Skip the calories of fried fish tacos for the fresh flavors and healthy ingredients of these baked fish tacos. Another simple, healthy weeknight meal brought to you by yours truly! These tacos could not be any easier to make! Create your own “taco” seasoning with some common household spices, season the fish and bake it in the oven until tender and flaky.
If you’re in the mood to have a beer out on the patio, then fire up your grill and throw the fish on there instead of baking it in the oven. Just make sure you oil the grill gates well to prevent the fish from sticking. Cooking time will vary a bit depending on the type of grill. Be sure to keep a close eye on the fish to make sure it doesn’t overcook!
But if you’ve got some tidying up to do, or a dishwasher that needs emptying, or dogs that need feeding. Then pop the seasoned fillets in the oven and walk away! Whatever you do, just don’t skip the chipotle lime sauce. It’s so good you’ll probably be licking the bowl clean!
Baked Fish Tacos with Chipotle Lime Cream Sauce
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Prep Time: 10 minutes - Cook Time: 15 minutes
- Total Time: 25 minutes
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Yield: 8 tacos -
Category: Main Dish -
Method: Baking -
Cuisine: Mexican
Print Recipe
Pin RecipeDescription
Skip the calories of fried fish tacos for the fresh flavors and healthy ingredients of these baked fish tacos. Create your own “taco” seasoning with some common household spices, season the fish and bake it in the oven until tender and flaky.
Ingredients
Tacos
- 2 lbs. white fish ((tilapia, halibut, cod, grouper, snapper, mahi mahi, etc.))
- olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- kosher salt
- fresh cracked pepper
- 8 corn tortillas
- my super easy Pico de Gallo for serving
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
Instructions
- In a small bowl combine cumin, chili powder, garlic powder and a pinch of salt and pepper. Drizzle both sides of each fillet with about a teaspoon of oil. Divide spice mixture evenly between the fillets, gently rubbing it in. Place fillets on a parchment lined baking sheet and bake for 12-14 minutes or until the fish flakes easily with a fork.
- In a small bowl combine sauce ingredients, adding just enough water to loosen it up into a creamy sauce. Set aside until ready to serve.
- When the fish is almost done, start warming those tortillas. Heat a saute pan or cast iron skillet over medium high heat. Heat tortillas one at a time for about 30-60 seconds. Once the first side has some golden brown spots and smells toasty, flip it over and cook the other side.
- This is where it might be nice to have some extra hands in the kitchen to start an assembly line, building the tacos as the warm tortillas come off the skillet.
- Flake fish into bite size pieces and divide evenly between tortillas. Top with a drizzle of chipotle lime cream sauce and pico de gallo and enjoy!
Nutrition
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: family dinner, weeknight meal, simple, easy, recipe, baked, fish, tacos, Mexican
If I started eating these tacos I couldn’t stop how tasty they look 😀
You and me both! The good part is they are super healthy so you can have a couple more than normal!