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–+ servings

Spicy Baked Fish Tacos (30 minutes!)

The easiest (most delicious!) way to make fish tacos: tossed in smoky spices and baked to perfection. Just 30 minutes required, and naturally dairy- and gluten-free.
Author Minimalist Baker
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Platter of Spicy Baked Fish Tacos with limes and guacamole
4.94 from 31 votes
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 10 (Tacos)
Course Entrée
Cuisine Dairy-Free, Gluten-Free, Mexican-Inspired
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

FISH

  • 1 lb wild-caught white fish, skin removed (such as cod, mahi-mahi, or halibut)
  • 1 Tbsp oil (we prefer avocado)
  • 1/2 - 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)

FOR SERVING

US Customary - Metric

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated with homemade tortillas and 1 Tbsp guacamole per taco, and without optional ingredients.

Nutrition (1 of 10 servings)

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