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 off with a spicy and smoky chipotle sauce recipe. Plus, these baked fish tacos are on the table in under 25 minutes!
Easy Fish Tacos
Hey everyone! Happy taco Tuesday! Today I’m bringing you easy, oven baked fish tacos. These are unreal. The sauce is the bomb dot com. The 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 waaaay inappropriate and then there would be none left for the tacos and that would be a shame.
How to Make Fish Tacos
- Cut fillets into pieces
- Dredge in spice mixture
- Dip in egg mixture
- Dip in cornflake mixture and press to adhere
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 – jigg’s dinner, fish-n-brewis and toutons, just to name a few iconic Newfoundland recipes. 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 screech (rum).
Anywho, onto this easy chipotle sauce for those delicious fish tacos, am I right?? So to make this fish taco sauce you simply place all the ingredients in a food processor and blend until smooth. Nothing to it!
Tips for Making these Baked Fish Tacos
- For these tacos, tilapia was used because I like the texture and firmness of it. Feel free to use whatever white fish you have on hand or enjoy. Halibut or cod works lovely too.
- 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!
- Love a little colour on tortillas? You can grill over your propane range flame or heat in a pan of a couple minutes, turning once.
What I Love to Garnish Fish Tacos With
- Chipotle Sauce (as above)
- Raw red onion or pickled onion
- A good squeeze of fresh lime
Love these Healthy Fish Tacos? You May Enjoy These Recipes
Hope you love these this easy fish taco recipe as much as I do!
Until next time take care and chit chat again soon.
Oven Baked Fish Tacos with Smoky Chipotle Sauce
- 1/4 cup light mayo
- 1/4 cup greek yogurt
- 3 chipotle peppers -in adobo sauce (see note below)
- 1/2 lime -juice only
- 1/4 tsp salt
- 2 fillets white fish -about 6-7 oz each, see note below
- 1.5 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1.5 tsp chili powder
- 2 eggs
- 1/2 cup corn flake crumbs
- Pam cooking spray
- 6 small flour tortillas -or corn
- 1/3 red onion -thinly sliced (about 1/2 cup)
- 1 cup red cabbage -thinly sliced
- 1 avocado -thinly sliced
- 1 jalapeno pepper -thinly sliced
- cilantro -handful, leaves torn
- 2-3 lime -cut into wedges
- Combine all ingredients in a food processor and blend to combine.
- Preheat oven to 400F and place baking sheet in there to warm. Cut each fish fillet into about 6 pieces. Should have about 12 pieces in total, roughly.
- Combine cumin, cayenne, salt, pepper and chili power and dredge fish pieces into to coat.
- Beat eggs in a bowl and dredge spice coated fish pieces into. Shake off excess egg.
- Place corn flake crumbs on a plate and dip spiced fish pieces into. Press crumbs into fish.
- Carefully remove pan from oven and place coated fish pieces onto. Spray with PAM cooking spray (optional). Bake for 10 minutes; turn fish pieces and bake for 2 minutes more. Remove from oven.
- While fish is cooking in oven, warm tortillas. If you have a gas range, carefully warm over the flame until charred slightly. Place tortilla over rolling pin so it will maintain a slightly curved shape when it cools. If you don't have a gas range, you can heat tortillas in a cast iron pan for a couple of minutes and then continue with rolling pin method. Alternatively, if you don't want to warm tortillas, you don't have to.
- To assemble tacos, place red cabbage on each tortilla, followed by some red onion, 2 fish pieces, more red onion, avocado, jalapeño, and cilantro. Drizzle with chipotle sauce. Serve immediately with lime wedges. Enjoy!