24ozfirm white fish filletstilapia, cod, or haddock
For the Slaw
3cupsthinly sliced or shredded cabbagesee note
¼cupthinly sliced red onion
¼cupfresh lime juice
Juice from 1 lime
1tablespoonsauce from canned chipotles in adobe saucesee note
Corn Tortillassee note
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Mix together chili powder, cumin, garlic powder, paprika, salt, pepper, and lime zest together.
Pat fish dry with a paper towel and then coat with spice mixture. Place on sheet pan and drizzle with 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, garlic powder, chipotle, and lime juice together.
Toast tortillas over grill or gas stove in a dry skillet over medium heat for 30 seconds per side.
Remove the fish from the oven and let rest for 5 minutes and then cut fish into small bite-size pieces.
Place fish on top of corn tortillas, top with slaw, and chipotle sauce. Serve immediately.
Nutrition values have been calculated based on fish, rub, slaw, and 1 tablespoon sauce.
Frozen fish fillets are fine to use for this recipe. Be sure to defrost fully and then pat dry before rubbing with the spice mixture.
If you do not have canned chipotles, 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. 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.
If you do not like Mayonnaise, feel free to substitute it for plain Greek yogurt or sour cream.
You can use a bag of coleslaw mix to make the slaw or shred the cabbage yourself, which is a money saver!
Corn tortillas are traditional for fish tacos, but any variety works. Just be sure to toast tortillas before assembling tacos for the best flavor.
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.