Baked Fish Tacos with Cabbage Slaw and Chipotle Sauce
These baked fish tacos are healthy, flavorful, and quick to make. Moist, spiced white fish is paired with crunchy cabbage slaw and a smoky chipotle sauce, all wrapped in warm tortillas for a satisfying, guilt-free meal.
Ingredients
- For the Fish:
- 24 oz firm white fish fillets tilapia, cod, haddock, or mahi mahi
- ½ tbsp extra virgin olive oil
- 1 tbsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp lime zest
- For the Slaw:
- 3 cups cabbage shredded
- ¼ cup red onion thinly sliced
- ¼ cup fresh cilantro chopped
- ¼ cup fresh lime juice
- 1 tbsp extra virgin olive oil
- ½ tsp kosher salt
- For the Chipotle Sauce:
- ⅓ cup mayonnaise or plain Greek yogurt
- 1 tbsp fresh lime juice
- 1 tsp garlic powder
- 1 tbsp chipotle adobo sauce adjust to taste
- For Serving:
- 8 –12 corn tortillas warmed
- Optional toppings: avocado slices guacamole, extra lime wedges, salsa
Instructions
- Preheat Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season the Fish:
- In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, and lime zest. Pat fish dry with paper towels and rub seasoning on both sides. Drizzle with olive oil and place on the prepared sheet pan.
- Bake the Fish:
- Bake for 12–15 minutes, or until the fish flakes easily and is opaque throughout. Let rest for 5 minutes before flaking into chunks.
- Make the Slaw:
- In a large bowl, combine shredded cabbage, red onion, and cilantro. In a separate bowl, whisk together lime juice, olive oil, and salt. Pour dressing over slaw and toss well. Let it sit while fish cooks.
- Prepare Chipotle Sauce:
- Mix mayonnaise (or yogurt), lime juice, garlic powder, and chipotle adobo sauce in a small bowl until smooth. Adjust heat level to taste.
- Warm the Tortillas:
- Heat tortillas in a dry skillet or directly over a gas flame until warm and pliable.
- Assemble the Tacos:
- Place fish chunks on each tortilla. Top with slaw and a spoonful of chipotle sauce. Serve immediately with lime wedges and optional toppings.
Notes
Fish Choices: Use any firm white fish that holds up to baking—tilapia, cod, mahi mahi, or haddock work great.
Make Ahead: The slaw and sauce can be made up to 4 hours in advance.
Tortilla Tip: Always warm your tortillas for the best texture and flavor.
Spice Adjustment: Start with less chipotle if you're spice-sensitive, then add more to taste.
Storage: Store components separately. Fish reheats best in a skillet; slaw and sauce keep for 2 days refrigerated.