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I discovered this Baked Fish Taco recipe during a mission to make Taco Tuesday both healthier and more exciting. Now it's become our family's favorite twist on taco night. The combination of flaky seasoned fish fresh toppings and that amazing homemade crema creates such incredible flavors that even my picky eaters ask for seconds. It's like a beach vacation wrapped in a tortilla!
What Makes These So Special
These aren't your ordinary fish tacos. By baking instead of frying we keep things light and healthy but trust me you won't miss the heavy breading. The fish comes out perfectly flaky every time and when you add all those colorful toppings it's like a fiesta on your plate. Plus everyone can customize their own which makes dinner fun for the whole family.
What You'll Need
- Fish: Thick cod or haddock filets, such as "Captain's Cut" for the best results.
- Seasonings: Kosher salt, white pepper, paprika, cayenne, and ground coriander.
- Tortillas: Yellow or white corn tortillas, or flour tortillas for a softer option.
- Toppings: Fresh avocado, pickled red onions, Cotija cheese, shredded Napa cabbage, cilantro, and lime wedges.
- Crema: A homemade creamy topping for a bright and tangy flavor.
- Cooking Spray: Used to lightly fry the tortillas for enhanced flavor and texture.
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Let's Make Some Tacos
- Prepare the Pickled Red Onions
- Follow the recipe to make pickled red onions, allowing them to cool before use.
- Make the Crema
- Prepare the crema in advance, letting it set at room temperature for at least four hours or overnight.
- Soak the Cabbage
- Soak shredded Napa cabbage in warm water for 30 minutes, then drain thoroughly.
- Bake the Fish
- Preheat the oven to 375°F (190°C). Place fish filets on a baking sheet sprayed with cooking spray, brush with butter and olive oil, and sprinkle with seasonings. Bake until cooked through, about 12–15 minutes.
- Warm the Tortillas
- Lightly spray each tortilla with cooking spray and heat in a hot skillet for 30 seconds per side. Stack and wrap in foil to keep warm.
- Assemble the Tacos
- Place cabbage on the bottom of each tortilla, followed by baked fish, and top with avocado, pickled onions, Cotija cheese, cilantro, and crema. Serve with lime wedges.
My Kitchen Secrets
Here's what I've learned from making countless batches of these tacos: always look for thick fish filets they stay much more moist while baking. Don't skip warming those tortillas the texture makes such a difference. And that crema? Make it the night before the flavors get even better.
Mix It Up
Some nights I'll add mango salsa for a sweet twist or spice things up with extra jalapeños. My husband loves when I use smoked paprika on the fish and my kids go crazy for the version with tiny shrimp instead of fish. The basic recipe is so solid you can really play with the variations.
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Perfect Partners
We love serving these with Mexican rice and black beans on the side. A cold margarita or Mexican beer makes it feel like a real fiesta. And don't forget plenty of lime wedges they brighten up all the flavors!
Keep It Fresh
If you have leftovers store the components separately the fish will keep for a couple days in the fridge. Just warm it gently in the microwave and assemble with fresh toppings when you're ready to eat. The pickled onions and crema actually get better over time!
Why You'll Love These
These tacos have totally transformed our Taco Tuesdays. They're light enough for a weeknight dinner but special enough for entertaining. Plus that moment when you take your first bite and all those flavors come together? Pure taco magic!
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Frequently Asked Questions
- → Why soak the cabbage?
Soaking and rinsing cabbage removes bitterness and makes it more tender while maintaining crunch.
- → What's Captain's cut cod?
Captain's cut refers to thicker cod fillets, which work better in this recipe as they're less likely to break apart.
- → Can I prep components ahead?
Yes, the crema and pickled onions should be made hours ahead. Cabbage can be prepped early and stored in cold water.
- → Why spray tortillas?
Light spray creates a better texture when heated and helps prevent them from drying out or cracking.
Conclusion
These healthy fish tacos feature baked cod with Mexican seasonings, served in warm tortillas with fresh toppings including cabbage, crema, and pickled onions.