Over the summer, I got on a taco kick and this easy approach to fish tacos became a regular in our dinner rotation. Sometimes grilling is difficult with fish because it’s so tender, so oven roasting became the quick-and-easy alternative!
Flaky white fish is tossed in smoky spices and sea salt and roasted to perfection — no grilling required! Just 30 minutes and 10 ingredients to a fresh and flavorful dinner on the table.
We also include the option to add cornmeal to the fish before baking for a bit of crunch. Swoon! Let us show you how it’s done.
What Kind of Fish for Fish Tacos?
We like using white fish such as Alaskan cod, mahi-mahi, or halibut for making fish tacos. Cod tends to be the easiest to find and most affordable in our part of the world.
These varieties have a mild flavor that pairs well with the smoky spices. We recommend wild-caught, sustainable options whenever possible.
How to Make Fish Tacos
This recipe starts by cutting fish filets into bite-sized pieces and then coating them in avocado oil and spices.
For spices, we went with a blend of sea salt, black pepper, cumin, chili powder, smoked paprika, and cayenne. The combo gives these tacos smokiness and heat. We add TONS of spices so they’re basically completely coated. Don’t hold back.
Cornmeal can also be added at this point if you are hoping for a more crispy exterior!
The fish is then baked at 400 degrees Fahrenheit (204 C). This higher temp gives it a crispy exterior and juicy interior.
Once the fish is done baking, it’s ready to assemble into tortillas (we chose homemade corn tortillas) topped with guacamole (rosemary or garlicky) and served with lime wedges.
For extra flavor and texture, we recommend garnishing with quick pickled veggies (such as red onion or radish), spicy chipotle aioli, and fresh cilantro!
We hope you LOVE these tacos. They’re:
& Slightly addictive!
They’re perfect for whenever you’re craving a quick and fresh weeknight meal! The fish could also be cooked in advance and then the guacamole/tacos assembled when ready to eat.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 10 (Tacos)
- 1 lb wild-caught white fish, skin removed (such as cod, mahi-mahi, or halibut)
- 1 Tbsp oil (we prefer avocado)
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1 ½ tsp cumin, plus more to coat
- 1 ½ tsp chili powder, plus more to coat
- 1 ¼ tsp smoked paprika, plus more to coat
- 1/4 tsp cayenne pepper (optional // omit for less heat)
- 3-4 Tbsp cornmeal (optional // for crispier texture)
Preheat oven to 400 degrees F (204 C), and line a large baking sheet with parchment paper.
Cut the fish into large cubes (or strips if you prefer) and add to a medium mixing bowl. Top with oil, salt, pepper, cumin, chili powder, smoked paprika, cayenne pepper (optional), and cornmeal (optional). Toss to coat. The fish should be so well coated that you almost can’t see it anymore. Don’t be shy with the spices!
Transfer to parchment-lined baking sheet, arrange in a single layer, and bake for 10-12 minutes or until fish is cooked through.
In the meantime, prepare any sides, such as guacamole, fresh herbs, and lime wedges.
To serve, warm tortillas and top each with 1 Tbsp guacamole and 2 pieces of fish, and serve with lime wedges. Serve with quick pickled veggies, chipotle aioli, and/or fresh cilantro for more flavor and texture (all optional).
Store leftover cooked fish separately up to 2-3 days. Cooked recipe is not freezer friendly.
*Nutrition information is a rough estimate calculated with homemade tortillas and 1 Tbsp guacamole per taco, and without optional ingredients.
Serving: 1 taco Calories: 127 Carbohydrates: 11.09 g Protein: 11.5 g Fat: 4.4 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.61 g Monounsaturated Fat: 2.41 g Trans Fat: 0 g Cholesterol: 24.97 mg Sodium: 306 mg Potassium: 203 mg Fiber: 2.4 g Sugar: 0.2 g Vitamin A: 309.44 IU Vitamin C: 3.88 mg Calcium: 23.31 mg Iron: 0.89 mg