Baked Fish Tacos with Cabbage Slaw
Baked fish tacos bring tender seasoned tilapia, crunchy cabbage and lime crema together in warm corn tortillas.
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
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 is estimated and changes with brands and portions.