A healthy and super delicious fish taco recipe that requires zero frying! Make a taco slaw to go on top and voila! Healthy dinner in less than 30 minutes.
Blake has fallen in love with Rescue Bots on Netflix.
Any of your kids obsessed with this show? I have to leave the room when its on because it’s so…..annoying? boring? painful? But then again, I’m not an almost 4 year old.
But after hearing this show enough in the background while I’m cooking dinner, I’ve decided this is like a cartoon soap opera. Holy drama Batman.
“Doctor Morocco? He’s not a good man. Now or *dramatic pause* EVER!”
“We can’t get back without him! He’s the only way to power up the time machine!”
“If I had to have another brother, I would want it to be you.”
Listening to it like a soap opera has made it that much more bearable and even comical to watch. I quote it every now and again and my husband thinks I’m nuts. But then again, what else is new? Ha!
ANYWAYS….onto FISH TACOS!
I’ve been making these fish tacos in place of our usual beef tacos the last few Tuesdays and I might go so far to say we like these better!
Shocking, right? FISH! Really?
Yes. It’s true. My kids eat these tacos with nearly the same zeal that they would with a regular taco. I thought they’d refuse, but we’re a few months in and still going strong!
My favorite fish tacos are made with fried fish, but heaven knows I’m not going to fry up fish and stink up my house every Tuesday (I dislike the lingering smell of fried food in my house immensely….) So, I decided that I still like fish tacos enough to try fish tacos with baked fish in place of the fried to see how it would go over. I also happened to forget to purchase the beef for regular tacos because this is real life and I sometimes disregard my grocery list. Even if I write things down, I still forget. I blame motherhood.
ANYWAYS, these turned out wayyyyyy better than I ever thought a baked fish taco could and my kids actually ate them. But, I didn’t tell them they were eating fish, sooooooo, there’s that.
But the secrets for these fish tacos not tasting fishy include:
- using very fresh fish OR using fish that is vacuum sealed from the freezer section
- rinse and pat your fish dry dry dry!
- coat with a thin layer of olive oil and season it well with salt and mojito lime seasoning
- bake it until it’s *just* finished cooking
Besides those tips, this recipe is very straight forward. Scroll through the photos I took of the process and be sure to print the recipe card out from the bottom!
Have a great day, friends!
Mojito Lime Fish Tacos
For the fish:
- 12 oz. tilapia fresh or defrosted + patted very dry
- 1 tablespoon olive oil
- salt to taste
- 1 tablespoon lime mojito seasoning
For the slaw:
- 16 oz. coleslaw mix
- 1/2 cup chopped cilantro
- 1/4 of a large red onion chopped (about 1/3 cup)
- 3/4 cup light sour cream
- salt to taste
- 1 tablespoon taco seasoning
- 1 tablespoon lime zest
- 2 1/2 tablespoons fresh lime juice
- 1 clove garlic grated
For the tacos:
- corn & flour blend soft tortillas
- ripe avocados or guacamole
- extra cilantro
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Place dry fish filets onto parchment paper and rub lightly with olive oil on both sides. Sprinkle with salt and mojito lime seasoning and bake for 10-12 minutes or until opaque and can flake easily.
While fish is drying, place coleslaw mix, cilantro and red onion into a large bowl. In a small bowl, whisk sour cream, salt, taco seasoning, lime zest, lime juice and garlic together until smooth. Pour dressing over coleslaw and toss until everything is well coated.
To serve, warm tortillas and top each tortilla with a small piece of fish, prepared slaw, avocado slices (or guacamole) and more cilantro.