Nearly effortless and incredibly flavorful, these 20-minute baked fish tacos are layered with a simple charred green onion and avocado blender sauce and shredded green cabbage.
I’m feeling a little uncertain as we head into summer. Last year, we stayed very close to home making use of the river right behind our house. But this year, we have plans! Things like visiting family, going to the pool, summer camps, and a trip to the beach. And although three out four of us are vaccinated, there’s a lot of uncertainty about how to navigate this new reality that leaves me feeling not quite ready for the season ahead.
Along those lines, for this week’s post, I had planned to share an update on an asparagus soup from the archives until I realized that absolutely no one wants to think about soup on the first long weekend of summer. And so, we have a big platter of simple, delicious baked fish tacos instead.
Baked Fish Tacos
These tacos take some inspiration from the flavors of a classic Baja fish taco with one big difference – here the fish is coated in spices and baked. If you’re interested in crispy fried fish tacos, check out these cornmeal-breaded ones. This recipe aims to be a little lighter and easier to make. Baked fish tacos are an easy way to feed a crowd, which is a thing people might actually be doing this summer?
To make the baked fish tacos, you’ll want to start off with a firm white fish. I used cod fillets, but halibut, flounder, or snapper all work. First, rinse and pat the fish dry, then sprinkle generously with salt on both sides. Next, press the fish into the spice mixture, arrange on a baking sheet , drizzle with olive oil, and bake for 10 minutes. That’s it!
While the fish bakes, you can char the green onions and make the simple avocado sauce in a blender. Serve with warm corn tortillas and shredded green cabbage. Serve with pinto beans and a grilled corn salad.
- 2 pounds 1-inch cod fillets, cut into 2-inch sections
- 1 teaspoon fine sea salt
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- ½ teaspoon ground cayenne, optional
- 1 tablespoon olive oil
- 4 large green onions or 2 spring onions
- 1 large avocado or 2 small
- ½ cup chopped cilantro
- ¼ cup fresh squeezed lime juice, from about 2 limes
- ¼ teaspoon fine sea salt plus more to taste
- 4 - 6 tablespoons water or more as needed
- 12 corn tortillas, warmed on a hot griddle
- 2 cups shredded green cabbage
- 1 lime cut into wedges
- 1 - 2 hot chilies, sliced thin
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Preheat oven to 425 degrees F.
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Rinse and pat fish dry. Cut into 2-inch sections. Sprinkle on both sides with sea salt.
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Mix the chili powder, cumin, garlic powder, black pepper, and cayenne (if using) in a wide shallow bowl. Press fish pieces into spice mixture on both sides and arrange on a baking sheet. Drizzle fish with olive oil.
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Bake 8 - 12 minutes, or until an instant read thermometer hits 145 degrees F.
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Meanwhile, set a heavy skillet over medium-high heat. Add the green onions and char all over, about 2 minutes a side. Slice off the root end and rough chop. In the pitcher of a blender, combine green onions, avocado, cilantro, lime juice, sea salt, and 3 tablespoons water. Add additional water, a tablespoon at a time, as needed to get the blending/texture right.
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Warm tortillas in the same pan used for the onions, 1 - 2 minutes per side.
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Layer tacos with green cabbage, fish, avocado sauce and chilies. Serve right away with lime wedges.
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