This easy fish taco recipe became a staple in our family’s dinner rotation over the summer. Because fish is so tender, grilling can be difficult. Instead of grilling, I’ve found that oven roasting works well.
No grilling necessary! Flaky whitefish is marinated in smoky spice and sea salt, then roasted until it’s perfect. Just thirty minutes and ten ingredients are needed to get a delicious and fresh dinner on the plate.
You can also add cornmeal before baking the fish to give it a little crunch. Swoon! We’ll show you the way.
Fish Tacos: Their Origins
We don’t know who invented the fish taco, but we are so grateful!
It is believed that Mexican coastal fishermen enjoyed fish tacos thousands of years ago before Baja California.
What kind of fish is best for Fish Tacos?
Fish tacos are best made with white fish, such as Alaskan Cod, Mahimahi, or Halibut. Cod is the most readily available and affordable fish in our area.
These varieties are mild in flavor and pair well with the spicy, smoky flavors. When possible, we recommend sustainable and wild-caught options.
How to Make Fish Tacos
The recipe begins by cutting the fish into bite-sized pieces and then coating it with avocado oil and spices.
We used a mixture of cayenne, smoked paprika, and smoked salt to spice up the tacos. This combination gives the tacos their smokiness. They’re coated in a thick layer of spices. Do not hold back.
You can add cornmeal at this stage if you want a crispier exterior.
The fish is then roasted at 400 degrees Fahrenheit. The higher temperature gives the fish a crispy outer and a juicy interior.
After the fish has baked, you can assemble it into tortillas. We chose homemade corn tortillas. Topped with guacamole and lime wedges.
To add extra flavor, garnish with pickled vegetables such as red onions and radish, spicy chipotle aioli, and fresh cilantro.
- Wild-caught, white fish weighing 1 lb, with the skin removed. (This could be cod, mahimahi, or halibut).
- 1 Tbsp oil (we prefer avocado)
- Sea salt, 1/2 to 3/4 tsp
- 1/4 tsp Black Pepper
- 1 1/2 tsp Cumin plus more to coat
- Chili powder, 1 1/2 tsp plus additional to coat
- 1 1/4 tsp of smoked paprika plus more to coat
- 1/4 tsp cayenne pepper (optional // omit for less heat)
- 3-4 Tbsp cornmeal (optional // for crispier texture)
- Ten corn tortillas (homemade or bought in the store)
- Rosemary Guacamole or Garlicky Guacamole
- Lime wedges
- Quick pickled vegetables (optional // red onions or radish go well together)
- Spicy Chipotle Aioli (optional)
- Fresh cilantro (optional)
- Preheat oven to 400 degrees F. (204 C) and line large baking sheets with parchment paper.
- Add the fish to a medium-sized mixing bowl. Add oil, cumin, and chili powder. You can also add cayenne pepper or smoked paprika. Toss the fish to coat. It would be best if you painted the fish so that it is almost impossible to see. Spices are a must!
- Transfer to a baking sheet lined with parchment paper, arrange the fish in one layer, and bake for 10-12 minutes or until the fish is cooked.
- Prepare any side dishes, like guacamole or fresh herbs and lime wedges.
- Serve with lime wedges. Serve with fresh cilantro, quick pickled vegetables, or chipotle aioli for extra flavor.
- Keep leftover cooked fish in a separate container for up to 2 days. The cooked recipe cannot be frozen.