Baked Fish Tacos
Baked Fish Tacos is a quick, easy and healthy taco experience! Fresh fish with a citrus spice rub topped with avocado crema, pickled onions, and shredded cabbage on either flour or corn tortillas to go gluten free. Add in a little fresh cilantro and a squeeze of fresh lime juice and you’ll be dying to make these all the time! The bold and beautiful colors make this just as visually appealing as they are delicious!
Who Doesn’t Love Tacos?!?
If I was ever to write a cookbook, I’d want to do one on tacos. There are just so many ways to make tacos. And so many proteins to use. Really, you can throw just about anything on a tortilla (or even a piece of lettuce) and call it a taco. I absolutely love it!
You can find taco street vendors in ever city and even in burbs. I currently live in a very rural town in Florida to take care of my parents, and we even have a taco truck. Actually, I think we have 2. If I can just get one of these guys to drive around like the ice cream truck, I’d be set!
Baked Fish Tacos
Midweek/Weekday Meal.
Gluten Free Options.
Keto Options.
Crispy Fish Tacos. These fish tacos are amazing. Personally, though, I like a breaded version better. I make my own that you can try out here – Crispy Fish Tacos. These, however, are much quicker and simpler and make for a fast and easy meal that’s totally delicious. The kids love them, too, so big bonus!
Avocado Crema.
Pickled Onions.
What Ingredients Are in Baked Fish Tacos?
- Tilapia Fillets
- Salt and Pepper to taste
Seasoning Rub
- Paprika
- Garlic Powder
- Ground Cumin
- Dried Oregano
- Kosher Salt
- Chili Powder
- Black Pepper
- Canola Oil
- Lime Juice
Toppings
- 8 Flour Tortillas or 16 Corn Tortillas
- Shredded Red Cabbage
- Fresh Cilantro
- Fresh Limes slices
- Avocado Crema (see recipe notes)
- Pickled Onions (see recipe notes)
Ingredient Notes & Substitutions
Tilapia Fillets – tilapia works very well with this because it cooks fast and has a nice texture. Other alternatives would be mahi mahi or cod. They are different from each other, but they are great with fish tacos.
Kosher Salt – Kosher salt is really the best for cooking. If you use regular tablet salt, use half of what the recipe calls for. So, this recipe calls for 2 teaspoons Kosher salt, so use only 1 teaspoon of table salt.
Canola Oil – avocado oil is perfect for this if you have it. You can also use olive oil or grapeseed oil, but the taste will be altered.
Tortillas – if you need to go gluten free, use corn tortillas. For keto, use Boston lettuce or Romaine lettuce.
How Are Baked Fish Tacos Made?
- Heat the oven to 350°F. Line a baking sheet with aluminum foil.
- Mix all the ingredients for the rub in a small bowl – paprika, garlic powder, cumin, oregano, chili powder, 2 teaspoons salt, 1 teaspoon pepper, canola oil, and lime juice.
- Using a basting brush, generously spread the rub on both sides of the fillets. Season both sides liberally with salt and pepper.
- Place the sheet pan in the oven and bake for 15 minutes or until the fillets flake with a fork.
- Serve on tortillas with avocado crema, shredded red cabbage, pickled onions, fresh cilantro, and other of your favorite toppings. Squeeze some fresh lime juice on them, too.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 3-4 days. These reheat nicely on the stove or in the microwave.
Can I Freeze Baked Fish Tacos?
The fish will freeze well, but not the topping.
Useful Kitchen Tools
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Other Amazing Recipes That You’ll Love!
