This recipe is a delicious way to enjoy fish tacos at home! It has a lot of options for accompaniments, but feel free to change it up and add your own toppings! We paired ours with pickled red onions, mango salsa, and a spicy “mayo”.
Preheat oven to 400˚F (200˚C). Line a baking sheet with aluminum foil or parchment paper.
Season fish filets with spices, salt, and pepper. Drizzle the baking sheet with oil, and place on baking sheet. Bake for 10 minutes or until the fish is fully cooked and flakes easily with a fork.
Mix the spicy sauce ingredients in a small bowl.
To make the slaw, combine all ingredients in a bowl.
To make the quick pickled onion, let the diced onion sit in the boiling water for 30 seconds before draining. Place in a sealable container with the sugar and vinegar. Let sit for 5 to 10 minutes.
To serve, spread about ½ tablespoon of sauce on the bottom of a tortilla. Add about ¼ cup of slaw on top, top with the fish, and add 1 to 2 tablespoons of salsa. Drizzle with lime juice and top with cilantro.
Prepared pickled onions can last 1 to 2 weeks sealed in an airtight container in the fridge.
To make this recipe gluten free, use gluten free corn tortillas
