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One-Pan Summer Healthy Fish Tacos

Flaky white fish with a smoky spice rub, roasted in one pan, served in warm corn tortillas with a quick lime crema and fresh slaw.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb white fish fillets cod or tilapia
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 small corn tortillas
  • For the slaw: 2 cups shredded cabbage 1/4 cup chopped cilantro, juice of 1 lime, 1 tbsp olive oil, salt to taste
  • For the crema: 1/2 cup plain Greek yogurt 1 tbsp lime juice, 1 tsp lime zest, 1 small garlic clove (minced), salt to taste

Equipment

  • baking sheet
  • parchment paper
  • small bowl
  • chef's knife
  • cutting board
  • citrus juicer

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat fish fillets dry with paper towels. In a small bowl, mix smoked paprika, cumin, garlic powder, cayenne, salt, and pepper.
  3. Rub fish fillets with olive oil, then sprinkle spice mix evenly on both sides.
  4. Place fish on the prepared baking sheet. Roast for 12-15 minutes, until fish flakes easily with a fork and internal temperature reaches 145°F (63°C).
  5. While fish cooks, make the slaw: In a medium bowl, combine shredded cabbage, cilantro, lime juice, olive oil, and a pinch of salt. Toss well.
  6. Make the crema: In a small bowl, stir together Greek yogurt, lime juice, lime zest, minced garlic, and a pinch of salt.
  7. Warm tortillas: Wrap in a damp paper towel and microwave for 30 seconds, or heat in a dry skillet for 20 seconds per side.
  8. To serve, flake the fish into large chunks. Fill each tortilla with fish, top with slaw, and drizzle with crema.

Notes

Storage: Refrigerate leftover fish, slaw, and crema separately for up to 2 days. Reheat fish gently in a skillet to avoid drying out. Serving tip: Add sliced avocado or pickled onions for extra flavor.