Spicy fish. Warm corn tortilla. Fresh mango salsa. Let's make a quick and delicious Tacos de Pescado. The easiest baked fish tacos ever!
While carnitas and carne asada used to be my go-to orders, eating mostly pescatarian has given me a world of opportunities to explore Sweet and Spicy Shrimp tacos, Beer-battered Baja Fish Tacos on fresh corn tortillas and now this, my favorite baked fish tacos recipe.
To call this fish taco recipe "easy" would be an understatement. Grab your favorite white fish fillets (or whatever your local grocer has on sale) and a handful of pantry spices, throw it all in the oven and you've got a fantastic dinner on the table that the whole family will love.
What you need to make this recipe:
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Dry and prep fish
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.
2. Mix seasoning
In a small bowl, combine all dry ingredients. Stir to ensure even distribution of the spices.
3. Prep fish
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.
4. Bake 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.
5. Build and serve!
FAQ's and Serving Suggestions:
There are a number of good fish options for this simple dish. I’ve made it with almost every type of fish available to me, including: sea bass, mahi mahi, cod fillets, tilapia and hake. Just about any white fish will work. It’s truly one of the most adaptable fish recipes I’ve cooked. While I chose basa for this dish (similar to tilapia, but more widely available in Europe), the list above includes great alternatives.
Absolutely. While I have made this with the freshest fish from our local fish market, I most often make it with any white fish fillets in my freezer or on sale that week. My favorites are tilapia (or basa) and hake – both abundant in Portugal. Tilapia, cod, mahi mahi and catfish would be good options in the United States.
You sure can. While a soft corn tortilla is more common for fish tacos, that's subject to what tastes best to you. I've also eaten these in high-protein wraps and enjoyed every bite (the mango salsa helped).
You could substitute a tablespoon of all purpose flour (or gluten free flour) for the cornstarch in making your spice mixture.
Fresh ingredients will add the perfect balance to the spicy baked fish fillets - avocado, tomato, pickled onions, cilantro, lime wedges, even shredded cabbage are all delicious. I love these tacos with mango salsa, but you could also make a creamy fish taco sauce or spicy aioli. For a full list of the perfect sides for these tacos, check out 19 Best Sides for Fish Tacos!
To store, transfer leftover baked fish to an airtight container and keep in the refrigerator for up to 3 days.