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Three baked fish tacos on a black plate with mango salsa and pickled onions.

The Best Baked Fish Tacos (Tacos de Pescado)

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  • 1 pound firm white fish
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (or, to taste)
  • 2 tablespoons olive oil
  • Salt, to taste

For serving:


  1. 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. In a small bowl, combine all dry ingredients. Stir to combine.
  3. 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 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.
  5. 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.


Most flaky white fish are a good fit for this recipe, including: sea bass, mahi mahi, cod fillets, tilapia and hake. 

Cook time is dependent on the type of fish and the thickness of the fillets. Monitor your fish as it bakes. It's ready to serve at 145℉.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Easy Recipes
  • Method: Baked
  • Cuisine: American, Mexican