Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp mayonnaise
- 1/2 avocado, sliced
- Lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C).
- Place fish fillets on a baking sheet. Drizzle with olive oil and season with chili powder, cumin, garlic powder, salt, and pepper.
- Bake for 12-15 minutes until fish flakes easily with a fork.
- In a bowl, mix shredded cabbage, cilantro, lime juice, and mayonnaise to make the slaw.
- Warm tortillas in a dry skillet or microwave.
- Flake the fish into chunks and divide among tortillas.
- Top with slaw and avocado slices.
- Serve with lime wedges.
Notes
- Use fresh lime juice for best flavor.
- Adjust spices to your preference.
- Add hot sauce if you like extra heat.
- For extra crispiness, pan-fry the fish instead of baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg