4.9 from 93 votes
Spicy Baked Fish Tacos (30 minutes!)
The easiest (most delicious!) way to make fish tacos: tossed in smoky spices and baked to perfection. Just 30 minutes required, and naturally dairy- and gluten-free.
Prep Time
18 mins
Cook Time
18 mins
Total Time
30 mins
Servings: 10 (Tacos)
Calories: 127 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
FISH
- 1 lb wild-caught white fish, skin removed (such as cod, mahi-mahi, or halibut)
- 1 Tbsp oil (we prefer avocado)
- 1/2 - 3/4 tsp 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)
- Rosemary Guacamole (or Garlicky Guacamole)
- Lime wedges
- Quick Pickled Veggies (optional // red onion or radish pair especially well)
- Spicy Chipotle Aioli (optional)
- fresh cilantro (optional)
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 a rough estimate calculated with homemade tortillas and 1 Tbsp guacamole per taco, and without optional ingredients.
- *Nutrition information is a rough estimate calculated with homemade tortillas and 1 Tbsp guacamole per taco, and without optional ingredients.
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
Monounsaturated Fat
2.41g
Trans Fat
0g
Cholesterol
24.97mg
(8%)
Sodium
306mg
(13%)
Potassium
203mg
(6%)
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.