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Fish Tacos on a glass plate with lime slices.
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5 from 7 votes

Fish Tacos

Satisfy your taco cravings with this quick and easy small batch Fish Tacos recipe. Perfect for two, it's a delicious meal that's on the table in under 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American
Diet: Low Lactose
Keyword: fish tacos, seafood, tacos
Servings: 2 servings
Author: Joanie Zisk

Ingredients

For the fish

  • 1 tablespoon olive oil
  • ¼ teaspoon chili powder
  • ¼ teaspoon curry powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 4 tilapia fillets (about 4 ounces each)

For the broccoli slaw

  • 2 cups broccoli slaw
  • 2 tablespoons lime juice
  • 1 tablespoon white wine vinegar
  • ½ teaspoon curry powder
  • 2 tablespoons honey
  • teaspoon salt
  • teaspoon coarsely ground black pepper

For the tacos

  • 4 flour tortillas
  • Optional garnishes - cilantro and/or cheese

Instructions

Cook the fish

  • Preheat the oven to 400° F (200° C). Line a rimmed baking sheet with foil for easy cleanup.
  • In a small bowl, mix together olive oil, spices, and salt until well combined. Use a brush to apply this seasoning mix to both sides of each fish fillet.
  • Place the seasoned fish fillets on the sheet and bake for 12-18 minutes. The fish is ready when it flakes easily with a fork.
    Note: The baking time is determined by the thickness of the fish you are using. If using a thicker fish like catfish, you may need to extend the baking time by an additional 5 minutes and check for doneness.

Make the slaw

  • Place the broccoli slaw into a large mixing bowl and set aside.
  • In a separate small bowl, whisk together lime juice, white wine vinegar, curry powder, honey, salt, and black pepper.
  • Drizzle this dressing over the broccoli slaw and toss until everything is well coated.

Assemble the tacos

  • To warm the tortillas, you have two options. Either microwave them for 20 seconds or heat them in a medium frying pan over medium-high heat. If using the pan, flip each tortilla to ensure both sides are warm, which should take about 5 minutes in total.
  • Take a piece of the cooked fish and break it into smaller chunks. Place these fish pieces onto a warmed tortilla. Then, layer the broccoli slaw over the fish to complete your taco.
  • Add any desired toppings.

Notes

  • Quality Matters: Opt for fresh fish to elevate the overall flavor of your fish tacos. Fresh fish often yields a better texture and taste.
  • Thaw First: If you’re starting with frozen fish, make sure it’s fully thawed before you begin cooking. This ensures even cooking and optimal flavor absorption.
  • Flake Test: Cook the fish until it passes the flake test. Insert a fork into the thickest part of the fish and twist gently. It should flake easily, signaling it’s done.
  • Don’t Overdo It: Keep a close eye on the cooking time for the fish. Overcooking can result in dry and tough fillets, which is the opposite of what you’re aiming for in perfect fish tacos.

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

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