Flaky white fish is tossed in smoky spices and sea salt and roasted to perfection — no grilling required! Just 30 minutes and 10 ingredients to a fresh and flavorful dinner on the table. We also include the option to add cornmeal to the fish before baking for a bit of crunch. Swoon! Let us show you how it’s done.
Origins of Fish Tacos
We didn’t invent the fish taco, but we’re so grateful to whoever did! It’s believed that coastal fisherman in Mexico enjoyed fish tacos for thousands of years before the dish eventually became popularized in Baja California. To take a deeper dive into the history of fish tacos, read more here and here.
What Kind of Fish for Fish Tacos?
We like using white fish such as Alaskan cod, mahi-mahi, or halibut for making fish tacos. Cod tends to be the easiest to find and most affordable in our part of the world. These varieties have a mild flavor that pairs well with the smoky spices. We recommend wild-caught, sustainable options whenever possible.
How to Make Fish Tacos
This recipe starts by cutting fish filets into bite-sized pieces and then coating them in avocado oil and spices. For spices, we went with a blend of sea salt, black pepper, cumin, chili powder, smoked paprika, and cayenne. The combo gives these tacos smokiness and heat. We add TONS of spices so they’re basically completely coated. Don’t hold back. Cornmeal can also be added at this point if you are hoping for a more crispy exterior! The fish is then baked at 400 degrees Fahrenheit (204 C). This higher temp gives it a crispy exterior and juicy interior. Once the fish is done baking, it’s ready to assemble into tortillas (we chose homemade corn tortillas) topped with guacamole (rosemary or garlicky) and served with lime wedges. For extra flavor and texture, we recommend garnishing with quick pickled veggies (such as red onion or radish), spicy chipotle aioli, and fresh cilantro! We hope you LOVE these tacos. They’re:TenderSmokySubtly spicedVersatileSatisfying& Slightly addictive! They’re perfect for whenever you’re craving a quick and fresh weeknight meal! The fish could also be cooked in advance and then the guacamole/tacos assembled when ready to eat. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
