Fish Tacos
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
163 kcal
-
Course
Main Course, Lunch, Dinner
Fish Tacos
Description
This Fish Tacos recipe uses cod, tilapia, haddock, or halibut, rubbed with a chili powder-based seasoning blend including paprika, oregano, cumin, garlic and onion powders. The fish is baked at 400°F until flaky and cooked through.
The seasoned fish is broken into large chunks and portioned into warmed corn tortillas. Sliced avocado and lime wedges accompany the tacos, adding richness and brightness. An optional fish taco sauce combines sour cream, mayonnaise, lime juice, garlic powder, cumin, and a touch of sriracha for a creamy, spicy finish.
The seasoning rub can be customized or replaced with Cajun or blackened spice blends. Cabbage-onion slaw can be prepared separately for added crunch and freshness. The fish cooks quickly, so monitor thinner pieces carefully. Leftover fish keeps refrigerated for 2 days and should be stored separately from tortillas.
Ingredients
- 1 ½ pounds cod or tilapia, haddock, or halibut, fillets
- 1 tablespoon olive oil
Seasoning Rub
- 1 tablespoon chilli powder
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 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
- Preheat the oven to 400°F.
Fish Taco Sauce
- Combine sour cream, mayonnaise, lime, garlic powder, cumin, and sriracha in a small bowl (if making) and refrigerate until serving.
Seasoning Rub
- In a small bowl, mix the chili powder, paprika, oregano, cumin, garlic powder, onion powder, black pepper, and salt.
- Dab the fish fillets dry with a paper towel and drizzle with olive oil. Rub the seasoning mix over all sides of the fish.
- Bake on a rimmed baking sheet for 10-15 minutes* or until flaky and heated to 145℉.
- Heat tortillas according to package directions.
- Use a fork to break the fish into large chunks. Divide the fish pieces among the tortillas and add toppings as desired.
Notes
- You can swap the seasoning rub for Cajun or blackened seasoning to vary the flavor.
- Adding a fresh cabbage and onion slaw with cilantro and lime juice complements the tacos well.
- Watch cooking time closely as thinner fish fillets cook faster and can dry out.
- Store leftover cooked fish separately from tortillas in the fridge for up to 2 days.
- Nutritional info is based on one corn tortilla fish taco without toppings or sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 163 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
