Fish Taco Recipe

You can have a hearty, healthy dinner on the table in less than 30 minutes! Skip the calories of fried fish tacos for the fresh flavors and healthy ingredients of this baked fish taco recipe.

How do I make this baked fish taco recipe?

You’ll start by combining a yummy blend of cumin, chili powder, garlic powder and coriander to make the simplest and most delicious taco seasoning ever.

Place your fish fillet on a large parchment lined sheet pan. Drizzle with olive oil and sprinkle with your delicious seasoning blend. 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, combine sour cream, mayo, lime juice, chiles in adobo, salt and pepper in a small bowl until smooth and creamy. Season to taste with more salt and pepper.

Serve fish tacos with corn or flour tortillas, thinly sliced cabbage, diced onions, fresh cilantro and of course the creamy, dreamy chipotle lime cream sauce!

Why you’re going to love this recipe:

• It’s 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 sliced cabbage 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.

What kind of fish works best for fish tacos?

Any mild white fish will work great for fish tacos. But I like to use:

• cod
• haddock
• tilapia
• snapper
• grouper
• mahi mahi
• halibut

Tips for making the best fish tacos:

• 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 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.

Other tacos favorites you will love:

• Curry Baked Fish Tacos with Curry Coleslaw
• Slow Cooker Shredded Chicken Tacos
• Slow Cooker Beer Braised Pork Carnitas
• Honey Lime Chicken Tacos with Cilantro Lime Sauce
• Slow Cooker Barbacoa Beef Tacos
• Healthy Dinners for the New Year

DID YOU MAKE THIS RECIPE? LEAVE A REVIEW!

If you made this recipe I’d love to hear how it turned out! Feel free to leave a rating and comment below. I love hearing from you guys and respond to each and every comment that I receive! Don’t forget to follow me on Instagram, Facebook and Pinterest for the all latest recipes and a sneak peek at the behind the scenes adventures on Midwest Foodie!

Baked Fish Tacos with Chipotle Lime Cream Sauce

★★★★★ 5 from 9 reviews

• Author: Kylie Lato
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 8 tacos 1x
• Category: Main Dish
• Method: Oven
• Cuisine: Mexican

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Description

In 30 minutes you can have these hearty, healthy fish tacos on the dinner table! Skip the calories of fried fish tacos for the fresh flavors and healthy ingredients of these baked fish tacos. 

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Scale 1x2x3x

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

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

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Instructions

1. Heat oven to 400 degrees.
2. Place fish fillet onto a parchment lined baking sheet and drizzle with olive oil.
3. In a small bowl combine all spices including a large pinch of Kosher salt and pepper.
4. Sprinkle fillet with spices. Use your hands to gently massage the spices into the fillet.
5. Bake for 12-14 minutes or until the fish flakes easily with a fork.
6. Flake fish into bite size pieces and divide evenly between tortillas.
7. Top with a drizzle of chipotle lime cream sauce and pico de gallo and enjoy!

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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 April of 2019 to include process shots, detailed instructions and tips for making the best fish tacos every single time!