Baked Fish Tacos

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

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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!