotle sauce are delicious accompaniments to the tacos, try topping them with Pineapple Mango Salsa or Corn Salsa, for a delicious spin on these fish tacos.
Storage and Reheating Instructions
Fish tacos are best served immediately after preparation, as fish can dry out after it has been refrigerated and reheated. However, if you happen to have leftovers, you can refrigerate the slaw and fish in separate airtight containers for up to 48 hours. Reheat by placing the fish in a dry skillet and heat over medium heat until warm. Squeeze fresh lime juice over the heated fish and serve with slaw.
More Favorite Taco Recipes
- Black Bean Tacos
- Cauliflower Tacos
- Instant Pot Chicken Tacos
- Lentil Tacos
- Shredded Chicken Tacos
- Breakfast Tacos
These delicious fish tacos make an easy, light, and refreshing dinner! I hope you give them a try and be sure to leave a review below letting everyone know how you liked them!
Healthy Baked Fish Tacos
For the Fish
- 24 oz firm white fish fillets tilapia, cod, or haddock
- ½ tablespoon olive oil
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon smoked or regular paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon lime zest
For the Slaw
- 3 cups thinly sliced or shredded cabbage see note
- ¼ cup thinly sliced red onion
- ¼ cup chopped cilantro
- ¼ cup fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ⅓ cup mayonnaise or Plain Greek yogurt
- Juice from 1 lime about 1-2 tablespoons
- 1 teaspoon garlic powder
- 1 tablespoon sauce from canned chipotles in adobe sauce see note
- Corn Tortillas see note
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a small bowl combine chili powder, cumin, garlic powder, paprika, salt, pepper, and lime zest together. Pat fish fillets dry with a paper towel and then coat with spice mixture. Place them on the prepared sheet pan and drizzle with ½ tablespoon of olive oil.
- Bake for 13-15 minutes, or until fish is flaky.
- While the fish is baking, prepare the slaw and sauce for tacos. For the slaw, mix together the cabbage, onion, cilantro, salt, lime juice, and olive oil together. Cover and refrigerate while the fish cooks. For the sauce, whisk together mayonnaise (or yogurt), garlic powder, chipotle, and lime juice together.
- Remove the fish from the oven and let rest for 5 minutes and then cut fish into small bite-size pieces.
- Toast tortillas over a grill or gas stove in a dry skillet over medium heat for 30 seconds per side.
- Place fish on top of corn tortillas, top with slaw, and chipotle sauce. Serve immediately.