Baked Chile-Lime Fish Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Lightly baked white fish seasoned with chile and lime, served in warm tortillas topped with creamy avocado sauce for fresh, vibrant tacos. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs white fish fillets (cod or tilapia), chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb white fish fillets (cod or tilapia)
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp lime zest
2 tbsp lime juice
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1 medium ripe avocado
1/2 cup plain Greek yogurt
1/4 cup, chopped cilantro leaves
2 tbsp, for crema thinning water

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp lime zest, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Place 1 lb white fish fillets on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil and 2 tbsp lime juice, then sprinkle the spice mixture evenly over the fish.
Step 3: Bake fish for 12-15 minutes until opaque and flakes easily with a fork.
Step 4: Meanwhile, prepare avocado crema by blending 1 ripe avocado, 1/2 cup plain Greek yogurt, 1/4 cup chopped cilantro, and 2 tbsp water until smooth and creamy.
Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 6: Flake baked fish into large chunks and divide evenly among tortillas. Drizzle with avocado crema and serve immediately.