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You can have these hearty Baked Fish Tacos on the table in less than 20 minutes with just a few simple ingredients! Skip the heavy, greasy, fried fish tacos for the fresh flavors of this baked fish taco recipe.
You’ll Love These
- They’re quick and easy. 5 minutes of prep + 15 minutes of baking means you can have a healthy, satisfying dinner on the table in less than 20 minutes!
- The ingredient list is short and sweet. And you might have most of the ingredients in your kitchen already!
- The flavors are out of this world. The classic Mexican spices and tender, flaky white fish are perfectly balanced with the cool, creamy chipotle lime sauce. Add some 5 Minute Cilantro Lime Slaw for crunch and a sprinkle of fresh chopped cilantro to bring it all together!
- There’s no frying required. I love a good fried fish taco as much as the next girl, but I hate the way it makes my kitchen smell! In this recipe, you can let your oven do all the work! Which means you’ll replace that fried vegetable oil smell with fragrant Mexican spices.
Instructions
Add the fish to your baking dish. I love cast iron for these fish tacos. Drizzle fish with olive oil.
Season fish with cumin, chili powder, garlic powder, coriander, salt and pepper.
Gently rub the the seasoning into the fish.
Bake for 12-14 minutes or until the fish flakes easily with a fork.
While the fish is baking, whisk sour cream, mayo, chiles, lime juice, and water in a small bowl until smooth and creamy. Season to taste with salt and pepper.
Serve fish tacos with corn or flour tortillas, homemade Pico de Gallo, Cilantro Lime Slaw, fresh cilantro, and of course the creamy, dreamy chipotle lime cream sauce!
Best Kind of Fish
Any mild white fish will work great for fish tacos. But I like to use:
- cod
- haddock
- tilapia
- snapper
- grouper
- mahi mahi
- halibut
Tips
- Use fresh fish! I live in Wisconsin, so I get it; you can’t always get super fresh fish. But try to get the freshest you can find. We have a grocery store in my city that always has a relatively fresh selection so I usually use whatever white fish they’re selling that’s wild caught.
- Season. Season. Season. Don’t be afraid of salt. While we do have a lot of other spices going on in these baked fish tacos, salt is going to the key ingredient that brings out all the delicious flavors of every element. So use it moderately – and especially use it in the creamy chipotle lime sauce!
- Don’t go overboard with the taco toppings. I love a variety of colors, flavors and textures in my but it’s important to keep it relatively simple or the delicious, tender fish is going to get lost. Try to keep it to fresh veggies and creamy sauce.
Family Favorites
- Easy Homemade Pico de Gallo
- 5 Minute Cilantro Lime Slaw
- Curry Baked Fish Tacos with Curry Coleslaw
- Slow Cooker Shredded Chicken Tacos
- Honey Lime Chicken Tacos with Cilantro Lime Sauce
Baked Fish Tacos with Chipotle Lime Cream Sauce
You can have these hearty Baked Fish Tacos on the table in less than 20 minutes with just a few simple ingredients! Skip the heavy, greasy, fried fish tacos for the fresh flavors of this baked fish taco recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
Ingredients
Tacos:
- 1 lb. cod or mild white fish
- 2 teaspoons olive oil
- 1 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- kosher salt
- fresh cracked pepper
- 8 corn tortillas
Chipotle Lime Sauce:
- 1/2 cup sour cream
- 1 tablespoon mayo
- 2 teaspoons diced chiles in adobo
- juice of 1 lime
- splash of water
- kosher salt
- fresh cracked pepper
Serve with:
- flour tortillas
- Pico de Gallo
- 5 Minute Cilantro Lime Slaw
Instructions
- Heat oven to 400 degrees.
- Place fish in a baking dish and drizzle with olive oil.
- Sprinkle fillet with cumin, chili powder, garlic, powder, coriander, and a couple large pinches of salt and pepper. Use your hands to gently massage the spices into the fillet.
- Bake for 12-14 minutes or until the fish flakes easily with a fork.
- While the fish is baking, whisk sour cream, mayo, chiles, lime juice, and water in a bowl until smooth and creamy. Season to taste with salt and pepper.
- Flake fish into bite-size pieces and divide evenly between tortillas.
- Add Cilantro Lime Slaw, a drizzle of chipotle lime cream sauce, and top with Pico de Gallo!
