Fish Tacos

This quick and flavorful fish tacos recipe is the proper fast lunch or dinner.

Seasoned fish fillets are baked, flaked, after which tucked into tortillas along with your favourite toppings and a drizzle of taco sauce.

Taste: Baked and never fried, these fish tacos are contemporary and flavorful with a light white fish and easy do-it-yourself rub. We like to serve these with the straightforward taco sauce beneath.
Issue: Easy toppings and somewhat oven time are all you want for resort-style fish tacos.
Method: The fish is baked till flaky however may also be grilled.
Swaps: Any white fish can be utilized on this recipe.
Time-Saving Tip: The do-it-yourself taco seasoning combine may be changed with a packet of taco seasoning.
Leftovers: Stretch leftovers additional by making fish taco bowls!

ingredients for fish tacos including lime, oil, fish, fish taco sauce, tortillas, seasoning rub, avocado

Ingredient Suggestions for Fish Tacos

Fish: I take advantage of cod on this recipe, however any white fish like halibut, haddock, or tilapia will work. Frozen fish ought to be thawed and patted dry so the seasonings will adhere.
Seasonings: The rub for these fish tacos is a flavorful mix of paprika, garlic powder, cumin, cayenne, salt, and pepper. You too can use a packet or do-it-yourself taco seasoning.
Sauce: The fish taco sauce is a wealthy and tangy addition and wishes few substances. Recent lime juice is beneficial.
Tortillas: Corn or flour tortillas work for fish tacos, so gently heat them earlier than filling them in order that they don’t crack.

Variations

Seasoning: Season the fish fillets with a blackened seasoning or a Cajun taste.
Onion slaw: Make a fast cabbage onion slaw by combining a cup of shredded cabbage, ½ thinly sliced candy white onion, 2 tablespoons chopped cilantro, 1/3 cup bitter cream, 2 tablespoons of contemporary lime juice, and one seeded and chopped jalapeno pepper.

unbaked cod on a sheet pan for Fish Tacos

4 pieces of cod on a sheet pan for Fish Tacos

The right way to Make Fish Tacos

Put together the fish: Pat fish dry and rub with do-it-yourself spice combination.
Bake: Bake the fish within the oven (full recipe beneath).
Put together the toppings: Chop and put together desired taco toppings.
Get pleasure from! Assemble and serve tacos as soon as the fish and toppings are prepared.

Leftovers?

Retailer leftover fish from the tortillas and different substances in a coated container for as much as 2 days. Use leftover fish in a chilly wrap, on prime of a salad, or reheat parts within the microwave and construct new tacos with toppings and add-ins.

Extra Simple Taco Recipes

Did you get pleasure from this Fish Tacos Recipe? Go away a remark and ranking beneath.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 150 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Tender and flaky, these baked fish tacos are flippantly seasoned, nestled in mushy tortillas, and drizzled with a creamy fish taco sauce.

Prep Time 20 minutes

Cook dinner Time 15 minutes

Whole Time 35 minutes

Cook dinner ModeStop your display screen from going darkish

Fish Taco Sauce (non-obligatory)

Fish Taco Sauce

Mix bitter cream, mayonnaise, lime, garlic powder, cumin, and sriracha in a small bowl (if making) and refrigerate till serving.

Seasoning Rub

In a small bowl, combine the chili powder, paprika, oregano, cumin, garlic powder, onion powder, black pepper, and salt.
Dab the fish fillets dry with a paper towel and drizzle with olive oil. Rub the seasoning combine over all sides of the fish.
Bake on a rimmed baking sheet for 10-Quarter-hour* or till flaky and heated to 145℉.
Warmth tortillas in line with bundle instructions.
Use a fork to interrupt the fish into giant chunks. Divide the fish items among the many tortillas and add toppings as desired.

Spice Rub: Substitute the rub above with our personal favourite rub, cajun, or blackened seasoning.
Cabbage Onion Slaw: Mix 1 cup shredded cabbage, ½ candy white onion, thinly sliced, 2 tablespoons chopped cilantro, ⅓ cup bitter cream (or Greek yogurt), 2 tablespoons contemporary lime juice, and 1 jalapeño pepper seeded & chopped.
Keep watch over your fish. Thinner items of fish will cook dinner sooner.
Leftover fish may be refrigerated for two days. Fish ought to be saved and reheated individually from the tortillas.
Dietary data contains 1 fish taco in a corn tortilla. Toppings should not included in dietary data.

Vitamin data offered is an estimate and can differ based mostly on cooking strategies and types of substances used.

Course Dinner, Fish, Lunch, Fundamental Course

Delicacies American, Mexican

© SpendWithPennies.com. Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.