Baked fish tacos bring tender seasoned tilapia, crunchy cabbage and lime crema together in warm corn tortillas. Two tacos make a sensible dinner portion with the fish doing most of the work.
Tips for baked fish tacos
Dry thawed fish well so it roasts instead of steaming in a puddle. Thin fillets may finish several minutes sooner. Warm tortillas just before assembly so they fold without tearing.
Substitutions and serving ideas
Cod may replace tilapia, but a thicker piece needs more time. Cilantro can be swapped for parsley if preferred. This is a moderate-carb meal with measured corn tortillas, not a carb-free taco recipe.
Helpful equipment: rimmed sheet pans keep fish in one layer and catch its cooking juices.
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Baked Fish Tacos with Cabbage Slaw
Ingredients
- 1 1/2 lb tilapia fillets raw, thawed and drained
- 8 6-inch corn tortillas
- 4 cups green cabbage thinly shredded
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp mild chili powder
- 1 tsp paprika
- 1/2 tsp table salt
- 1/3 cup sour cream
- 3 tbsp lime juice divided
- 1/2 tsp garlic powder
- 2 scallions thinly sliced
- 1/4 cup fresh cilantro chopped
Instructions
- Heat oven to 425°F and line a rimmed baking sheet with parchment. Pat fish dry. Rub with oil, cumin, chili powder, paprika and salt. Arrange fillets in one layer.
- Bake 10–14 minutes, checking early for thin fillets, until the thickest parts reach 145°F and flake easily. Break into large pieces with a fork.
- While fish bakes, stir sour cream with 1 tablespoon lime juice and garlic powder. Toss cabbage with the remaining 2 tablespoons lime juice, scallions and cilantro.
- Warm tortillas in a dry skillet over medium heat about 20–30 seconds per side, working in batches, then hold in a clean towel. Divide fish, all slaw and all sauce among eight tortillas. Serve two tacos per person.
Notes
Storage and reheating
Refrigerate promptly in a shallow covered container at 40°F or below and use within 3 days. Reheat gently to 165°F; repeated heating makes seafood firm. Freeze only if you accept a softer texture after thawing. Store slaw, sauce and tortillas separately. Reheat tortillas in a dry skillet and assemble only when ready to eat.
More meal ideas
For another option, try Chili Lime Shrimp Slaw Bowls. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
Two tacos with one quarter of the fish, slaw and lime crema. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.