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I stumbled upon this Baked Fish Taco idea when trying to jazz up our Taco Tuesday while cutting back on calories. It's now the top pick in our house for taco night. The mix of tender seasoned fish, crisp toppings, and our DIY crema brings such yummy flavors together that even the fussiest kids in my family ask for more. It feels like you're eating at a beachside stand without leaving home!
The Magic Behind These Tacos
These go way beyond regular fish tacos. We bake the fish instead of deep-frying it to keep things healthy and light, but you won't feel like you're missing out at all. The fish turns out super tender every time, and when you pile on all those bright toppings, your dinner looks amazing. The best part? Everyone gets to build their own, making mealtime fun for everybody at the table.
Your Shopping List
- Fish: Chunky pieces of cod or haddock, like the ones marked "Captain's Cut" work really well.
- Seasonings: Kosher salt, white pepper, paprika, cayenne, and ground coriander.
- Tortillas: Corn tortillas in yellow or white, or grab flour ones if you want something softer.
- Toppings: Ripe avocado, tangy pickled red onions, crumbly Cotija cheese, crunchy Napa cabbage, fresh cilantro, and juicy lime wedges.
- Crema: A simple homemade sauce that adds zip and creaminess.
- Cooking Spray: This helps crisp up your tortillas for better taste and bite.
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Taco Assembly Steps
- Get Those Red Onions Ready
- Make the pickled onions first and let them cool down before you use them.
- Whip Up Your Crema
- Mix the crema ahead of time and let it sit out for at least four hours or better yet, overnight.
- Prep The Cabbage
- Put your shredded Napa cabbage in warm water for 30 minutes, then drain it well.
- Cook Your Fish
- Heat your oven to 375°F (190°C). Lay fish pieces on a cooking spray-coated baking sheet, brush with butter and olive oil, sprinkle your spice mix on top. Pop in the oven until done, about 12–15 minutes.
- Heat Your Tortillas
- Give each tortilla a light spray of cooking oil and warm them in a hot pan for 30 seconds each side. Stack them up and wrap in foil to stay warm.
- Put It All Together
- Start with cabbage at the bottom of each tortilla, add your baked fish, then pile on avocado, those pink pickled onions, Cotija cheese, cilantro, and drizzle with crema. Serve with lime chunks on the side.
Insider Tips
After making tons of these tacos, I've figured out a few tricks: always buy thick fish fillets as they stay juicy while cooking. Don't skip heating up your tortillas because it totally changes how they feel in your mouth. And that crema? Try to make it the day before your meal so all the flavors can really come together.
Switch Things Up
Sometimes I'll throw in some sweet mango salsa or add extra jalapeños for heat. My hubby can't get enough of the fish with smoked paprika, and the kids go wild when I swap in tiny shrimp instead. The basic recipe works so well you can really play around with different versions.
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Great Side Dishes
These tacos taste awesome with a side of Mexican rice and black beans. Add a cold margarita or Mexican beer for grown-ups to make it feel like a party. And always put out plenty of lime wedges since they make everything taste brighter!
Storing Leftovers
Got extras? Keep all the parts in different containers in your fridge. The fish will stay good for a couple days. Just warm it up quickly in the microwave and add fresh toppings when you're ready to eat again. Fun fact: the pickled onions and crema actually taste better after a day or two!
Why You'll Be Hooked
These tacos have completely changed how we do Taco Tuesday at our house. They're easy enough for a regular weeknight dinner but fancy enough when friends come over. And that first bite when all those tastes hit your tongue? It's seriously the best taco experience ever!
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Common Questions
- → What's the point of soaking cabbage?
Soaking and washing cabbage cuts down on its sharp taste while keeping it crunchy but more tender.
- → What does Captain's cut cod mean?
It's a name for chunkier cod pieces that work better in tacos since they don't fall apart as easily.
- → Can I make some parts earlier?
Definitely! The sauce and pickled onions actually taste better when made several hours before. You can also cut the cabbage early and keep it in cold water.
- → Why should I spray the tortillas?
A quick spray gives them a nicer feel when they're warmed up and stops them from getting too dry or breaking.
Wrap-Up
These light fish tacos showcase baked cod with south-of-the-border spices, nestled in toasty tortillas and topped with crunchy cabbage, zesty crema, and tangy pickled onions.