Baked Fish Tacos

These Baked Fish Tacos are light, fresh, and full of flavor. Flaky white fish is coated in a simple, bold spice blend and baked to juicy perfection—no frying required. Wrapped in warm corn tortillas and topped with creamy avocado, fresh tomato, and crumbled cotija cheese, they’re an easy weeknight win that feels like a coastal getaway on your plate.

Why You’ll Love This Recipe

• No frying – a healthier alternative to traditional fried fish tacos

• Ready in just 25 minutes

• Uses affordable, everyday ingredients

• Bold, smoky flavor from the homemade seasoning blend

• Bakes on one sheet pan—less cleanup

• Customizable toppings to suit any taste

• Works with various types of white fish

• Family-friendly and great for taco night

• Gluten-free if using certified GF corn tortillas

• Perfect for meal prep or quick lunches

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fish
1 ½ lbs white fish filets (cod, halibut, tilapia, etc.)
1 tbsp extra virgin olive oil

For the Spice Blend
1 tbsp chili powder
1 tsp ground cumin
1 tsp salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried oregano
¼ tsp black pepper

For the Tacos
8 small white corn tortillas
1 ripe avocado, sliced
1 roma tomato, diced
⅓ cup purple onion, diced
¼ cup fresh cilantro, chopped
¼ cup cotija cheese, crumbled
2 limes, cut into wedges

Directions

1. Preheat Oven: Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil.

2. Prep the Fish: Pat the fish filets dry with paper towels to remove excess moisture. Drizzle the fish with olive oil on all sides.

3. Season the Fish: In a small bowl, combine all the spices to make the seasoning blend. Sprinkle it generously over the fish on all sides.

4. Bake: Arrange the seasoned fish on the prepared baking sheet and bake for 12 to 15 minutes, or until the fish flakes easily with a fork at its thickest point. The internal temperature should reach 140°F.

5. Assemble Tacos: Break the baked fish into large chunks and serve in warmed corn tortillas.

6. Add Toppings: Top each taco with avocado slices, diced tomato, purple onion, chopped cilantro, and cotija cheese. Add a fresh squeeze of lime juice on top.

Servings and Timing

Servings: 4 people (makes 8 tacos)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Swap white fish for salmon or shrimp

• Use flour tortillas instead of corn

• Add shredded cabbage or slaw for crunch

• Top with chipotle mayo or sriracha crema

• Add pickled onions or jalapeños for tang and heat

• Use Greek yogurt or sour cream for a creamy topping

• Replace avocado with guacamole or mango salsa

• Grill the fish instead of baking for a smoky flavor

• Add hot sauce or salsa verde for a spicy twist

• Turn into a taco bowl with rice or cauliflower rice

Storage/Reheating

Refrigerator:
Store cooked fish and toppings separately in airtight containers for up to 3 days.

Freezer:
Not recommended to freeze assembled tacos. You can freeze the cooked fish alone for up to 2 months.

Reheating:
Reheat fish gently in the oven at 300°F for 10 minutes or microwave in 30-second bursts. Warm tortillas in a dry skillet or microwave.

FAQs

Can I use frozen fish for this recipe?

Yes, just make sure it’s fully thawed and patted dry before seasoning and baking.

What’s the best fish for fish tacos?

Mild white fish like cod, halibut, tilapia, or mahi-mahi are great options for tacos.

How do I keep the fish from drying out?

Avoid overbaking and remove the fish as soon as it flakes easily. You can also brush it with a little extra olive oil for added moisture.

Can I make this recipe gluten-free?

Yes, simply use certified gluten-free corn tortillas and check labels on spices and cheese.

What side dishes go well with fish tacos?

Mexican rice, black beans, corn salad, or chips with salsa/guacamole pair perfectly.

Can I make the seasoning blend in advance?

Absolutely. Store the spice mix in an airtight container for up to 6 months.

Are fish tacos healthy?

Yes, especially when baked like this. They’re high in protein and can be packed with fresh veggies.

Can I grill the fish instead?

Yes. Grill over medium heat for 3–4 minutes per side, or until fully cooked and flaky.

What can I use instead of cotija cheese?

Feta is a good substitute, or you can omit cheese altogether for a dairy-free option.

How do I warm the tortillas?

You can heat them in a dry skillet, microwave between damp paper towels, or wrap in foil and warm in the oven.

Conclusion

These Baked Fish Tacos are the perfect balance of flavor, ease, and healthy eating. With a quick homemade spice rub and customizable toppings, they’re ideal for busy weeknights, meal prep, or even casual entertaining. Light, zesty, and endlessly satisfying—this is one taco night recipe you’ll turn to again and again.