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
Ingredients
- 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
Instructions
-
Preheat oven to 425 degrees F.
-
Rinse and pat fish dry. Cut into 2-inch sections. Sprinkle on both sides with sea salt.
-
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.
-
Bake 8 - 12 minutes, or until an instant read thermometer hits 145 degrees F.
-
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.
-
Warm tortillas in the same pan used for the onions, 1 - 2 minutes per side.
-
Layer tacos with green cabbage, fish, avocado sauce and chilies. Serve right away with lime wedges.