Baked Mexican-Style Fish Tacos with Cabbage Slaw
Lightly seasoned white fish baked to flaky perfection, served in warm tortillas with a crunchy cabbage slaw and creamy lime sauce. This mexican-inspired seafood ready in about 30 minutes pairs white fish fillets (tilapia or cod), 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 white fish fillets (tilapia or cod)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 8 small corn tortillas
- 2 cups, shredded green cabbage
- 1/4 cup, finely sliced red onion
- 1/4 cup, chopped fresh cilantro
- 2, juiced lime
- 1/2 cup plain Greek yogurt
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, mix 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 1 lb white fish fillets. Place fish on a greased baking sheet and drizzle with 1 tbsp olive oil.
- Step 2: Bake the fish for 12-15 minutes until opaque and flakes easily with a fork.
- Step 3: Meanwhile, combine 2 cups shredded green cabbage, 1/4 cup finely sliced red onion, and 1/4 cup chopped fresh cilantro in a large bowl. Add juice of 1 lime and toss to coat.
- Step 4: In a small bowl, whisk together 1/2 cup plain Greek yogurt and juice of 1 lime to make a creamy lime sauce.
- Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Flake the baked fish and divide evenly among the tortillas, topping with cabbage slaw and a drizzle of the lime yogurt sauce before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Mexican-Style Fish Tacos with 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 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 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 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 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.
