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Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.
Ingredients
Crema
- 1 (8 ounce) container sour cream
- 1 canned chipotle pepper in adobo, finely chopped
- 1 tablespoon adobo sauce
- ¼ teaspoon kosher salt
Slaw
- 4 cups coleslaw mix
- ½ cup finely chopped fresh cilantro
- 1 medium jalapeno pepper, seeded and minced
- 2 tablespoons olive oil
- 1 medium lime, juiced
- 1 teaspoon red wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Fish Tacos
- 1 tablespoon chili powder
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
- 4 (5 ounce) mahi mahi fillets
- 8 small flour tortillas
- 1 medium lime, cut into wedges
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
Step 2
Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
Step 3
Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
Step 4
Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
Step 5
While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
Step 6
Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
Step 7
Char tortillas over a gas flame.
Step 8
Remove fish from the oven and flake it with a fork.
Step 9
Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.
Cook’s Notes:
You can substitute any white, flaky fish like tilapia or grouper for the mahi mahi. Instead of using a coleslaw mix, you can slice your own cabbage.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 637 | |
| % Daily Value * | |
| Total Fat36g | 46% |
| Saturated Fat11g | 57% |
| Cholesterol129mg | 43% |
| Sodium1338mg | 58% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber6g | 22% |
| Protein35g | |
| Potassium1037mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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