Mexican · PANTRYHOP RECIPE
Tacos de pescado al horno
30 minutes · 4 servings · omnivore
Baked fish tacos are a popular coastal Mexican staple; this version keeps the fish simple and crisp-free.
Ingredients
Check you have the quantities below.
- 1 1/2 pounds white fish fillets
- 12 corn tortillas
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 2 cups cabbage, shredded
- 1/2 cup plain yogurt or crema
- 1/2 cup salsa
Let’s make it
- Heat the oven to 425 F / 220 C and line a tray.
- Rub the fish with oil, lime juice, chili powder, garlic powder, and salt, then bake 10–12 minutes until it flakes and reaches 145 F / 63 C.
- Warm the tortillas in a dry pan.
- Fill with fish and cabbage, then top with yogurt or crema and salsa.
- Serve immediately.
Use mild salsa and cut the tacos into smaller pieces for kids.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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