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Fish Tacos

fish tacos on white plate with mango salsa
  • Prep time: 20 m
  • Cook time: 15 m
  • Makes: 8 tacos

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”.

Ingredients and Equipment

  • Ingredients
  • Spicy Sauce
  • Slaw
  • Quick Pickled Onion
  • Equipment
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Directions

Step 1 

Preheat oven to 400˚F (200˚C). Line a baking sheet with aluminum foil or parchment paper.

Step 2 - Fish 

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.

Step 3 - Spicy Sauce 

Mix the spicy sauce ingredients in a small bowl.

Step 4 - Slaw 

To make the slaw, combine all ingredients in a bowl.

Step 5 - Quick Pickled Onion 

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.

Step 6 - Serve 

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.

Tips & Variations

  • 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

Nutrition Per Taco

Calories
110
Total Fat
5g
Saturated Fat
0.5g
Sodium
380mg
Carbohydrates
5g
Fibre
1g
Sugar
4g
Protein
11g