Baked Mexican-Style Fish Tacos with Cabbage Slaw and Cilantro Lime Sauce

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

Lightly seasoned white fish fillets baked and served in warm corn tortillas topped with crunchy cabbage slaw and a zesty cilantro lime sauce. This mexican-inspired seafood ready in about 30 minutes blends white fish fillets (tilapia or cod), chili powder, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 the oven to 400°F (200°C). In a small bowl, mix 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Rub this spice mixture evenly over 1 lb white fish fillets.
  2. Step 2: Place the seasoned fish on a parchment-lined baking sheet and drizzle with 1 tbsp olive oil. Bake for 12-15 minutes until the fish flakes easily with a fork.
  3. Step 3: While the fish bakes, combine 2 cups thinly sliced green cabbage, 1/4 small thinly sliced red onion, and 1/4 cup chopped fresh cilantro in a bowl. Add 2 tbsp olive oil and 1 tbsp lime juice, tossing to coat.
  4. Step 4: In a separate small bowl, whisk together 1/3 cup Greek yogurt and remaining 2 tbsp lime juice to create the cilantro lime sauce.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
  6. Step 6: To assemble, flake the baked fish and divide evenly among the tortillas. Top each with the cabbage slaw and drizzle with the cilantro lime sauce before serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Mexican-Style Fish Tacos with Cabbage Slaw and Cilantro Lime Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Mexican-Style Fish Tacos with Cabbage Slaw and Cilantro Lime Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Mexican-Style Fish Tacos with Cabbage Slaw and Cilantro Lime Sauce?

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 and Cilantro Lime Sauce 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 and Cilantro Lime Sauce?

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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