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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs chili powder, ground cumin, garlic powder 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Baked Mexican-Style Fish Tacos with Avocado Crema and Cabbage Slaw take to make?

Total time is about 30 minutes (15 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-Style Fish Tacos with Avocado Crema and Cabbage Slaw?

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 chili powder from drying out.

Can I substitute ingredients in Baked Mexican-Style Fish Tacos with Avocado Crema and Cabbage Slaw?

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-Style Fish Tacos with Avocado Crema and Cabbage Slaw 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-Style Fish Tacos with Avocado Crema and Cabbage Slaw?

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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