These Spicy Fish Tacos are a great example of a healthy and flavorful Mexican-inspired dish that can easily be ready to serve in less than 30 minutes! The contrasting textures of tender fish filets with a crunchy cabbage mix and topped with a Spicy Fish Saco sauce is simply irresistible…a must-try!
1poundflaky white fish fillets, tilapia, cod, halibut, fresh or thawed from frozen
1teaspoonsmoked paprika
1teaspoonsalt
½teaspooncumin
¼teaspoonchili powder
Spicy Fish Taco Sauce
½cupmayonnaise
¼cupsour cream
1teaspoonSriracha or similar hot sauce
1teaspoononion powder
¼garlic powder
For serving (optional)
4taco size tortillas
red onion, diced
young green cabbage or mixed cabbage slaw
carrots, julienned
radish, sliced
avocado, diced
cilantro, chopped
lime wedges
Instructions
In a small bowl combine all the spices.
Place the fish fillets onto a large baking sheet lined with parchment paper. Drizzle the fish with vegetable oil. Rub with spices on both sides and transfer to a preheated oven to 400 Fahrenheit.
Bake for 8-10 minutes (for medium thin fillets) and add about 3-5 minutes on the broil setting to get the exterior slightly crisp and charred. Transfer to a plate lined with paper towels. Optional. Once baked, shred the fish with two forks or tear it into smaller bite-size pieces, set aside.
Make the Spicy Fish Taco sauce by combining all the ingredients, let the flavors blend nicely for 10-15 minutes covered in the fridge.
Meanwhile, warm tortillas in a small pan over medium heat just until they start to get charred.
To assemble: mix shredded red cabbage and green cabbage with some salt to taste. Massage the cabbage for a couple of minutes and add olive oil. Add the cabbage slaw to warm tortillas followed with finely diced red onion, carrots, fresh cilantro, green onions, thinly sliced radish, fish pieces. Top with spicy mayo sauce!
Notes
For 4 tacos I used 1 cup of sliced cabbage, ¼ shredded carrots, and 3-4 radishes. For added convenience, you can purchase packaged julienned carrots, thinly sliced red onion, and radish in the salad section or simply prepare these ingredients ahead of time to store in separate containers in the refrigerator.
Although warming the tortillas before assembling the fish tacos is optional, I strongly recommend taking this step as it helps to make the tortillas pliable for assembling the tacos.
Fish has a tendency to stick to surfaces so it’s best to spray the baking pan with a non-stick cooking spray before baking the fish.
I’ve opted to set the oven to broil for a couple of minutes which gives the fish a slightly crispy exterior. This is optional but does add to the overall deliciousness of the dish.