INYANGA HEALTH
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Make Ahead Instructions
You can measure out the spices and cornmeal ahead of time and keep in a baggie until ready to use.
Storage and Freezing
Store leftover fish in an airtight container in the fridge for 2–3 days.
The Best Fish Tacos
Bold, flavorful fish tacos with a kick—with a prep time of under 10 minutes.
These spicy baked fish tacos are a quick and healthy weeknight dinner, featuring perfectly seasoned white fish, crisp toppings, and warm corn tortillas. Bursting with flavor, use store bought toppings of your choice for even easier prep!
Servings:
5
Cook Time:
5
Cook Time:
5
Diffculty:
Easy
Prep Time
10 minutes
Ingredients
Fish 1 lb wild‑caught white fish, skin removed (e.g., cod, mahi‑mahi, halibut)
1 Tbsp oil (preferably avocado) ½–¾ tsp sea salt ¼ tsp black pepper 1½ tsp cumin (plus extra to coat)
1½ tsp chili powder (plus extra to coat)
1¼ tsp smoked paprika (plus extra to coat)
¼ tsp cayenne pepper (optional, omit for less heat)
3–4 Tbsp cornmeal (optional, for crispier texture) For Serving 10 corn tortillas (homemade or store‑bought)
Rosemary or garlicky guacamole
Lime wedges
Cole slaw – optional
Spicy chipotle
aioli – optional
Fresh cilantro – optional
Cooking Instructions
Preheat oven to 400 °F (204 °C). Line a large baking sheet with parchment paper.
Cut fish into large cubes or strips and place in a medium bowl.
Add oil, salt, pepper, cumin, chili powder, smoked paprika, cayenne (if using), and cornmeal (if using).
Toss thoroughly so fish is evenly coated.
Spread fish in a single layer on prepared baking sheet.
Bake 10–12 minutes, until cooked through and slightly crispy on the outside.
While fish bakes, warm tortillas
Place ~1 Tbsp guacamole and 2 fish pieces in each tortilla.
Garnish with lime, cole slaw, aioli, cilantro or any other toppings desired.
How To Serve
Serve with a variety of your favorite taco toppings, cilantro, avocado, cabbage slaw, lime juice
Notes
The cornmeal is not needed but adds a nice crunch to the baked fish.