Super easy fish tacos, combining baked tilapia with a spice rub, a crunchy veggie slaw, and topped with an avocado crema. Simply delicious.
Attention foodies! I FINALLY found the perfect combination of ingredients for fish tacos. Hip hip hooray!
Over the last few years, I’ve experimented in the kitchen with SO many fish taco concoctions. My family is not all that picky so they have usually liked what I’ve tried. But nothing was quite right for my taste buds. I kept going back to the drawing board to find the perfect recipe.
I knew I wanted my recipe to be:
And I did it. THIS is it. 🙂
The first thing you do to prepare these easy fish tacos is to prepare the spice rub. Ground cumin, paprika, red pepper flakes, garlic powder, onion powder, kosher salt, and black pepper – the perfect blend for a rub. You can also add a smidgen of cayenne pepper but watch out, because that stuff is HOT. I added a tiny bit and we might have drank a bit more water than usual.
I prepared the fish ahead of time and stuck them back in the fridge for a few hours before baking.
The next thing I did was to prepare the veggie slaw. Cabbage, radishes, red onions, jalapeño, and cilantro – topped with a couple splashes of white wine vinegar. SO tangy and CRUNCHY.
You prepare the avocado crema right before you serve the tacos (or while the tilapia is baking in the oven). I used my handy food processor (the most used appliance in my kitchen!) to pulse the avocado, sour cream, cilantro, garlic salt, and lime juice. SO CREAMY.
Last but not least, these fish tacos are HEALTHY! Low in calories and rich in nutrients. You could omit the butter in the last step for the fish, but it’s really not much butter, and it adds a lot to the taste of the fish. I also used light sour cream in the avocado crema.
This fish taco recipe is going into the regular rotation at my house. We already eat a ton of fish, but our Taco Tuesdays just got a whole lot better.
P.S. My Easy Homemade Salsa is a great accompaniment to this fish taco meal. Serve it with chips or put a spoonful on the tacos. YUM!
Make this Tex-Mex recipe next: Ground Turkey and Bean Tostadas
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Super easy fish tacos combining baked tilapia with a spice rub, a crunchy veggie slaw, topped with an avocado crema.
- 2 pounds tilapia patted dry
- 1 Tablespoon ground cumin
- 1 Tablespoon smoked paprika
- 2 teaspoons red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper *HOT* (beware!) optional
- 4 teaspoons butter
- 3 cups cabbage finely shredded
- 1/4 cup red onion diced
- 2 radish diced
- 1/2 large jalapeno diced with seeds
- 2 Tablespoons cilantro finely chopped
- 2 Tablespoons rice wine vinegar
- 1 large avocado
- 1/2 cup sour cream - light is fine
- 2 Tablespoons cilantro
- 1 teaspoon garlic salt
- 1 medium lime freshly squeezed
- dash of hot sauce optional
- 8 corn or flour tortillas
- 1/2 cup cotija cheese crumbled
- extra hot sauce
In a small bowl, combine the spices - cumin, red pepper flakes, paprika, garlic powder, onion powder, cayenne pepper (HOT!), salt and pepper. Pat dry the tilapia and rub the spice mixture on both sides of the fish.
Cover the fish and refrigerate it for at least two hours.
Lay fish on baking sheet lined with parchment paper. Bake at 450 degrees for approximately 8-10 minutes, or until fish flakes easily. Baking time will depend on thickness of fish.
Mix the cabbage, red onion, radish, jalapeño, cilantro, and rice wine vinegar. Set aside. (This can be prepared in advance and stored in the refrigerator.)
Using a food processor, combine the avocado, sour cream, cilantro, garlic salt, lime juice, and hot sauce. Whip until creamy. Don't prepare this too far in advance of serving.
Heat up tortillas in microwave by laying them on a slightly damp paper towel.
Arrange tacos. On warm tortillas, layer a generous piece of tilapia, topped with veggie slaw, cotija cheese, avocado crema, and a dash of hot sauce. Serve immediately.