Notes
Use fresh fish! I live in Wisconsin, so I get it; you can’t always get super fresh fish. But try to get the freshest you can find. We have a grocery store in my city that always has a relatively fresh selection so I usually use whatever white fish they’re selling that’s wild caught (as opposed to farm).
Season. Season. Season. Don’t be afraid of salt. While we do have a lot of other spices going on in this dish, salt is going to the key ingredient that brings out all the delicious flavors of every element. So use it moderately – and especially use it in the creamy chipotle lime sauce!
Don’t go overboard with the taco toppings. I love a variety of colors, flavors and textures in my but it’s important to keep it relatively simple or the delicious, tender fish is going to get lost. Try to keep it to fresh veggies and creamy sauce.
Keywords: fish tacos, healthy tacos, fish taco recipe, oven baked fish tacos
This post was originally published in June of 2018. It was updated in September of 2020 to include process shots, detailed instructions, and tips for making the best fish tacos every single time!
chefkreso
If I started eating these tacos I couldn’t stop how tasty they look 😀
Midwest Foodie
You and me both! The good part is they are super healthy so you can have a couple more than normal!
Luke
I’ve never felt so healthy stuffing my face to the gills! Get it?…Gills?… Fish tacos?… I’ll see myself out.
★★★★★
Kylie Lato
I get it! I am LOLing. You’re def the funniest commenter on this blog 🙂
Cathy
Although I haven’t made this yet, I know that it’ll be fabulous! Is there a cheese sprinkled on top in your photos? If so, what kind? Thanks!
★★★★★
Kylie Lato
Yes! Queso fresco or cotija are my two faves for tacos!!
penelopi
I am obsessed with Tacos! instead of fish I will use tofu and try it out. 🙂
★★★★★
Gloria | Homemade & Yummy
It was only a couple of years ago I tried fish tacos for the first time. LOVE them. These would be a fun recipe to serve at a bbq party. I know my guests would love this for sure.
Michelle
Oh my! That sauce sounds delicious too. These tacos are perfect for a tasty dinner, yum!
★★★★★
Denise
I love fish tacos, and enjoy trying different versions of them. Your fish looks perfect, and the tacos are mouth watering! I can’t wait to try them!
★★★★★
Sara
Fish tacos are one of our FAVORITE dinners every summer! I love your toppings and sauce here; it looks like a gorgeous, colorful, and delicious meal!
Marisa F. Stewart
Whenever we go out to eat and I see fish tacos on the menu I order them. Love! Love! Love them. I haven’t made them at home but your instructions are so detailed it makes it look as easy as pie or tacos. LOL! We always have fish in our freezer – I’m making tacos this week.
★★★★★
Amanda
I love that these tacos use baked fish. It makes it so quick and simple the prepare, and the flavors are delicious. Thanks for sharing!
★★★★★
Karyl Henry
That fish looks so perfectly cooked…and that can be challenging in the oven. And I love teh seasoning mixture too. Adding this one to my list for sure
★★★★★
Julie
We looooove fish tacos! I try out a new marinade or rub each time I make them, so I’m adding this one to the list! Chipotle lime sounds delicious!
Jo
Love love fish tacos on hot summer afternoon. It’s my kind of comfort food. Baked fish, that irresistible sauce , what’s not to like. This is perfect summer meal!
★★★★★
Daniela
Love a good fish taco and def making this soon! Love your pics! Wish I could eat one right now :)!
Kim
Delicious and so easy to make!
★★★★★
Kylie Lato
Yay! I am so glad that you liked this recipe, Kim. Thanks for leaving a review!!
Tanya Snethen
My family loves this recipe!
I had always wanted to try fish tacos. We live in Missouri, near ponds & lakes, and we love to fish. But, we have freshwater fish. I used 2 lb of “flathead” catfish for this recipe. I found that the catfish filets needed to bake about 8 min longer than recommended. The fish was wonderful! It was flaky and seasoned perfectly. I’m making this recipe again tonight!
Thanks again!
★★★★★
Kylie Lato
YUM! Catfish sounds delicious in this recipe!! I’m so glad that you enjoyed it, Tanya. Thanks so much for leaving a review!!
Beth C
Made this tonight for supper. I used our pan fish (Bluegill & Crappie) we caught earlier this summer. It was so good with the pico de gallo! Thanks!
★★★★★
Kylie Lato
YUM! That sounds amazing, Beth! Nothing butter than fish tacos with FRESH fish. So glad you enjoyed this recipe. Thanks for leaving a review!