Easy Fish Tacos

Fish

I love fish tacos. This version is super fast and easy for a busy weeknight. But, over-the-top delish!

Ingredients

Firm white fish fillets (tilapia or cod work well)

½ tablespoon olive oil

Corn Tortillas

For the Rub:

1 tbsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

1/2 teaspoon lime zest

For the Slaw:

3 cups thinly sliced or shredded cabbage

¼ cup thinly sliced red onion

¼ cup chopped cilantro

¼ cup fresh lime juice

1 tablespoon olive oil

½ teaspoon kosher salt

Chipotle Sauce:

1/3 cup mayonnaise see note

Juice from 1 lime

1 tsp garlic powder

1 tablespoon sauce from canned chipotles in adobe sauce

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Mix together chili powder, cumin, garlic powder, paprika, salt, pepper, and lime zest together.

Pat fish dry with a paper towel and then coat with spice mixture. Place on sheet pan and drizzle with olive oil.

Bake for 13-15 minutes, or until fish is flaky.

While the fish is baking, prepare the slaw and sauce for tacos.

For the slaw, mix together the cabbage, onion, cilantro, salt, lime juice, and olive oil together. Cover and refrigerate while the fish cooks.

For the sauce, whisk together mayonnaise, garlic powder, chipotle, and lime juice together.

Toast tortillas over grill or gas stove in a dry skillet over medium heat for 30 seconds per side.

Remove the fish from the oven and let rest for 5 minutes and then cut fish into small bite-size pieces.

Place fish on top of corn tortillas, top with slaw, and chipotle sauce. Serve immediately.