Spicy Baked Fish Tacos (30 minutes!)
User Reviews
4.9
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Prep Time
18 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
10 (Tacos)
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Calories
127 kcal
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Course
Main Course
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Cuisine
Mexican
Spicy Baked Fish Tacos (30 minutes!)
Description
The recipe calls for cutting white fish such as cod or mahi-mahi into chunks, then tossing them in oil and a bold spice mix including cumin, chili powder, smoked paprika, cayenne, and optionally cornmeal for extra crispness. Baking on a parchment-lined sheet in a single layer allows the fish to cook evenly in about 10 to 12 minutes, resulting in tender, flavorful pieces with a lightly textured crust.
The tacos are assembled by warming corn tortillas and topping each with guacamole and pieces of the baked fish, complemented by lime wedges for acidity. Pickled vegetables—particularly red onion or radish—add brightness and crunch, while chipotle aioli provides an optional smoky, spicy creaminess. Fresh cilantro is also suggested for herbal freshness.
Leftover cooked fish should be stored separately and consumed within a few days, as the dish does not freeze well due to the texture of baked fish. The recipe estimates nutrition based on homemade tortillas and guacamole without optional components.
Ingredients
FISH
- 1 lb white fish such as cod, mahi-mahi, or halibut, wild-caught, skin removed
- 1 Tbsp neutral cooking oil we prefer avocado, generic cooking oil
- 1/2 - 3/4 tsp salt sea salt
- 1/4 tsp black pepper
- 1 ½ tsp cumin , plus more to coat
- 1 ½ tsp chili powder , plus more to coat
- 1 ¼ tsp smoked paprika , plus more to coat
- 1/4 tsp cayenne pepper (optional // omit for less heat)
- 3-4 Tbsp cornmeal (optional // for crispier texture)
FOR SERVING
- 10 corn tortillas (homemade or store-bought)
- guacamole or Garlicky Guacamole, with rosemary
- lime wedges
- pickled vegetables optional // red onion or radish pair especially well, quick pickled
- chipotle aioli optional, spicy
- cilantro optional, fresh
Instructions
- Preheat oven to 400 degrees F (204 C), and line a large baking sheet with parchment paper.
- Cut the fish into large cubes (or strips if you prefer) and add to a medium mixing bowl. Top with oil, salt, pepper, cumin, chili powder, smoked paprika, cayenne pepper (optional), and cornmeal (optional). Toss to coat. The fish should be so well coated that you almost can’t see it anymore. Don’t be shy with the spices!
- Transfer to parchment-lined baking sheet, arrange in a single layer, and bake for 10-12 minutes or until fish is cooked through.
- In the meantime, prepare any sides, such as guacamole, fresh herbs, and lime wedges.
- To serve, warm tortillas and top each with 1 Tbsp guacamole and 2 pieces of fish, and serve with lime wedges. Serve with quick pickled veggies, chipotle aioli, and/or fresh cilantro for more flavor and texture (all optional).
- Store leftover cooked fish separately up to 2-3 days. Cooked recipe is not freezer friendly.
Notes
- Nutrition information is approximate, calculated with homemade tortillas and 1 Tbsp guacamole per taco without optional toppings.
- Store leftover cooked fish in a separate container and eat within 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(Tacos)
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 127 | 6% |
| Carbohydrates | 11.09g | 4% |
| Protein | 11.5g | 23% |
| Fat | 4.4g | 7% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.61g | 4% |
| Monounsaturated Fat | 2.41g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 24.97mg | 8% |
| Sodium | 306mg | 13% |
| Potassium | 203mg | 4% |
| Fiber | 2.4g | 10% |
| Sugar | 0.2g | 0% |
| Vitamin A | 309.44IU | 6% |
| Vitamin C | 3.88mg | 4% |
| Calcium | 23.31mg | 2% |
| Iron | 0.89mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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