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I came across this Baked Fish Taco concept while looking to spice up our Taco Tuesday and trim some calories. Now, it’s our family’s favorite for taco nights. The blend of soft, seasoned fish, crunchy toppings, and our homemade crema create such delicious flavors that even the pickiest kids in my home ask for seconds. It feels just like dining at a beachside eatery without leaving the house!
Delicious Fish Tacos
These fish tacos are a whole new level. Instead of frying, we bake the fish to keep em light and healthy, but trust me, it doesn’t feel like you’re missing anything. The fish comes out perfectly tender, and with all those vibrant toppings, your dinner is a feast for the eyes. Plus, everyone gets to customize their own, which makes dinner way more enjoyable for everyone.
Grocery Essentials
- Fish: Thick pieces of cod or haddock, like the ones labeled "Captain's Cut" work really well.
- Seasonings: White pepper, kosher salt, paprika, cayenne, and ground coriander.
- Tortillas: Go for yellow or white corn tortillas, or pick flour ones for a softer bite.
- Toppings: Fresh avocado, tangy pickled red onions, crumbly Cotija cheese, crispy Napa cabbage, bright cilantro, and zesty lime wedges.
- Crema: A straightforward homemade sauce that adds flavor and creaminess.
- Cooking Spray: This helps crisp your tortillas for a better flavor and texture.
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Steps to Assemble Tacos
- Prepare the Pickled Onions
- Start with the pickled onions and let them cool off before using.
- Make the Crema
- Whip up the crema beforehand and let it sit for about four hours or even better, overnight.
- Get the Cabbage Ready
- Soak your shredded Napa cabbage in warm water for half an hour, then drain it well.
- Cook the Fish
- Preheat your oven to 375°F (190°C). Place fish pieces on a baking sheet coated with cooking spray, brush with olive oil and butter, and sprinkle your spices on top. Bake until cooked through, around 12–15 minutes.
- Warm the Tortillas
- Give each tortilla a light spray of cooking oil and heat them in a hot skillet for about 30 seconds on each side. Stack them and wrap in foil to keep warm.
- Assemble the Tacos
- First, layer cabbage in each tortilla, then add your baked fish. Top with avocado, pink pickled onions, Cotija cheese, cilantro, and drizzle with crema. Serve with lime wedges on the side.
Helpful Hints
After making tons of these tacos, I've learned a few handy tips: always grab thick fish fillets since they stay juicy when cooked. Don’t skip warming up your tortillas because it makes a big difference in texture. And about that crema? Try to whip it up a day ahead so the flavors can really meld.
Mix Things Up
Sometimes I toss in sweet mango salsa or add a few extra jalapeños for heat. My husband loves the fish with smoked paprika, and the kids flip out when I switch in little shrimp instead. The basic idea works so well that you can get creative with different options.
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Awesome Side Ideas
These tacos pair perfectly with some Mexican rice and black beans. Add a chilled margarita or Mexican beer for the adults to make it feel like a celebration. And don't forget to put out plenty of lime wedges since they brighten up everything!
How to Store Leftovers
Got some leftovers? Store everything in separate containers in the fridge. The fish stays good for a couple of days. Just warm it up in the microwave and add fresh toppings when you’re ready to enjoy again. Fun fact: pickled onions and crema actually taste even better after a day or two!
Why You'll Love These Tacos
These tacos have completely transformed our Taco Tuesday. They're simple enough for a weeknight dinner but feel special enough for when friends come over. And that first bite with all those flavors? It’s honestly the best taco experience you’ll ever have!
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Frequently Asked Questions
- → Why soak cabbage first?
It softens the crunch just a bit and takes away the too-bitter edge while keeping it fresh.
- → What's Captain's cut cod?
It's just thicker cuts of cod that are sturdier, so they hold together better for tacos.
- → Can parts be prepped early?
Yep! The sauce and onions taste even better if made ahead. You can also chop cabbage in advance, just keep it in cold water.
- → Why spray tortillas before heating?
It keeps them soft and stops them from drying out or cracking when warmed up.
Conclusion
Try these easy baked fish tacos with cod coated in spices, wrapped in warm tortillas, then topped with refreshing cabbage, crema, and pickled onions.