baked fish tacos

These easy fish tacos have become a staple in our weeknight dinner rotation. They’re delicious any time of year but taste especially good in the summer with fresh pineapple and cilantro! They’re light, flavorful, and come together in under 30 minutes — perfect for those nights when you want something fresh but fuss-free.

INGREDIENTS:

• 1.5 lbs tilapia

• avocado

• fresh pineapple, or mango, or fruity salsa

• cilantro

• lime wedges

• flour tortillas

• salad bag or cole slaw mix

• spicy mayo to top (we use store-bought!)

• olive oil

• dots of butter

• spice mix

  • 1 tsp cumin

  • 1/2 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/4 tsp pepper

STEPS:

1. preheat oven to 375 and line baking sheet with parchment paper

2. rinse and pat dry the tilapia filets, then lay on the baking sheet

3. drizzle lightly with olive oil on both sides, then sprinkle the spice mix on both sides

4. lastly, dot each piece of fish with butter (this helps the crisp)

5. bake for 20-25 minutes, broil for 3-5 minutes at the end to brown edges if desired

6. when fish is finished, remove from oven and squeeze with lime

7. serve with salad bag or cole slaw (our favorite is the avocado ranch from Whole Foods) and desired toppings

Macronutrient Breakdown (per taco, assuming 1 tortilla and 4 oz cooked fish)

• Protein: ~25g

• Fat: ~12g

• Carbohydrates: ~20g
  (Values vary depending on toppings and tortilla size — using corn tortillas or skipping the mayo lightens it up.)

Leftover Ideas

• Fish Taco Bowls: Skip the tortillas and layer leftover fish over rice, greens, or cauliflower rice with salsa and avocado.

• Next-Day Lunch Wrap: Wrap up fish, slaw, and spicy mayo in a tortilla for an easy grab-and-go meal.