Easy Fish Taco Recipe - Bravabod
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Easy Fish Taco Recipe

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 30"

Juicy baked fish tacos loaded with crunchy slaw, tomatoes, and creamy taco sauce. Ready in under 30 minutes.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-4 days unassembled


Shopping List
    For the Fish
  • 3/4 pound firm white fish (such as tilapia, mahi-mahi, or red snapper)
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon butter
  • 1 teaspoon taco seasoning (store-bought or homemade)
  • 1/2 teaspoon salt For the Fillings
  • 8 small taco-sized tortillas of choice
  • 4 ounces green cabbage or iceberg lettuce, thinly sliced (about 1/4 head)
  • 2 roma tomatoes, chopped
  • cilantro, to taste
  • fresh lime, for serving For the Taco Sauce
  • 1/4 cup non-dairy sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sriracha

Instructions
  1. Step 1: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with foil.
  2. Step 2: Next, let's make the fish. Rub the olive oil over both sides of the fish fillets and then season all over with the taco seasoning and salt. Place the fillets on the baking sheet and dot each with some of the butter.
  3. Step 3: Bake for 20 to 22 minutes, or until flaky and cooked through. Transfer onto a plate and cover with the fish drippings for more flavor.
  4. Step 4: Meanwhile, stir together all of the Taco Sauce ingredients until smooth. Refrigerate until ready to use.
  5. Step 5: Thinly slice the iceberg or cabbage and then chop the tomatoes. Set aside in individual bowls.
  6. Step 6: When ready to serve the tacos, warm the tortillas over a gas flame or dry skillet until toasted and pliable. Break the fish into large pieces over the warm tortilla. Top with the iceberg or cabbage, tomatoes, cilantro, and a generous drizzle of taco sauce.
  7. Serve: Enjoy immediately with lime served on the side for squeezing onto the tacos.

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Easy Fish Taco Recipe

PT30M 3/4 pound firm white fish (such as tilapia, mahi-mahi, or red snapper) 1/2 tablespoon olive oil 1/2 tablespoon butter 1 teaspoon taco seasoning (store-bought or homemade) 1/2 teaspoon salt 8 small taco-sized tortillas of choice 4 ounces green cabbage or iceberg lettuce, thinly sliced (about 1/4 head) 2 roma tomatoes, chopped cilantro, to taste fresh lime, for serving 1/4 cup non-dairy sour cream 3 tablespoons mayonnaise 1 tablespoon lime juice 1/2 teaspoon garlic powder 1/2 teaspoon sriracha Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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Takes 1 min