Baked fish tacos are the ultimate culinary delight, combining flaky fish with vibrant, fresh vegetables for a burst of flavor in every bite. With their easy preparation and healthy ingredients, these tacos are sure to impress both your taste buds and your guests at any gathering.
The Perfect Blend of Flavor and Nutrition: Easy Fish Tacos
Fish tacos are not only easy to make, but they also pack a nutritious punch. With colorful vegetables as toppings, these tacos are as visually appealing as they are delicious. To streamline preparation, you can chop the vegetables a day in advance and store them in separate containers. Additionally, letting the pico de gallo sit overnight enhances its flavor.
Choosing the Right Fish
When it comes to fish, opt for fresh white fish such as cod. It cooks quickly, within about 20 minutes, and changes from a translucent state to a flaky, opaque texture when properly done. If your fillet has a long, thin tail, simply tuck it under the fish. This technique ensures even cooking by maintaining consistent thickness and prevents the tail from drying out.
Lime Crema for Baked Fish Tacos
The lime crema for the tacos is incredibly easy to whip up. Just combine all the ingredients, stir, and let it chill. The subtle spiciness from sriracha and sweet chili sauce, along with the onion and garlic powders, creates a delicious blend. However, the standout flavor comes from freshly squeezed lime juice. For the best taste, allow the crema to chill for a while—it only gets better!
Prepping Avocados for Baked Fish Tacos
Can you slice avocados ahead of time?
If you are wondering if you can slice avocados ahead of time, the answer is yes! To maintain that vibrant green hue, cut the avocado and immediately coat it with lime or lemon juice. This acidity prevents browning by slowing down oxidation. Store the coated avocado in an airtight container in the refrigerator, and it will stay fresh for one to two days.
Assembling Baked Fish Tacos
When it’s time to build your tacos, start by placing the fish on the flour tortilla. Then, layer on the lime crema, followed by chopped vegetables and pico de gallo. This order ensures ample room for the fish. If you begin with the vegetables, you might end up overstuffing the tortillas.
TIP: Consider setting up a self-serve bar where guests can customize their tacos.
Taco Stands
It is worthwhile to invest in stands to hold your tacos. Usually, they are flippable and hold 3 tacos on one side and 2 on the other side. If you do not have taco stands, try propping them with limes or lemons. Enjoy!
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Baked Fish Tacos
Equipment
- food thermometer (optional)
Ingredients
Pico de Gallo
- 3 Roma tomatoes, seeded and chopped
- ½ cup sweet onion, chopped
- 1 jalapeno minced with membranes & seeds removed
- 1 lime, juiced
- ⅓ cup cilantro, chopped
- ¼ teaspoon salt
Lime Crema
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lime juice (about 1 small lime)
- 2 teaspoons sriracha hot chili sauce
- 1 teaspoon sweet chili sauce
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
Fish
- 1 ¼ pounds white fish fillet (cod used in this recipe)
- red pepper, ground
- salt
- black pepper
- cooking spray or cooking oil
- 1 tablespoon butter
Tacos & Toppings
- ½ cup corn, toasted (may use fresh, canned, or frozen corn)
- 1 tablespoon butter
- (6) 6-inch flour tortillas
- 1 cup purple cabbage, shredded
- 1 cup iceberg lettuce, shredded
- 2-3 green onions, chopped
- 3 tablespoons cilantro, chopped
- ½ avocado, sliced (sprinkle with lemon juice to prevent browning)
Instructions
Pico de Gallo
- Add tomatoes, onion, jalapeno, lime juice, cilantro, and salt. Stir. Let marinate for 30 minutes.
Lime Crema
- Stir together the mayonnaise, sour cream, lime juice, hot and sweet chili sauces, onion powder, and garlic powder until well mixed. Place in the refrigerator.
Fish
- Preheat the oven to 375°F.
- Coat the bottom of a baking dish with cooking spray or brush with cooking oil. Place the fish in the baking dish. Sprinkle with red pepper, salt, and black pepper. Cut the butter into small pieces and place it on top of the fish. Bake for 20 minutes or until the fish is flaky and no longer opaque. (Fish should be cooked to an internal temperature of 145°F.)
Tacos & Toppings
- In a skillet, melt a tablespoon of butter and add fresh or frozen corn. Stir on medium heat until the corn is cooked and starting to toast. Remove from the heat.
- In a non-stick skillet, heat tortilla shells one at a time for a few seconds until they start to toast. Remove from the heat and gently fold in half.
- Place chunks of fish, lime crema, pico de gallo, corn, cabbage, lettuce, green onions, cilantro, and avocado in the folded tortilla shells. Serve immediately.