Cisco Kid's Crispy Fish Tacos
Crispy baked fish fillets with tangy lime-cilantro slaw, served in warm corn tortillas for a refreshing light meal. This mexican-inspired mexican ready in about 30 minutes pairs pound white fish fillets, tablespoons olive oil, teaspoon ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pound white fish fillets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cabbage
- 1/2 cup fresh cilantro
- 1/4 cup lime juice
- 1/4 cup plain Greek yogurt
- 1/4 cup shredded cheese
- 8 corn tortillas
- for serving lime wedges
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat 1 pound white fish fillets dry. In a bowl, mix 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add fish and toss to coat. Place on a lined baking sheet and bake for 12-15 minutes until opaque and flaky.
- Step 2: While fish bakes, prepare slaw: In a bowl, combine 2 cups shredded cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup lime juice, and 1/4 cup plain Greek yogurt. Toss and let sit for 10 minutes.
- Step 3: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Assemble: Place 2-3 pieces of baked fish on a tortilla, top with 1/4 cup slaw, and sprinkle with 1/4 cup shredded cheese. Serve immediately with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cisco Kid's Crispy Fish Tacos 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 Cisco Kid's Crispy Fish Tacos?
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 pound white fish fillets from drying out.
Can I substitute ingredients in Cisco Kid's Crispy Fish Tacos?
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 Cisco Kid's Crispy Fish Tacos 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 Cisco Kid's Crispy Fish Tacos?
Mexican mexican 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.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
