Oven-Baked Fish Tacos with Crispy Corn Tortillas, Cabbage Slaw, and Avocado Lime Crema (25 minutes)
Crisp-topped, tender white fish seasoned with smoky chili and cumin meets crunchy charred corn tortillas and a bright, crunchy cabbage slaw for lively texture contrasts. A silky avocado-lime crema finishes each taco with cool, tangy richness that balances the spice and char.
Use firm white fish such as cod, haddock, or pollock; the crumble-resistant flesh holds up well in the oven and pairs nicely with the corn tortilla crunch. Swap Greek yogurt for sour cream in the crema for a richer finish, or rub the fish with extra lime for a brighter profile. For gluten-free serving, choose certified corn tortillas.
Serve at casual weeknights, backyard gatherings, or Taco Tuesday—these assemble-at-the-table tacos are great for letting guests customize toppings. Make the slaw a few hours ahead to meld flavors, and warm tortillas just before serving for best texture.
How to Make It
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1
Preheat the oven to 220°C (425°F) and line a rimmed baking sheet with parchment.
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2
Pat the fish dry and place on the prepared sheet. In a small bowl, combine olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper. Brush or rub the spice mixture evenly over both sides of the fillets.
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3
Roast the fish in the oven for 10–12 minutes, or until the flesh flakes easily with a fork (thicker fillets may need up to 14 minutes). Remove from oven and let rest 2 minutes, then flake into large pieces.
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4
While the fish roasts, thinly shred the red cabbage and grate or julienne the carrot. Combine cabbage, carrot, cilantro, red onion, lime juice from 1 lime, olive oil 1 tbsp, honey (if using), and a pinch of salt in a bowl. Toss and taste for balance.
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5
Prepare the avocado-lime crema: scoop avocado flesh into a blender or bowl, add Greek yogurt, juice of remaining lime, a pinch of salt and a grind of black pepper. Blend or mash until smooth and slightly fluffy. Thin with 1–2 tsp water if needed.
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6
Arrange the corn tortillas in a single layer on a second baking sheet, brush or spray lightly with olive oil (or dot with small pieces of butter for richer flavor). Place in the oven for 6–8 minutes, turning once halfway, until edges are crisp and slightly charred.
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7
Warm the flaked fish briefly in the oven for 1 minute if needed. Assemble tacos by placing a spoonful of slaw on each tortilla, topping with flaky fish, a drizzle or dollop of avocado-lime crema, and a sprinkle of cilantro.
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8
Serve immediately with lime wedges on the side and optional hot sauce. Store leftover components separately in airtight containers for up to 2 days; re-crisp tortillas in a hot oven before serving.