Name: Quick N’ Easy Fish Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 lbs white fish fillets (halibut, cod, haddock, or pollock); 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon ground coriander seed; 1 teaspoon chili powder; 1 teaspoon sea salt, or to taste; 1/2 teaspoon ground black pepper, or to taste; 1 tablespoon avocado oil or olive oil; 1 tablespoon grass-fed butter or ghee, melted; 8 to 12 tortillas of choice, warmed; 1/2 small purple cabbage, finely shredded; 2 medium avocados, diced; 4 green onions, thinly sliced; 1 cup cherry tomatoes, quartered; 1/4 cup fresh cilantro leaves; 4 oz Cotija or other crumbly cheese; 2 fresh limes, cut into wedges; 1 cup plain Greek yogurt; 1/2 cup homemade mayonnaise; Juice and zest of 2 fresh limes; 1 shallot, finely grated; 2 tablespoons hot sauce of choice

Description

Quick N’ Easy Fish Tacos are a flavorful, one-pan meal featuring tender, spiced white fish, fresh toppings, and a zesty creamy taco sauce. Ready in just 30 minutes, they’re perfect for weeknights or entertaining.

Ingredients

2 lbs white fish fillets (halibut, cod, haddock, or pollock)
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander seed
1 teaspoon chili powder
1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 tablespoon avocado oil or olive oil
1 tablespoon grass-fed butter or ghee, melted
8 to 12 tortillas of choice, warmed
1/2 small purple cabbage, finely shredded
2 medium avocados, diced
4 green onions, thinly sliced
1 cup cherry tomatoes, quartered
1/4 cup fresh cilantro leaves
4 oz Cotija or other crumbly cheese
2 fresh limes, cut into wedges
1 cup plain Greek yogurt
1/2 cup homemade mayonnaise
Juice and zest of 2 fresh limes
1 shallot, finely grated
2 tablespoons hot sauce of choice

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Arrange fish fillets on the sheet and pat dry.
In a small bowl, mix cumin, paprika, coriander, chili powder, salt, and pepper. Stir in oil and melted butter to form a paste.
Rub spice mixture evenly over fish.
Roast fish for 18–20 minutes, or until it flakes easily with a fork.
Meanwhile, prep toppings: shred cabbage, dice avocados, slice green onions, quarter tomatoes, and prep cilantro and lime wedges.
In a bowl, whisk together yogurt, mayonnaise, lime juice and zest, grated shallot, and hot sauce to make creamy sauce.
Warm tortillas on the oven rack or in a skillet just before serving.
Assemble tacos with fish, toppings, and creamy sauce. Serve with fresh lime wedges.

Notes

Use shrimp instead of fish for a variation—reduce cooking time to 10–12 minutes.
Add jalapeños or cayenne for more heat.
Swap tortillas with lettuce cups for a low-carb option.
Make toppings and sauce ahead to save time.
Use dairy-free yogurt and mayo for a dairy-free version.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 tacos
Calories: 410
Sugar: 4g
Sodium: 580mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 28g
Cholesterol: 85mg