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Fish Tacos

Quick and easy fish tacos recipe, the perfect seafood recipe to serve one or two people. Perfectly seasoned fish bakes in minutes in either a toaster oven or a conventional oven and topped with a sweet curried broccoli slaw.

Two fish tacos topped with a broccoli slaw on a plate with a bowl of limes and a bowl of broccoli slaw in the background


Why This Recipe Works

If you're looking for a meal that can be ready in under 30 minutes, this fish tacos recipe is the one to go for. This easy seafood recipe features tender, flaky fish that cooks quickly and is topped with a flavorful easy to make broccoli slaw.

The fish can be cooked in either a toaster oven or conventional oven.

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Two fish tacos topped with a broccoli slaw on a plate surrounded by fresh lime slices

Ingredient Notes

  • Olive oil: I use extra virgin olive oil in this fish tacos recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Seasonings: chili powder, curry powder, and garlic powder.
  • Fish: I love using tilapia, cod, or catfish.
  • Broccoli slaw: Broccoli slaw is a salad that closely resembles coleslaw. It is made with shredded raw broccoli instead of cabbage. You can purchase bags of broccoli slaw in the produce section of your grocery near other bagged salads.
  • Dressing Ingredients: lime juice, white wine vinegar, curry powder, honey, salt, and black pepper. Whisk these ingredients together and toss with broccoli slaw.
  • Tortillas: Flour tortillas.
  • Optional garnishes: cilantro, cheese
A closeup of a bowl of broccoli slaw

How To Make This Recipe

  1. Stir the olive oil, spices, and salt in a small bowl until blended. Brush the spice mixture on both sides of each fish fillet.
  2. Place fish on a foil lined toaster oven or standard baking tray and bake for 12-15 minutes or until fish flakes easily with a fork.
    • The baking time in this recipe is based on using a thinner tilapia fillet. If you use a thicker piece of fish such as salmon or catfish, increase the cook time by 5 minutes and check for doneness.
    • You can tell if fish is fully cooked if it becomes opaque and flakes. Poke the tines of a fork into the thickest portion of the fish, gently twist the fork and pull apart some of the fish. If the fish is undercooked it will resist flaking and is also translucent.
  3. Pour the broccoli slaw into a large bowl and set aside.
    • In a small bowl, combine the lime juice, vinegar, curry powder, honey, salt, and pepper.
  4. Pour over the broccoli salad and toss to coat.
  5. Warm the tortillas by either placing them in the microwave for 20 seconds or by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total.

Expert Tips

  • I use a delicate textured fish such as tilapia in this fish taco recipe because I love its mild taste. Just about any flaky white fish will work well in fish tacos. You might like to try cod, catfish, trout, or red snapper.
  • Consider purchasing a bag of frozen tilapia (or other fish fillet) and keep it in your freezer. These bags of fish are often less expensive than single pieces of fresh fish and when you feel like cooking a seafood recipe, you have the fillets already on hand.

Frequently Asked Questions

How Do I Construct A Fish Taco?

Break up some of the cooked fish, place it in a warm tortilla, and top it with the broccoli slaw.
Top with chopped cilantro and cheese, if desired.

How Do I Use Broccoli Slaw?

You will likely have some of the bagged broccoli slaw left over from this recipe, consider:
* Using it instead of lettuce greens in a salad.
* Using it as a substitute for pasta; sauté with a little olive oil and garlic in a pan and top with Marinara sauce and Parmesan cheese.
* Adding it to your stir fry with a protein such as chicken, beef or shrimp

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Serving Suggestions

Ways To Use Leftover Ingredients

If you have any ingredients left over from this fish tacos recipe, you might like to consider using them in any of these single serving and small batch recipes:

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried these fish tacos or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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Fish Tacos | One Dish Kitchen

Fish Tacos

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Dish
Cuisine: Main Dish
Keywords: fish tacos, seafood, tacos
Servings: 2 servings
Calories: 654kcal
Author: Joanie Zisk

Ingredients

  • 1 tablespoon olive oil
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4 tilapia fillets (about 4 ounces each)
  • 1 1/2-2 cups broccoli slaw
  • 2 tablespoons lime juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon curry powder
  • 2 tablespoons honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 4 flour tortillas
  • Optional garnishes - cilantro, cheese

Instructions

  • Heat toaster oven or conventional oven to 375 degrees F (190 degrees C)
  • Stir the olive oil, chili powder, curry powder, garlic powder, and salt in a small bowl until blended. Brush the spice mixture on both sides of each fish fillet.
  • Place fish on a foil lined toaster oven or standard baking tray and bake for 12-15 minutes or until fish flakes easily with a fork.
  • Pour the broccoli slaw into a large bowl and set aside.
  • In a small bowl, combine the lime juice, white wine vinegar, curry powder, honey, salt, and pepper.
  • Pour over the broccoli salad and toss to coat.
  • Warm the tortillas by either placing them in the microwave for 20 seconds or by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total.
  • To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with the broccoli slaw.
  • Top with chopped cilantro and cheese, if desired.

Notes

Expert Tips
  • I use a delicate textured fish such as tilapia in this fish taco recipe because I love its mild taste. Just about any flaky white fish will work well in fish tacos. You might like to try cod, catfish, trout, or red snapper.
  • Consider purchasing a bag of frozen tilapia (or other fish fillet) and keep it in your freezer. These bags of fish are often less expensive than single pieces of fresh fish and when you feel like cooking a seafood recipe, you have the fillets already on hand.

Nutrition

Serving: 1serving | Calories: 654kcal | Carbohydrates: 42g | Protein: 74g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 975mg | Potassium: 1256mg | Fiber: 1g | Sugar: 20g | Vitamin A: 245IU | Vitamin C: 44.1mg | Calcium: 118mg | Iron: 4.4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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39 thoughts on “Fish Tacos”

  1. Bonnie Bianchi

    I just made these tacos for my dinner tonight. So yummy! This recipe is definitely a keeper ~ Thanks!

  2. I love the broccoli slaw touch! 🙂 and the curried aspect, I bet this is fun to just serve during the summer alongside chicken or something too 🙂

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