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–+ servings

Baked Fish Tacos

Baked white fish tacos with pico de gallo and veggies
5 from 1 vote
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 366 kcal

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.

Notes

Tuck Tail Pieces

When baking fish, tuck any tail pieces underneath the fish so they don't cook too quickly and dry out.

Alternative Cooking Method

Grill the fish until the internal temperature reaches 145°F.

Nutrition

Calories: 366kcalCarbohydrates: 26gProtein: 24gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 67mgSodium: 547mgPotassium: 660mgFiber: 4gSugar: 6gVitamin A: 983IUVitamin C: 23mgCalcium: 92mgIron: 2mg
Keyword Baked Fish Tacos, Cod Fish Tacos, Healthy Fish Tacos, Homemade Baked Fish Tacos, Recipe for Baked Fish Tacos, White Fish Tacos
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