Baked Fish Tacos

Baked fish tacos assembled with slaw and avocado on a plate.

Print Recipe

5 from 3 votes

Prep Time10

Cook Time15

Total Time25

Servings: tacos

Calories: 103kcal

Ingredients

Fish Tacos

1 lb cod or another white fish such as haddock, tilapia or halibut
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon fine sea salt
~12 (6-inch) corn tortillas

Slaw and Sauce

½ cup Greek yogurt full fat
2 tablespoon lime juice
1 tablespoon good quality olive oil
1 teaspoon garlic powder
1 teaspoon sriracha
¼ teaspoon fine sea salt
4 cups broccoli slaw mix or coleslaw mix or chopped cabbage and carrots

For Serving

avocado diced
red onion chopped
cilantro chopped

US Customary - Metric

Instructions

Pat the fish dry with paper towels and place in a baking dish. Sprinkle with half of the seasonings then flip and sprinkle with remaining seasonings. Bake at 400 F for 14-20 minutes until flaky and cooked to an internal temperature of 145 F.
In a small bowl, mix together all of the ingredients for the sauce.
In a larger bowl, mix together 4 cups of the broccoli slaw with ¼ cup of the sauce mixture.
Flake the fish onto warm corn tortillas and top with slaw, avocado, sliced red onion, cilantro and additional sauce as desired.

Notes

Leftovers

Refrigerate leftover fish in an airtight container in the refrigerator for up to 2 days. Store toppings, sauce and tortillas separately. Reheat and assemble when ready to eat.

*Nutrition calculated with tortillas, slaw and sauce but not including avocado, onion, cilantro or other toppings.

Nutrition