Slow Cooker Carnita Street Tacos
Easy Baked Fish Tacos
Ingredients
- 1 pound Tilapia Fillets
- Salt and Pepper to taste
Seasoning Rub
- 2 teaspoons Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Ground Cumin
- 2 teaspoons Dried Oregano
- 2 teaspoons Kosher Salt
- 1 teaspoon Chili Powder
- 1 teaspoon Black Pepper
- 2 Tablespoons Canola Oil
- 2 Tablespoons Lime Juice
Toppings
- 8 Flour Tortillas or 16 Corn Tortillas
- 2 cups Red Cabbage, shredded
- 2 Tablespoons Fresh Cilantro, torn
- Fresh Limes slices
- 1 cup Avocado Crema (see recipe notes)
- 1 cup Pickled Onions (see recipe notes)
Instructions
-
Heat the oven to 350°F. Line a baking sheet with aluminum foil.
-
Mix all the ingredients for the rub in a small bowl - paprika, garlic powder, cumin, oregano, chili powder, 2 teaspoons salt, 1 teaspoon pepper, canola oil, and lime juice.
-
Using a basting brush, generously spread the rub on both sides of the fillets. Season both sides liberally with salt and pepper.
-
Place the sheet pan in the oven and bake for 15 minutes or until the fillets flake with a fork.
-
Serve on tortillas with avocado crema, shredded red cabbage, pickled onions, fresh cilantro, and other of your favorite toppings. Squeeze some fresh lime juice on them, too.
Recipe Notes
Avocado Crema
Ingredients
- 1 Avocado peeled and pitted
- ½ Cup Sour Cream
- ¼ Cup Chopped Cilantro
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lemon Juice
- 1 clove Garlic – smashed
- Salt & Pepper to taste
Instructions
- Combine all the ingredients in a small processor or blender and blend until smooth, about 1 minute. Enjoy!
Easy Pickled Onions
Ingredients
- 2 large Red Onions sliced
- 1/2 Cup Cider Vinegar
- 1/2 Cup White Vinegar
- 2 Tablespoons Sugar
- 2 teaspoons Salt
- 6 Peppercorns
- 3 Cloves
- 1 large Bay Leaf
- 1 Cinnamon stick broken in half
Instructions
- Add all ingredients except the onions to a medium sauce pan and stir until the sugar is dissolved. Heat the mixture on high.
- Add the sliced onions and bring to a boil. Reduce to a simmer and cook for 20 minutes.
- Allow to cool. Pour liquid mixture and onions into a 1-pint mason jar.
- Store in the refrigerator. Keeps up to 2 months.
Avocado Crema
Ingredients
- 1 Avocado peeled and pitted
- ½ Cup Sour Cream
- ¼ Cup Chopped Cilantro
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lemon Juice
- 1 clove Garlic – smashed
- Salt & Pepper to taste
Instructions
-
Combine all the ingredients in a small processor or blender and blend until smooth, about 1 minute. Enjoy!
Recipe Notes
How to Select and Store Avocados
Here's some tips to help you select the perfect avocados:
- First, try to find 3 or 4 avocados that are at different stages of ripeness.
- If you gently press near the stem end (the skinnier end) and it bounces back, that is perfect!
- Buy 2 that are slightly harder than that one and maybe 1 that is a little softer. Of course, eat the softer ones first!
Store them in the fridge to keep them from ripening too fast. They'll keep for a week or more. Don't forget, you can also freeze them! Be sure to remove the pit and place in a sealed bag. They will last 3-6 months in the freezer.
Pickled Onions
Ingredients
- 2 large Red Onions sliced
- 1/2 Cup Cider Vinegar
- 1/2 Cup White Vinegar
- 2 Tablespoons Sugar
- 2 teaspoons Salt
- 6 Peppercorns
- 3 Cloves
- 1 large Bay Leaf
- 1 Cinnamon stick broken in half
Instructions
-
Add all ingredients except the onions to a medium sauce pan and stir until the sugar is dissolved. Heat the mixture on high.
-
Add the sliced onions and bring to a boil. Reduce to a simmer and cook for 20 minutes.
-
Allow to cool. Pour liquid mixture and onions into a 1-pint mason jar.
-
Store in the refrigerator. Keeps up to 2 months.
Recipe Notes
Helpful Tip: Have canning equipment? Make a large batch and can them for long storage. Take a jar out when you need it!
