4.9 from 62 votes
Spicy Baked Fish Tacos (30 minutes!)
These spicy baked fish tacos use seasoned white fish cubes coated with a blend of cumin, chili powder, smoked paprika, and optional cayenne and cornmeal, baked until cooked through and slightly crisp. Served in warm corn tortillas with guacamole and lime wedges, the tacos balance smoky, spicy flavors and tender flaky fish. Optional toppings like pickled vegetables and chipotle aioli add texture and heat, making for a flavorful meal prepared quickly in the oven.
Prep Time
18 mins
Cook Time
12 mins
Total Time
30 mins
Servings:
10
(Tacos)
Calories:
127 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 (Tacos)
Amount Per Serving
Calories 127
% 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.