These easy baked fish tacos are fresh, flavorful, and perfect for a weeknight dinner or casual get-together. They’re made with seasoned, flaky fish, a crunchy homemade coleslaw, and a creamy avocado sauce that pulls everything together.
This recipe is flexible, easy to prep ahead, and includes a lighter option so you can enjoy fish tacos that fit your goals without sacrificing flavor.
Why You’ll Love This Recipe
Baked instead of fried
- Simple ingredients you can find anywhere
- Easy to prep ahead for busy weeks
- Includes a lighter, calorie-conscious option
- Great for family dinners or entertaining
Fish Tacos Recipe
Servings: 6 servings (about 12 tacos)
Prep Time: 30 minutes
Cook Time: 30–40 minutes
Calories: ~650 per serving
Ingredients
Fish
- 2 lbs white fish
- 2 Tbsp olive oil
- 2 tsp paprika
- 2 Tbsp chili powder
- 1 Tbsp onion powder
- 2 tsp salt
- 2 tsp black pepper
Coleslaw
- 1 head cabbage, shredded
- 1 pack baby carrots, shredded
- 1 cup mayonnaise
- 1/3 cup sugar
- 2 Tbsp apple cider vinegar
- 2 tsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Avocado Sauce
- 2 avocados
- 3/4 cup cottage cheese
- 3 Tbsp olive oil
- 1 tsp lime juice
- 1/4 cup parsley flakes
Tips for the Best Fish Tacos
- Use mild white fish so the seasoning stands out
- Let the coleslaw chill; it tastes better after resting
- Avoid overcooking the fish to keep it flaky and moist
- The avocado sauce can be made 1–2 days ahead
Storage & Meal Prep
- Fish: Store cooked fish in an airtight container for up to 3 days
- Coleslaw: Keeps well for 2–3 days refrigerated
- Avocado Sauce: Best within 24–48 hours; store tightly covered
What to Serve with Fish Tacos
- Cilantro lime rice
- Black beans or refried beans
- Corn salad or grilled corn
- Chips and fresh salsa
Fish Tacos
6
servings30
minutes30
minutes650
kcalIngredients
- Fish
2 lbs Fish
2 Tbsp Olive Oil
2 tsp Paprika
2 Tbsp Chili Powder
1 Tbsp Onion Powder
2 tsp Salt
2 tsp Pepper
6 Taco Shells
- Coleslaw
1 Cabbage
1 pack of Baby Carrots
1 C Mayonnaise
1/3 C Sugar
2 Tbsp Apple Cider Vinegar
2 tsp Lemon Juice
1 tsp Salt
1/2 tsp Pepper
- Avocado Sauce
2 Avocados
3/4 C Cottage Cheese
3 Tbsp Olive Oil
1 tsp of Lime
1/4 C of Parsley Flakes
Directions
- In a large bowl, combine shredded cabbage and carrots.
In a separate bowl, whisk together mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated.
Cover and refrigerate for at least 20 minutes to allow the flavors to develop. - Preheat oven to 425°F and line a baking sheet with parchment paper or foil.
Pat the fish dry and place it on the baking sheet. Drizzle with olive oil.
In a small bowl, mix paprika, chili powder, onion powder, salt, and pepper. Rub the seasoning evenly over both sides of the fish. - Bake for 15 minutes, or until the fish flakes easily with a fork. Cooking time may vary depending on thickness.
Remove from oven and gently break the fish into taco-sized pieces. - Add avocados, cottage cheese, olive oil, lime juice, and parsley flakes to a blender or food processor.
Blend until smooth and creamy. Taste and adjust seasoning if needed. - Assemble the Tacos
Warm tortillas of choice.
Layer baked fish, coleslaw, and avocado sauce.
Serve immediately with optional toppings like lime wedges, cilantro, or sliced jalapeños.
Lighter Option (Lower-Calorie Version)
If you want a lighter version of these fish tacos, here are easy swaps that still keep them flavorful:
Lighter Coleslaw
- Replace ½–¾ cup of the mayo with plain Greek yogurt
- Reduce sugar to 2 Tbsp
- Calories saved: 250–300 per serving
Lighter Avocado Sauce
- Use 1 Tbsp olive oil instead of 3
- Increase cottage cheese to 1 cup for extra creaminess
- Calories saved: 150–200 per serving
Lighter Tortilla Option
- Use small corn tortillas or low-carb tortillas
Estimated calories (lighter version):
500–550 calories per serving
