Healthy Baked Fish Tacos
Made with seasoned baked fish fillets, fresh cabbage slaw, and a creamy chipotle sauce, these fish tacos are simple to make and absolutely delicious!
Servings: 6
Ingredients
For the Fish
- 24 oz firm white fish fillets tilapia, mahi mahi, cod, or haddock
- ½ tablespoon extra virgin olive oil
Rub
- 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
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 extra virgin olive oil
- ½ teaspoon kosher salt
Chipotle Sauce
- 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 see note
To Serve
- Corn Tortillas see note
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.
Video
Notes
Nutrition values have been calculated based on fish, rub, slaw, and 1 tablespoon of sauce.
Frozen Fish: Be sure to defrost fully and then pat dry before rubbing with the spice mixture.
Chipotle Sauce: If you do not have canned chipotle, use Sriracha or your favorite hot sauce in its place. If you do have chipotles, be sure to freeze the leftover contents of the can to use for future recipes. I freeze leftover chipotles by placing scooping the contents into an ice cube tray. Freeze until solid and then transfer to a freezer-safe bag.
Cabbage/Slaw: You can use a bag of coleslaw mix to make the slaw or shred the cabbage yourself, which is a money saver!
Tortillas: Corn tortillas are traditional for fish tacos, but any variety works. Just be sure to toast tortillas before assembling tacos for the best flavor.
Storage: Fish tacos are best served immediately upon preparation. However, you can store the leftover fish and slaw in the refrigerator in separate containers for up to 48 hours. Reheat the fish in a dry skillet over medium heat until just warmed through.
Nutrition
Calories: 158kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 476mg | Potassium: 447mg | Fiber: 1g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 1mg
