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5.0 from 450 votes

Fish Tacos

Tender and flaky, these baked fish tacos are lightly seasoned, nestled in soft tortillas, and drizzled with a creamy fish taco sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 163 kcal
Course: Main Course , Lunch , Dinner
Cuisine: American , Mexican

Ingredients

  • 1 ½ pounds cod fillets or tilapia,haddock, or halibut
  • 1 tablespoon olive oil
Seasoning Rub
  • 1 tablespoon chilli powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
Tacos
  • 8 corn tortillas or flour tortillas, 6-inch
  • 1 avocado sliced
  • 1 lime wedged
Fish Taco Sauce (optional)
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • ½ lime juiced
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon Sriracha or to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
Fish Taco Sauce
  1. Combine sour cream, mayonnaise, lime, garlic powder, cumin, and sriracha in a small bowl (if making) and refrigerate until serving.
Seasoning Rub
  1. In a small bowl, mix the chili powder, paprika, oregano, cumin, garlic powder, onion powder, black pepper, and salt.
  2. Dab the fish fillets dry with a paper towel and drizzle with olive oil. Rub the seasoning mix over all sides of the fish.
  3. Bake on a rimmed baking sheet for 10-15 minutes* or until flaky and heated to 145℉.
  4. Heat tortillas according to package directions.
  5. Use a fork to break the fish into large chunks. Divide the fish pieces among the tortillas and add toppings as desired.

Notes

  • Spice Rub:  Substitute the rub above with our own favorite rub, cajun, or blackened seasoning.
  • Cabbage Onion Slaw: Combine 1 cup shredded cabbage, ½ sweet white onion, thinly sliced, 2 tablespoons chopped cilantro, ⅓ cup sour cream (or Greek yogurt), 2 tablespoons fresh lime juice, and 1 jalapeño pepper seeded & chopped.
  • Keep an eye on your fish. Thinner pieces of fish will cook faster.
  • Leftover fish can be refrigerated for 2 days. Fish should be stored and reheated separately from the tortillas.
  • Nutritional information includes 1 fish taco in a corn tortilla. Toppings are not included in nutritional information.

Nutrition Information

Calories 163 (8%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 5g (8%) Sodium 348mg (15%) Potassium 174mg (5%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 875IU (18%) Vitamin C 4.9mg (5%) Calcium 62mg (6%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 163

% Daily Value*

Calories 163 8%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 5g 8%
Sodium 348mg 15%
Potassium 174mg 4%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 875IU 18%
Vitamin C 4.9mg 5%
Calcium 62mg 6%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.