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Baked Fish Tacos

Easy Baked Fish Tacos

Course Main Course
Cuisine American, Caribbean, Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

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

  1. Heat the oven to 350°F. Line a baking sheet with aluminum foil.

  2. 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.

  3. Using a basting brush, generously spread the rub on both sides of the fillets. Season both sides liberally with salt and pepper.

  4. Place the sheet pan in the oven and bake for 15 minutes or until the fillets flake with a fork.

  5. 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

  1. 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

  1. Add all ingredients except the onions to a medium sauce pan and stir until the sugar is dissolved. Heat the mixture on high.
  2. Add the sliced onions and bring to a boil.  Reduce to a simmer and cook for 20 minutes.
  3. Allow to cool. Pour liquid mixture and onions into a 1-pint mason jar.
  4. Store in the refrigerator. Keeps up to 2 months.