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 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:
- 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