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Baked Zesty Fish Tacos with Crunchy Slaw are a delightful and healthy alternative to traditional tacos, offering a burst of flavors and vibrant colors. This dish features tender, marinated white fish baked to perfection, complemented by a refreshing and crunchy slaw that enhances its zest. Whether you're looking for a quick weeknight dinner or a fun meal for gatherings, these fish tacos are sure to impress. In this article, we’ll explore the recipe in detail, discuss the ingredients and their benefits, and provide insights into the preparation process.

Baked Zesty Fish Tacos with Crunchy Slaw

These Baked Zesty Fish Tacos with Crunchy Slaw are the perfect easy weeknight dinner that captures the essence of fall with their vibrant flavors and fresh ingredients. Tender, baked white fish paired with a refreshing slaw creates a comforting meal thats both healthy and satisfying. Perfect for gatherings or busy nights, these tacos are sure to impress. Try them tonight and savor each delicious bite!
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Ingredients
  

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1/4 cup plain Greek yogurt

2 tablespoons lime juice

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

Salt and pepper to taste

8 small corn tortillas

For the Crunchy Slaw:

2 cups green cabbage, finely shredded

1 cup purple cabbage, finely shredded

1 cup carrots, grated

1/2 cup radishes, thinly sliced

1/4 cup fresh cilantro, chopped

1/4 cup rice vinegar

1 tablespoon honey

2 tablespoons lime juice

Salt and pepper to taste

For Serving:

Lime wedges

Sliced avocado

Extra cilantro

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Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Fish Marinade: In a mixing bowl, combine the Greek yogurt, lime juice, olive oil, cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Mix well until smooth.

      Marinate the Fish: Place the fish fillets in a shallow dish and coat them generously with the marinade. Cover and let marinate in the fridge for at least 20 minutes to enhance the flavor.

        Bake the Fish: Line a baking sheet with parchment paper and arrange the marinated fish fillets. Bake in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.

          Make the Crunchy Slaw: While the fish is baking, prepare the slaw. In a large bowl, combine green cabbage, purple cabbage, grated carrots, radishes, and chopped cilantro. In a small bowl, whisk together rice vinegar, honey, lime juice, salt, and pepper. Pour the dressing over the slaw and toss until everything is well mixed. Set aside.

            Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side, or until they are pliable. You can keep them warm in a clean kitchen towel.

              Assemble the Tacos: Once the fish is done, flake the fillets into bite-sized pieces with a fork. To assemble, lay some of the fish on each tortilla, top with a generous portion of the crunchy slaw, and add slices of avocado.

                Garnish and Serve: Serve the tacos with lime wedges and extra cilantro on the side for guests to add freshness as desired.

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                    Prep Time, Total Time, Servings: 20 min | 40 min | 4 Servings