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+ servings
Baked Fish Tacos with Charred Green Onion-Avocado Sauce
Prep Time
10 mins
Cook Time
15 mins
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.
Recipe Type: Dinner
Keyword: baked fish tacos
Makes: 6 servings
Author: Elizabeth Stark
  • 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
  1. Preheat oven to 425 degrees F.
  2. Rinse and pat fish dry. Cut into 2-inch sections. Sprinkle on both sides with sea salt.
  3. 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.
  4. Bake 8 - 12 minutes, or until an instant read thermometer hits 145 degrees F.
  5. 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.
  6. Warm tortillas in the same pan used for the onions, 1 - 2 minutes per side.
  7. Layer tacos with green cabbage, fish, avocado sauce and chilies. Serve right away with lime wedges.