Fish Tacos

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Healthy and super delicious Fish Tacos that require zero frying! Make a fish taco slaw to go on top for a dinner made in less than 30 minutes.

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 taco 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 them with baked fish in place of the fried to see how it would go over.

Fish Taco Recipe

Fish is the main ingredient for fish tacos, which means, to make amazing tacos, your fish needs to be seasoned perfectly. Here’s what you need to do that:

• Tilapia – this is the type of fish I used, but you can use your favorite type for these tacos instead.
• Olive Oil – this helps cook and keep the fish moist while baking.
• Salt – season to taste.
• Lime Mojito Seasoning – here’s one of my secret ingredients for this recipe. It really makes all the difference so don’t skip out.

More 30 minute meals to try! Shrimp Scampi, Beef Stroganoff, Chicken Piccata Recipe, and Smothered Baked Pork Chops.

Fish Taco Sauce

Next up is the sauce that is mixed into the slaw and can be drizzled on top of your taco as well. Here’s what you need:

• Sour Cream – this creates the base of the sauce. Creamy tangy goodness.
• Salt – to taste.
• Taco Seasoning – you can use the store-bought kind or make your own.
• Lime Zest and Juice – these both add a super fresh zing to the sauce.
• Garlic – for flavor.

Fish Taco Slaw

The slaw is a really quick and easy thing to throw together. Here’s what you need:

• Coleslaw Mix – you can find this at your local grocery store in the produce section.
• Cilantro – if this tastes like soap to you don’t add it in!
• Red Onion – if red onions are too powerful for you, try marinating it in a combination of white wine vinegar, sugar, salt, and water.

How to Make Fish Tacos

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. 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.
3. 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.
4. To serve, warm tortillas and top each tortilla with a small piece of fish, prepared slaw, avocado slices (or guacamole) and more cilantro.

Tips and Tricks

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 straightforward.

Leftovers

Any leftovers you may have can stay good in the fridge for up to 4 days. Store everything separately and assemble when ready to serve.

More Taco Recipes to Love!

• Baja Fish Tacos
• Taco Lettuce Wraps
• The Easiest Fish Taco Recipe
• Taco Sloppy Joes
• Asian Beef Tacos

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5 from 10 votes

Fish Tacos

Healthy and super delicious Fish Tacos that requires zero frying! Make a slaw to go on top for a dinner made in less than 30 minutes.

servings 4 servings

Prep Time 15 mins

Cook Time 12 mins

Total Time 27 mins

Ingredients

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 cilantro chopped
• ▢ 1/4 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:

• ▢ 4 corn & flour blend soft tortillas
• ▢ ripe avocados or guacamole
• ▢ extra cilantro

US Customary - Metric

Instructions

• 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.

Nutrition

Calories: 299kcal | Carbohydrates: 27g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 353mg | Potassium: 618mg | Fiber: 3g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 46.7mg | Calcium: 146mg | Iron: 2mg

Course: Dinner

Cuisine: Mexican

Keyword: fish taco recipe, Fish Tacos, how to make fish tacos