Baked Mexican-Style Fish Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Lightly spiced baked white fish nestled in warm corn tortillas topped with a cool avocado crema and fresh cilantro for vibrant taco night flavors. 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.

Ingredients

• 1 lb, cut into 4 oz pieces white fish fillets (cod or tilapia)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 cup chopped cilantro leaves
• 1 cup thinly sliced red cabbage

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Pat dry 1 lb white fish fillets cut into 4 oz pieces and toss with 2 tbsp olive oil and the spice mixture until evenly coated.
3. Step 3: Arrange the fish on a baking sheet lined with parchment paper and bake for 12-15 minutes until the fish flakes easily with a fork.
4. Step 4: Meanwhile, prepare the avocado crema by blending 1 ripe avocado, 1/4 cup sour cream, 2 tbsp lime juice, and 1/4 cup chopped cilantro until smooth.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. Step 6: Assemble tacos by layering baked fish, 1 cup thinly sliced red cabbage, and a generous dollop of avocado crema on each tortilla before serving.