My fish seems dry. What happened?

Dry fish is almost always a result of overcooking. Every oven is different, so start checking your fish at the lower end of the recommended cooking time (around 12 minutes). The fish is perfectly done the moment it is opaque and flakes easily with a fork.

Can I use frozen fish for this recipe?

Yes, absolutely! Frozen fish filets are a convenient and budget-friendly option. For the best results, make sure the fish is completely thawed in the refrigerator overnight. Before seasoning, pat the thawed fillets very dry with paper towels to remove any excess moisture.

Can I grill or pan-sear the fish instead?

Of course! For Grilling: Rub the seasoned fish with a little oil. Grill over medium-high heat for 3-4 minutes per side until cooked through. For Pan-Searing: Heat a little oil in a nonstick skillet over medium-high heat. Cook the seasoned fish for 3-4 minutes per side until golden brown and flaky.

Fish Tacos: The #1 Ultimate Easy & Healthy 20-Minute Recipe

The Ultimate Easy Baked Fish Tacos (Ready in 20 Minutes!)

A simple and healthy recipe for baked fish tacos. Flaky white fish fillets, such as flounder, cod, or tilapia, are generously coated in a homemade spice blend of chili powder, cumin, garlic powder, and paprika. The fish is then baked on a sheet pan until perfectly cooked and flaky. The cooked fish is served in warm corn or flour tortillas with fresh toppings like sliced avocado, cilantro, and shredded purple cabbage.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings (2 tacos each) 1x
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 1/2 pounds fresh flounder, cod or tilapia fillets
8 (6-inch) corn or flour tortillas
1 avocado, pitted, peeled, and sliced
1/4 cup minced cilantro, for garnish
1 cup shredded purple cabbage
1 lime, cut into wedges

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Instructions

Preheat the oven to 400°F.
In a medium bowl, combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt to create the spice mixture.
Place the fish fillets on a sheet pan and rub them generously on both sides with the spice mixture.
Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven.
While the fish is baking, warm the tortillas by briefly heating them in a large skillet or directly over a gas burner on medium heat, flipping once with tongs.
Once the fish is cooked, break it into large chunks with a fork.
To assemble, divide the flaked fish among the warm tortillas.
Top the tacos with avocado slices, minced cilantro, and shredded cabbage.
Serve immediately with lime wedges on the side for squeezing.

Notes

This recipe uses a simple baking method for the fish, which is a healthier alternative to frying.
You can use either corn or flour tortillas; corn tortillas will keep the recipe gluten-free.
The tortillas can be warmed either in a dry skillet or carefully over a gas flame for a slight char.

Nutrition

Serving Size: 2 tacos
Calories: 450-550
Sugar: 3-5 g
Sodium: 1200-1500 mg
Fat: 18-25 g
Saturated Fat: 3-5 g
Trans Fat: 0 g
Carbohydrates: 30-40 g
Fiber: 8-12 g
Protein: 35-45 g
Cholesterol: 100-130 mg

Find it online: https://cookupjoy.com/fish-tacos-3/