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
- 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.
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!
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Have a great day, friends!
Fish Tacos
Ingredients
For the fish:
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
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
Nicole says
I LOVE fish tacos! I’ve made your original (fried) fish tacos, but this recipe looks even better! Yum:)
Naomi says
Kids approved meals are always a winner.
Shannon Bryant says
This looks sooo good!! Love the coleslaw part of the receipt also. Can’t wait to make it!!
Ashley Steward says
Can’t wait to try these, looks like a great recipe for summer!
Deanna B. says
I’m always looking for new ways to do tacos and this coleslaw looks like something my husband would love!
Laura C says
These look so light and fresh for a warm summer day! : )
Kelly says
Looks delicious, I can’t wait to try these as lettuce wraps!
Rebecca says
Can’t wait to try these!
Dawn says
These look delicious!! Going to have to try them this week.
Ambre Covey says
I would love to try this recipe! Those fish tacos look so yummy!!!
Allison Untrauer says
This look delish! Looking forward to trying your recipe!
Lindsay K says
How has the recipe been on your blog since March and I just saw it today?! Can’t believe I’ve been missing out on these fish tacos for months! Making ASAP.
Janelle says
These have become part of our regular meal rotation… Thanks for the awesome recipe!
Kelly says
I’ve been hesitant on trying to make fish tacos even though they are so popular! But this recipe makes my mouth water! Super excited to try it! Perhaps my one week old baby girl has changed my tastebuds lol
Chandler M says
Mmhmm, can’t wait to try these!
Gwen Herder says
I’m not a big fish eater but recently I’ve discovered I love fish tacos! I can’t wait to make this!
Jennifer Kreh says
Love fish tacos! Can’t wait to try these! Awesome summertime meal!
Karen says
I only had my first fish taco after moving out here to Vancouver. Since they are amazing, and since your recipes are some of my favorites, I’m definitely going to give these a try. They look INCREDIBLE.
Of all the shows my boys have been into, I didn’t terribly mind Rescue Bots. At least it generally encourages teamwork and problem solving? Definitely could be worse.
Can’t wait to try the tacos!
Ebben McCarty says
These look fabulous! I’ll have to look for the Mohito-Lime seasoning. I can hardly wait to try! ????
Amy says
I’m going to make these tonight! Thank you!
Amy says
Do you make your lime mojito seasoning or buy it? If you buy it- what is the brand? These look like a great addition to our menu for next week, so I gotta figure out that seasoning! Thanks!!!
Lauren says
McCormick brand…have a big one from Costco.
Amy says
Do you make the lime mojito seasoning or buy it? If you buy it- what brand is it? These look like a great addition to our menu next week, so I gotta figure that part out! Thanks so much!
Alison Amaismeier says
These sound delicious!
Scarlett says
What kind of tortilla do you buy?
Kristy B says
these look great and the ingredients just made it on to this week’s shopping list.
Christy says
I loved the freshness of the coleslaw! I could have eaten the eaten recipe.
Adriana says
This looks so good! I am gonna have to try it. Since I found out my cholesterol is high I have been avoiding beef and eating more fish, so taco Tuesday has been usually with fish/shrimp.
Holly says
I make these quite a bit, but finally commenting now. In a pinch, we’ve used frozen breaded fish instead, sprinkling some of the lime seasoning on that before I put it in the oven. My younger son likes that version better, but the rest of us like the fresh fish better. But this is a really good, easy recipe that tastes like a restaurant. Thank you!
Veronica says
We love fish tacos and this is hands down one of the best recipes we have found… Love your recipes! Thanks for always sharing…
Chelcie Vassallo says
These look amazing!! I am always looking for a good fish taco recipe, cannot wait to try this!!
Thank you for sharing