Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 3 tablespoons olive oil
- 4 , 5 ounce
- 8 small flour tortillas
- 1 medium lime , cut into wedges
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
-
2
Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
-
3
Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
-
4
Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
-
5
While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
-
6
Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
-
7
Char tortillas over a gas flame.
-
8
Remove fish from the oven and flake it with a fork.
-
9
Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.
Nutrition Facts
Per serving
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