These oven baked fish tacos are bursting with flavour! The fish has a nice crispy coating, there’s lots of fresh toppings & it’s all topped with a spicy and smoky chipotle sauce. Plus, these baked fish tacos are on the table in under 25 minutes!
Hey everyone! Happy taco Tuesday!
Today I’m bringing you an easy fish taco recipe. These are unreal. The sauce is the bomb dot com. I think I could honestly tip the entire batch of sauce on my head & pour it into my pie hole and call it a day. Seriously. But that would be way inappropriate and then there would be none left for the tacos and that would be a shame (I kid, I kid)!
How to Make Them
- Cut fillets into pieces.
- Dredge in spice mixture.
- Dip into egg mixture.
- Dredge in cornflake mixture and press to adhere.
- Bake fish and assemble tacos.
That’s pretty much the basics of this tilapia taco recipe (full details are in the recipe card below).
Best Sauce for Fish Tacos
Now for these tilapia fish tacos, you’re gonna want a delicious sauce, right? Well this chipotle sauce recipe is really really good!
Initially, I intended to make a chipotle mango sauce for this recipe, but when I started to peel the perfectly firm and ripe mango it was brown on the inside. Bummer. I guess that’s all you can do when you live on an island and much of the province’s food has to be shipped in from elsewhere.
Now, it’s not what you may be thinking; it’s not an island like in the Caribbean or something where there are loads of white sandy beaches and turquoise blue oceans all romantical and stuff (yes, I made this word up and yes I do use it).
Despite not living in the Caribbean, I really love where I live. We have lots of trees and obviously surrounded by water, but it can get cold. And I think we have like 2 weeks of warm summer weather, that’s if we’re lucky. What we don’t have in weather we make up for in beautiful scenery, a rich culture and unique food.
All this and, not to mention, if you aren’t from here and you visit you can get ‘screeched in’ where there’s a whole process involving you kissing a cod. Yeap, pucker up, baby! Don’t worry, it’s followed by a nice shot of rum. Ha!
Anyhow, onto this easy chipotle sauce for those delicious fish tacos.
So to make this fish taco sauce you simply place all the ingredients (mayo, yogurt, chipotle peppers, lime and salt) in a food processor and process until smooth. Nothing to it!
If you don’t want to mess with making a sauce, you can certainly use salsa or your favourite hot sauce instead.
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Recipe Tips and Variations
For these tacos, tilapia was used because I like the texture and firmness of it. Cod is another great option.
Make the sauce for tacos as spicy as you like. If you want more spice, add a little more chipotle or adobo sauce. If you like it less spicy, add less.
Don’t have cornflake crumbs? Use panko bread crumbs! These oven baked fish tacos will still be crispy, golden and delicious!
Garnish for Fish Tacos
- Chipotle Sauce (as above)
- Raw red onion or pickled onion
- Avocado or guacamole
- A good squeeze of fresh lime
More Yummy Recipes You May Enjoy
Hope you love these this easy fish taco recipe as much as we do!
If you try these baked fish tacos, be sure to leave a comment below. Love to know how you enjoyed!
Oven Baked Fish Tacos with Smoky Chipotle Sauce
- ¼ cup light mayo
- ¼ cup greek yogurt
- 3 chipotle peppers in adobo sauce (see note below)
- 1 tablespoon lime juice (from about ½ of a lime)
- ¼ teaspoon salt
- 12 ounces tilapia fillets (boneless and skinless) (two fillets, each about 6 ounces)
- 1.5 teaspoon ground cumin
- ½ teaspoon ground cayenne pepper
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1.5 teaspoon chili powder
- 2 eggs
- ½ cup cornflake crumbs
- 6 flour tortillas (warmed per package instructions)
- Cooking spray (to grease fish)
Garnish & Serving Ideas (optional)
- Red onion , thinly sliced (about ½ cup)
- Red cabbage , thinly sliced
- Avocado , peeled, pitted and thinly sliced
- Jalapeno pepper , thinly sliced
- Cilantro , roughly chopped
- Lime wedges
- Combine all ingredients in a food processor and process to combine. Transfer to a bowl and set aside.
- Preheat oven to 400 degrees Fahreneheit.
- Carefully cut each fish fillet into about 6 strips. Should have about 12 strips (pieces) in total, roughly.
- Get you dredging station ready: In a shallow dish, mix together cumin, cayenne pepper, salt, black pepper and chili power. Then, whisk egg in a bowl. Finally, place cornflake crumbs on a shallow plate.
- Start dredging your fish. Dredge each fish strip in spice mixture, shaking off excess. Then, dip into egg mixture, again shaking off excess. Finally, dredge in cornflakes, pressing to adhere.
- Grease a sheet pan with cooking spray. Spread fish strips out onto pan and grease them with cooking spray (optional).
- Bake for 10 minutes; turn fish and bake for 2 minutes more or until fish is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Once done, remove from the oven.
- Meanwhile, while fish is cooking in the oven, you can warm the tortillas in a dry cast-iron pan over medium heat (optional) or per package instructions.
- To assemble tacos, place two strips of fish in each taco, garnish (as desired) and drizzle with chipotle sauce. Serve immediately with lime wedges (if using). Enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.