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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.