Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.
Ingredients
- chili powder: 1 Tbsp
- ground paprika: 1 tsp
- ground cumin: 1 tsp
- onion powder: 1 tsp
- kosher salt: 1 tsp
- ground black pepper: 0.5 tsp
- olive oil: 3 Tbsp
- mahi mahi fillets: 4 piece (5 ounce)
- flour tortillas: 8 piece
- medium lime: 1 piece (cut into wedges)
- coleslaw mix: 4 cups
- fresh cilantro: 0.5 cup (finely chopped)
- medium jalapeño pepper: 1 piece (minced)
- olive oil: 2 Tbsp
- medium lime: 1 piece (juiced)
- red wine vinegar: 1 tsp
- garlic powder: 0.25 tsp
- kosher salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- sour cream: 1 container (8 ounce container)
- canned chipotle pepper in adobo: 1 piece (chopped)
- adobo sauce: 1 Tbsp
- kosher salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
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Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
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Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
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Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
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While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
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Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
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Char tortillas over a gas flame.
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Remove fish from the oven and flake it with a fork.
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Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top. Easy Sheet Pan Fish Tacos with Cilantro Slaw. Allrecipes
