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Made with perfectly seasoned fisha fresh cabbage slawand a creamy chipotle saucethese light and vibrant Healthy Fish Tacos are not only easy to makebut they are hands-down the best fish taco recipe ever!
While we love Baked SalmonLemon Butter Codand Blackened Mahi Mahithese baked fish tacos are my family's all-time favorite way to enjoy fish--and after one biteI think you will see why!
My Favorite Fish Taco Recipe
There are good fish tacos and there are great fish tacos. This is a recipe for GREAT fish tacos. As in likelyone of the best fish tacos you have ever had--and it all comes down to a few key reasons!
- Baked not fried. Instead of being deep-friedthe seasoned fish is baked on a sheet panmaking these tacos significantly lighter than other recipes (and super easy to prep).
- Balanced in flavor and texture. From the flaky moist fish to the crunchybright slaw to the creamyslightly spicy chipotle saucethis recipe delivers a fish taco that is EVERYTHING a good taco should be!
- Super simple to make. No breading. No frying. From start to finishyou can have these fish tacos (and all the fish taco toppings) ready in 30 minutesmaking this easy healthy dinner recipe perfect for any night of the week.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Key Ingredients
At first glanceit may seem that there are a lot of ingredients in these fish tacos. Howeverother the fisha fresh limeand cabbageyou likely have all of the other ingredients on hand.
- Fresh or Defrosted White Fish Fillets: A white-flesh flaky fish fillet is the best fish for making fish tacos. Mahi mahitilapiacodor haddock are all great options and relatively easy to find.
- Fish Taco Seasoning: The rub for the fish is made with everyday spices (think taco seasoning) and lime zest. The lime zest cuts through any fishy taste and helps to make the flavors pop.
- Slaw: Made with shredded cabbagered onionscilantroand lime juicethis lime slaw adds a fresh touch and crunchy element to the tacos. You can use a bag of coleslaw mix to make the slaw or shred the cabbage yourself--which is a money saver.
- Fish Taco Sauce: This creamyspicy chipotle sauce is a delicious finishing touch to these tacos. Made with mayonnaise (or Greek yogurt to lighten the dish even more)lime juiceand the liquid from canned chipotlesit is a simple sauce that takes minutes to make and adds incredible flavor to the tacos.
- Tortillas: Use your favorite tortilla to serve these fish tacos. Corn tortillas are traditionalbut any variety workseven homemade flour tortillas.
How To Make Baked Fish Tacos
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Season the Fish. Combine the lime zest chili powdercumingarlic powderpaprikasaltand pepper. Rub this mixture over each side of the fish fillets. Place the fish on a sheet pan lined with parchment paper and drizzle lightly with oil. This will help to keep the fish moist and juicy.
- Bake Fish. Bake until the fish is opaque and the fish flakes easily. Once bakedremove the fish from the oven and let rest for 5 minutes. After restingcut the baked fish into bite-size chunks.
Time-saving Tip
Use the time that the fish is in the oven to prepare the fish taco toppings. This helps to ensure your tacos are ready in under 30 minutes.
- Prepare the Slaw. In a large mixing bowlcombine the shredded cabbage with onionscilantrosaltlime juiceand a bit of oil. Cover and refrigerate while the fish is baking. This gives time for the cabbage to break down slightly and absorb flavor.
- Make Fish Taco Sauce. For the chipotle toppingcombine the mayo (or yogurt) with chipotle saucelime juicegarlic powderand salt in a small bowl and set aside.
Money-Saving Tip
You will only use a small amount of chipotles in adobo. I recommend portioning out the rest into an ice cube tray and freezing. Once frozen solidpop into a freezer-safe bag and pull out 1 cube (about 2 tablespoons) and use as needed.
- Assemble Fish Tacos. Assemble the tacos by placing the fish on top of warmed or toasted tortilla. Top with fresh slawand a dollop of chipotle sauce. Serve immediately. And be prepared to enjoy!😉
try Something New
Vary the Toppings
While the slaw and chipotle sauce are delicious accompaniments to these fish tacosI love to change up the flavor and top the baked fish with pineapple mango salsastreet corn salad, corn salsaor guacamoleor black bean corn salsa. So many great options to make these fish tacos new and exciting!
Storage Instructions
Fish tacos are best served immediately after preparationas fish can dry out after it has been refrigerated and reheated. That saidI have some tips in case you find yourself with unintended leftovers.
- Refrigerate: Refrigerate the slawsauceand fish in separate airtight containers for up to 48 hours.
- Reheat: Reheat by placing the fish in a dry skillet and heat over medium heat until warm. Squeeze fresh lime juice over the heated fish and serve with slaw and sauce.
- Leftover Slaw and Sauce: If you are out of fish but have leftover slaw and/or taco sauceput either to good use by making shrimp tacos or cauliflower tacos.
More Favorite Taco Recipes
From classic beef tacos to buffalo chicken tacos to these baked fish tacostacos are a staple on our weekly meal plan. And with so many delicious varieties to choose fromyou will NEVER tire of them!
Did you make this recipe?
If you enjoyed this recipeplease leave a comment with a 5-star review at the bottom of the post. Thank you!
Healthy Baked Fish Tacos
Video
Ingredients
For the Fish
- 24 oz firm white fish filletstilapiamahi mahicodor haddock
- ½ tablespoon extra virgin olive oil
Rub
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprikaor regular paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon lime zest
For the Slaw
- 3 cups thinly sliced or shredded cabbagesee note
- ¼ cup thinly sliced red onion
- ¼ cup chopped cilantro
- ¼ cup fresh lime juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
Chipotle Sauce
- ⅓ cup mayonnaise or Plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1 tablespoon sauce from canned chipotles in adobo saucesee note
To Serve
- Corn Tortillassee note
Instructions
- Preheat oven to 400℉ (200℃). Line a baking sheet with parchment paper.
- In a small bowl combine chili powder cumingarlic powderpaprikakosher saltpepperand lime zest together.
- Pat the fish dry with a paper towel and then coat with spice mixture. Place on the prepared sheet pan and drizzle the fish lightly with extra virgin olive oil.
- Bake for 13-15 minutesor until fish is opaque and flakes easily with a fork.
- While the fish is in the ovenprepare slaw by combining shredded cabbagered onioncilantrolime juiceolive oiland salt in a large mixing bowl. Cover and refrigerate while the fish finishes cooking.
- For the saucewhisk together the mayonnaise with lime juicegarlic powderchipotles in adobo sauce in a small bowl. Cover and refrigerate while the fish finishes cooking.
- Remove the fish from the oven and let rest for 5 minutes. After restingcut or flake into bite-size pieces.
- Serve the fish on warmed tortillas. Top with slaw and chipotle sauce. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculatedso should only be used as an approximation.
This recipe was originally published in 2020 and updated in 2025.
Made these last night and they were fantastic! I used Tilapia and a Thai Sirracha sauce with greek yogurt.
Wonderful! I appreciate you taking the time to leave a review.