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

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 recipe, 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
• 3/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 2 cups thinly sliced green cabbage
• 1/4 small, thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp lime juice
• 1/3 cup Greek yogurt
• 2 tbsp olive oil

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 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.