Baked Mexican-Style Fish Tacos with Avocado Crema and Cabbage Slaw

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Lightly seasoned white fish fillets baked and served in warm corn tortillas with crisp cabbage slaw and a cooling avocado crema for vibrant taco night flavors. This Mexican-inspired seafood recipe, ready in about 30 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 3-inch pieces white fish fillets (cod or tilapia)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 2 cups finely shredded green cabbage
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp, divided lime juice
• 1 medium ripe avocado
• 1/3 cup plain Greek yogurt
• 1/4 tsp (for crema) salt

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss 1 lb white fish pieces with 2 tbsp olive oil and the spice mixture until fully coated.
2. Step 2: Arrange the seasoned fish on a baking sheet lined with parchment paper and bake for 12-15 minutes until fish is opaque and flakes easily with a fork.
3. Step 3: While fish bakes, combine 2 cups finely shredded green cabbage, 1/4 cup thinly sliced red onion, 1/4 cup chopped cilantro, and 1 tbsp lime juice in a bowl. Toss gently to make the slaw.
4. Step 4: For the avocado crema, blend 1 medium ripe avocado, 1/3 cup plain Greek yogurt, 1 tbsp lime juice, and 1/4 tsp salt in a food processor until smooth and creamy.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by layering baked fish, cabbage slaw, and a generous dollop of avocado crema. Serve immediately with lime wedges if desired.