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Baked Fish Tacos with Lime Cabbage Slaw

ByThe Diet Organic Kitchen

These fish tacos skip the deep fryer. Mild white fish fillets are rubbed with a smoky spice mix and baked in a hot oven for about ten minutes, then flaked into warm tortillas with a crunchy lime and cabbage slaw and a quick creamy sauce. The whole dinner comes together in about thirty minutes, and most of that is chopping.

The contrast is what makes them work: warm, tender fish, cold crisp slaw, a little heat from the spices and a squeeze of fresh lime over the top. Set everything out on the table and let everyone build their own.

Baked Fish Tacos with Lime Cabbage Slaw
Photo: Missvain via Wikimedia Commons (CC BY 4.0)

Choosing the fish

Any firm or medium-firm white fish works. Cod and halibut give large, moist flakes; tilapia and swai are mild and budget-friendly; mahi-mahi is a little meatier and holds together well. If you can, ask at the counter which option is freshest that day, and look for responsibly sourced labels.

Frozen fillets are fine. Thaw them overnight in the fridge, or seal them in a bag and submerge it in cold water for about 30 minutes. Pat them very dry before seasoning, as thawed fish holds extra moisture.

Why the slaw is dressed early

Tossing the cabbage with lime and salt ten minutes before serving softens it just enough to make it easier to eat in a taco, while keeping plenty of crunch. It also seasons the cabbage all the way through so the slaw is not just a bland pile of shreds.

For a quicker version, use a bag of pre-shredded coleslaw mix. Add some thinly sliced radishes or jalapeño for color and a bit of heat.

Warming tortillas

Cold tortillas crack and taste of raw flour or corn. Heat corn tortillas one at a time in a dry skillet over medium-high heat for about 30 seconds per side, until soft and lightly spotted, then stack them in a clean towel to keep warm.

Flour tortillas can be wrapped in foil in a stack and placed in the oven for the last 5 minutes while the fish bakes. Doubling up thin corn tortillas, as many taco stands do, keeps the fillings from breaking through.

Setting up a taco bar

Fish tacos are perfect for a relaxed dinner with friends because everything can be laid out at once. Put the warm tortillas in a towel-lined basket and arrange the flaked fish, slaw, sauce, avocado, lime wedges and a bowl of pickled red onions or sliced radishes around them. Add a pot of black beans or Mexican-style rice to make it a full meal. Kids tend to enjoy building their own, and adults can add as much hot sauce as they like.

Video: Seasoning and baking tilapia fillets by USDA (USDAgov), Wikimedia Commons, Public domain. Technique only: seasoning and baking white fish fillets, as for the fish in these tacos.
Baked Fish Tacos with Lime Cabbage Slaw

Baked Fish Tacos with Lime Cabbage Slaw

These fish tacos skip the deep fryer. Mild white fish fillets are rubbed with a smoky spice mix and baked in a hot oven for about ten minutes, then flaked into warm tortillas with a crunchy lime and cabbage slaw and a quick creamy sauce. The whole dinner comes together in about thirty minutes, and most of that is chopping.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb white fish fillets tilapia, cod, mahi-mahi or halibut
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp salt divided
  • 3 cups shredded cabbage green, red or a mix
  • 1/4 cup fresh cilantro chopped
  • 2 limes juiced, plus wedges for serving
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 tbsp mayonnaise optional
  • 1 tsp hot sauce or chipotle in adobo, to taste
  • 8 small corn or flour tortillas
  • 1 avocado sliced

Method
 

  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment. Pat the fish dry and place it on the sheet.
  2. Mix the chili powder, paprika, cumin, garlic powder and 3/4 teaspoon of the salt. Brush the fish with the oil and sprinkle the spice mix over both sides.
  3. Bake for 8–12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
  4. Meanwhile, toss the cabbage and cilantro with the juice of one lime and the remaining salt. Set aside to soften slightly.
  5. Stir together the yogurt, mayonnaise, hot sauce and a squeeze of lime juice to make the sauce.
  6. Warm the tortillas in a dry skillet or wrapped in foil in the oven. Flake the fish into large pieces and fill each tortilla with fish, slaw, avocado and a spoonful of sauce. Serve with lime wedges.

Notes

  • Patting the fish dry helps the spices stick and keeps the fillets from steaming.
  • Thin fillets cook fast; start checking at 8 minutes.

Storage

Fish tacos are best assembled and eaten right away. Leftover fish keeps in the fridge for up to 2 days; reheat briefly in a skillet or eat it cold over a salad. Store the slaw and sauce separately, covered, for up to 2 days.

Substitutions

  • Use shrimp instead of fish; bake for 6–8 minutes until pink.
  • Replace the yogurt sauce with mashed avocado mixed with lime juice.
  • Add mango or pineapple to the slaw for a sweet contrast.
  • Use lettuce leaves instead of tortillas for a lighter, grain-free version.

Common questions

How do I know when the fish is done?

It turns from translucent to opaque and flakes easily when pressed with a fork. The thickest part should reach 145°F (63°C).

Can I grill the fish instead?

Yes. Use a firm fish like mahi-mahi or halibut, oil the grates well and grill for 3–4 minutes per side.

Are corn or flour tortillas better?

Corn tortillas are traditional and naturally gluten-free; flour tortillas are softer and less likely to tear. Both are good.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.

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