Spicy Red Fish Tacos

I really love fish tacos! I haven't decided yet if I like them better fried, grilled, or baked. Do I have to pick?

This particular night I decided to go with baked. It was a little less labor intensive and gave me time to enjoy a cerveza while I made the cabbage slaw, lime crema, and seasoned black beans to go with our tacos.

If you're a fish taco fan, give this recipe a shot!

You'll need:

• 1 lb Red Fish Fillets, cut into 2 inch slices (tilapia, cod, or snapper will work also)
• Extra Virgin Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Garlic Powder
• ¾ teaspoon Chili Powder
• ½ teaspoon Kosher Salt
• ½ teaspoon Oregano
• ¼ teaspoon Cayenne Pepper
• ¼ teaspoon Black Pepper
• Juice of Half of a Lime
• Corn Tortillas
• Cabbage Slaw
• Lime Crema
• Additional Toppings: Cilantro, Cotija Cheese  

Make it!

1. Pat the fillets of red fish dry and slice into small 2 inch pieces, just large enough for about two pieces per taco.
2. Place the pieces of fish in a container that they can all fit into in one layer.
3. In a small bowl, make the rub: combine cumin, garlic powder, chili powder, kosher salt, oregano, cayenne, and black pepper.
4. Drizzle olive oil over the pieces of fish and sprinkle with rub. Let the fish marinate in the fridge for 20 minutes.

5. Preheat the oven to 400°.
6. Remove the fish from the fridge and place each piece on a prepared baking sheet lined with parchment paper.

7. Bake the fish in the oven at 400° for 15 minutes, or until the edges start to crisp.
8. Remove from the oven and squeeze half a lime over the fish.

8. Serve fish with warm corn tortillas, cabbage slaw, lime crema, cilantro, and cotija cheese for tacos.

If you try this recipe out, don’t forget to post a rating and comment!

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Spicy Red Fish Tacos

u003cpu003eA great grilled fish taco recipe that pairs well with a tangy slaw and drizzle sauce! u003c/pu003e

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Salad

Cuisine American

Servings 8 tacos

Ingredients

  

1x2x3x

• 1 lb Red Fish Fillets* cut into 2 inch pieces
• Extra Virgin Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Garlic Powder
• ¾ teaspoon Chili Powder
• ½ teaspoon Kosher Salt
• ¼ teaspoon Dried Oregano
• ¼ teaspoon Black Pepper
• Juice of Half a Lime
• Corn Tortillas
• Cabbage Slaw**
• Lime Crema***

Additional Toppings:

• Cilantro
• Cotija Cheese
• Fresh Lime

Instructions

 

• Pat the fillets of red fish dry and slice into small 2 inch pieces, just large enough for about two pieces per taco.
• Place the pieces of fish in a container that they can all fit into in one layer.
• In a small bowl, make the rub: combine cumin, garlic powder, chili powder, kosher salt, oregano, cayenne, and black pepper.
• Drizzle olive oil over the pieces of fish and sprinkle with rub. Let the fish marinate in the fridge for 20 minutes.
• Preheat the oven to 400°.
• Remove the fish from the fridge and place each piece on a prepared baking sheet lined with parchment paper.
• Bake the fish in the oven at 400° for 15 minutes, or until the edges start to crisp.
• Remove from the oven and squeeze half a lime over the fish.
• Serve fish with warm corn tortillas, cabbage slaw, lime crema, cilantro, and cotija cheese for tacos.

Notes

*Tilapia, Cod, or Snapper filets work well also. 

**See Cabbage Slaw recipe

***See Lime Crema recipe 

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