Baked Fish Tacos
- 1 lb fish fillets, like haddock, cod, mahi-mahi or grouper etc
- 1 tbsp key lime juice
- 1/2 tsp Spanish (sweet) paprika
- salt and pepper, to taste
- 1/2 cup canola oil, divided
- 1/4 head green cabbage. shredded or chopped fine
- 1/4 head red cabbage, shredded or chopped fine
- 1 jalapeno, seeded, deveined and minced (optional)
- 1/4 cup red wine vinegar
- 8 flour tortilla shells, taco sized
- corn and avocado salsa, optional (recipe here)
- fresh lime slices, garnish
- fresh cilantro, mined
- Check fish for any bones left in the flesh. Cut fish into strips and drop into a large mixing bowl. Toss with lime juice, paprika and 1/4 cup of canola oil. Set aside.
- In another bowl, combine cabbage, jalapeno (optional), vinegar and salt and pepper and 1/4 cup oil. toss until the cabbage is coated. Season with salt and pepper to taste.
- Preheat the oven to 350°F.
- Line a baking sheet with aluminum foil, parchment or a silicon mat. Wrap the tortilla shells in aluminum foil to heat in the oven or, if you prefer, you can also warm them for a few seconds in a small skillet, one at a time.
- Bake the fish and tortillas in the oven for 10 to 12 minutes or until the fish easily flakes apart and is white all the way through the flesh.
- Remove fish and tortillas from the oven and build your tacos by layering some slaw on the bottom, then corn and avocado salsa (optional), and finally top with some fish. Top with a bit of fresh cilantro and a squeeze of fresh lime over the top of the fish just before eating for a burst of fresh flavo
Serving Size 1 taco
Amount Per Serving
% Daily Value
Total Fat 16.3 g
Saturated Fat 1 g
Cholesterol 15 mg
Sodium 292 mg
Total Carbohydrates 15.8 g
Dietary Fiber 1.6 g
Sugars 0.6 g
Protein 11.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.