After countless trips to coastal Mexico and years of recipe testing seafood tacos in my kitchen, I'm so proud of these homemade baked fish tacos. The secret is in the simple spice blend that creates a light crust on the fish in no time. Just 30 minutes, and you've got authentic tacos de pescado right at home.
The science behind these tacos is simple but effective. Baking at high temperature quickly cooks the fish without drying it out, while the cornstarch in the seasoning creates a thin, crisp crust that locks in moisture. No fancy techniques or hard-to-find ingredients. Just quality basics prepared with care.
While carnitas and carne asada used to be my go-to taco orders, eating mostly pescatarian has brought an entirely new taco menu into my life. For your next Tex-Mex craving, try my Baja Fish Tacos (Beer Batter), Blackened Halibut Tacos or Shrimp Tacos.
Ingredients for Tacos de Pescado
You'll find the complete ingredient list in the printable recipe card below, but I want to highlight a few key components that make this dish special:
- White Fish: Almost any white fish works in this recipe. If you're watching your budget, look for basa or tilapia, which are economical options that still deliver fantastic results.
- Cornstarch: My secret ingredient! While many recipes skip this, adding cornstarch to your seasoning mix creates that perfect golden crust when baked. It helps the spices stick to the fish and creates a light textured top without deep frying.
- For serving: corn tortillas, Mango Habanero Salsa, radishes, avocado, lime wedges, cotija cheese, Mexican Pickled Onions
How to Make the Best Baked Fish Tacos
Step 1: Prep Fish
Preheat oven to 400°F. Pat fish fillets completely dry with paper towels - this is important for creating a golden crust instead of steamed fish.
Step 2: Create Seasoning Mix
Combine cornstarch, spices, and salt in a small bowl. The cornstarch creates that perfect crispy exterior without frying.
Step 3: Season Fish
Brush fish with oil, then coat with seasoning. Make sure to massage the spices in for maximum flavor penetration.
Step 4: Bake to Perfection
Bake for 14-18 minutes depending on thickness. Finish under the broiler for 2-3 minutes to get that beautiful golden crust.
Step 5: Build Fish Tacos
Let fish rest 5 minutes, then break into chunks with forks. Serve in warm corn tortillas with all your favorite toppings.
What's the best fish for tacos de pescado?
Almost any white fish works. I've made this recipe with sea bass, mahi-mahi, cod, tilapia, and hake with great results. For budget-friendly options, look for basa (similar to tilapia but less expensive) or cod when it's on sale. Frozen and fresh fish both work - just be sure frozen fish is completely thawed and dried before seasoning.
Are corn tortillas better than flour tortillas for fish tacos?
Traditionally, tacos de pescado are served on corn tortillas. But ultimately, which tortilla you love matters more than authenticity! I sometimes use flour tortillas or even whole-grain wraps when that's what I have on hand. The fish and toppings are the stars here!
What toppings work best with fish tacos?
The best fish tacos have a balance of flavors and textures. I recommend something creamy (avocado or Chuy's Jalapeño Ranch), something crunchy (radishes or cabbage), something acidic (lime or pickled onions), something spicy (jalapeños or Taco Truck Green Sauce), and something fresh (cilantro). My mango habanero salsa checks several of these boxes at once!
Perfect Pairings for Your Tacos de Pescado
- Arroz Rojo: My authentic Mexican red rice recipe adds the perfect tomato-infused base for these tacos.
- Mexican Beans: These simple yet flavorful beans cook while your fish is in the oven - perfect timing!
- Street Corn Casserole: Sweet, salty and creamy, this is the dish they'll be asking for all year.
The Best Baked Fish Tacos (Tacos de Pescado)
- Total Time: 30 minutes
- Yield: 6
Description
These flavorful baked fish tacos (tacos de pescado) feature a golden spice crust on white fish, topped with fresh ingredients for the perfect balance of textures and flavors. My secret ingredient creates restaurant-quality results without deep frying!
Ingredients
- 1 pound firm white fish
- 1 tablespoon cornstarch
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper (or, to taste)
- 2 tablespoons olive oil
- Salt, to taste
For serving:
- 12 corn tortillas
- mango habanero salsa
- radishes, sliced
- avocado, sliced
- lime wedges
- cotija cheese
- pickled red onion
Instructions
- Preheat oven to 400℉. Dry fish fillets well with paper towels. Lay the pieces of fish in the bottom of a baking pan or dish.
- In a small bowl, combine all dry ingredients. Stir to combine.
- Pour two tablespoons of oil over the fish in the baking sheet or dish. Use a pastry brush to ensure each piece of fish has a light coating of oil. Sprinkle the seasoning mix over the fish. Use a brush or your fingers to ensure the spices are massaged into the fish.
- Bake the fish for 14-18 minutes, depending on the thickness of your fish fillets. To get a golden brown spice crust, broil the fillets for the last 2-3 minutes of cook time.
- Remove fish from the oven and let them sit for 5 minutes. When ready to serve, use a couple of forks to break apart the fillets into taco-sized pieces. Layer fish onto warm tortillas, top with a squeeze of lime, mango salsa, avocado and sliced radishes.
Notes
Any firm white fish works well in this recipe, including sea bass, mahi-mahi, cod, tilapia, and hake.
Monitor your fish closely as it bakes. Cook time varies depending on the thickness of your fillets.
For extra flavor, let the seasoned fish sit for 10 minutes before baking.
If you don't have cornstarch, substitute an equal amount of all-purpose flour or gluten-free flour. The cornstarch creates a slightly crispier texture, but flour will still help the seasoning stick.
Store leftover baked fish in an airtight container in the refrigerator for 2-3 days. Keep separate from toppings and tortillas. Reheat gently in a skillet over low heat.
To make ahead: Prepare the seasoning mix and store in an airtight container for up to 3 months. Make the mango salsa up to 24 hours ahead and store refrigerated.
For sustainable choices, look for MSC-certified wild fish or U.S. farmed tilapia and catfish, which have smaller environmental footprints.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Baked
- Cuisine: American, Mexican
christina toth
always looking for a new way to make tacos healthy and tasty!
Christina Jolam
Light and tasty and the perfect vehicle for avocados!