Baked Fish Tacos

Fish Tacos


Mayo-less Slaw

A fish taco and a margarita on the rocks with salt, that’s heaven!  It’s been a summer filled with sampling some terrific fish tacos. There is the tangy slaw, the lightly fried white fish and the soft corn tortilla, that make up a fish taco. I took the best of each taco that I tasted and made my own version. I used tilapia, a firm but mild white fish and baked it, instead of frying it. I made a mayo-less slaw with two kinds of shredded cabbage and shredded carrots. I lightly toasted my corn tortillas for a nice crisp bite. Topped with sliced avocado and a generous squeeze of fresh lime juice, it makes a great meal.

  • 1 pound firm white fish, such as tilapia, snapper, cod, mahi-mahi or catfish
  • 2 limes, halved
  • 1 medium garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6-8 soft corn tortillas
  • Sliced avocado, lime wedges and chopped cilantro, for garnish

Tilapia FiletsPre-heat the oven to 425 degrees. Place the fish in a baking dish and squeeze the lime over it. Add the minced garlic, spices and olive oil. Season it with salt and pepper and rotate the fish to evenly coat it. Refrigerate it and let the fish marinate for at least 20 minutes. Bake the fish for about 15-20 minutes or until it easily flakes with a fork.

While the fish is cooking, warm the tortillas by heating them in a frying pan over medium heat, turning to heat both sides. Keep the tortillas warm by wrapping them in a dish cloth until ready to assemble. Break up the fish into pieces and place in a warm taco, add the slaw (see recipe below) and any garnish that you like.


  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar (or sherry vinegar)
  • 1 tablespoon of jalapeño chili, minced (optional)
  • 1/4 cup extra-virgin olive oil
  • 6 cups of shredded cabbage (Napa, Savoy, green or red)
  • 1 large red or yellow bell pepper, cored, seeded and shredded
  • Kosher salt and freshly ground pepper

Whisk together the mustard and red wine vinegar in a small bowl, along with the chili, if using. Add the olive oil a little at a time, whisking the whole time to create an emulsion.

Combine the cabbages and bell pepper, and toss with the dressing. Sprinkle with a little salt and pepper. The slaw can be made ahead of time, and refrigerated until ready to use. The flavors will come together and the cabbages will soften. You can make the slaw up to 24 hours ahead. Just drain it a bit before assembling your taco.


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