Spicy Fish Tacos
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 Taco sauce is simply irresistible…a must-try!
Ingredients
For Fish
- 1 pound flaky white fish fillets, tilapia, cod, halibut, fresh or thawed from frozen
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon chili powder
Spicy Fish Taco Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon Sriracha or similar hot sauce
- 1 teaspoon onion powder
- ¼ garlic powder
For serving (optional)
- 4 taco 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 400°F oven.
- 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 and 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. Top with diced red onion, carrots, fresh cilantro, green onions, thinly sliced radish, and fish pieces. Top with spicy mayo sauce!
Notes
- For 4 tacos I used 1 cup of sliced cabbage, ¼ cup shredded carrots, and 3-4 radishes. For added convenience, you can buy pre-julienned carrots, thinly sliced red onion, and radishes from the salad section. Or prep everything ahead and store separately 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 lightly crisp exterior. This is optional but does add to the overall deliciousness of the dish.
Tried this recipe?Let us know how it was!