Baked Mexican-Spiced Fish Tacos with Avocado Crema
Tender white fish fillets baked with smoky Mexican spices and served in warm tortillas topped with a cooling avocado crema and fresh toppings. This mexican-inspired seafood ready in about 25 minutes pairs olive oil, 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.
Ingredients
- 1 lb, cut into 3-inch pieces white fish fillets (cod or tilapia)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 medium ripe avocado
- 1/2 cup plain Greek yogurt
- 1 tbsp lime juice
- 1/4 cup, chopped cilantro leaves
- 1 cup shredded red cabbage
- 1/2 cup sliced radishes
Instructions
- Step 1: Preheat oven to 400°F. In a bowl, toss 1 lb white fish fillets cut into 3-inch pieces with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Arrange the seasoned fish on a parchment-lined baking sheet in a single layer and bake for 12-14 minutes until the fish flakes easily with a fork and edges are slightly crisp.
- Step 3: Meanwhile, prepare the avocado crema by blending 1 medium ripe avocado, 1/2 cup plain Greek yogurt, 1 tbsp lime juice, and 1/4 cup chopped cilantro in a food processor until smooth and creamy.
- Step 4: Warm 8 small corn tortillas wrapped in foil in the oven for the last 5 minutes of fish baking.
- Step 5: To assemble, spread 1-2 tbsp avocado crema on each warm tortilla, top with a few pieces of baked fish, 1/8 cup shredded red cabbage, and sliced radishes. Serve immediately for fresh texture contrast.
Frequently asked questions
How long does Baked Mexican-Spiced Fish Tacos with Avocado Crema take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Mexican-Spiced Fish Tacos with Avocado Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Baked Mexican-Spiced Fish Tacos with Avocado Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mexican-Spiced Fish Tacos with Avocado Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mexican-Spiced Fish Tacos with Avocado Crema?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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