Fish tacos come together in 15 minutes by baking spice rubbed flounder fillets in a very hot oven. Just add slaw and tortillas!
Course Dinner, Lunch, Main Course
Keyword Fish, Tacos
Oven Baked Fish
1 tbspolive oil
1lbthin, flaky, white fishtilapia or flounder work well!
⅓headgreen cabbageabout 5 cups shredded thin
6corn or flour tortillaswarmed
sour creamto taste for serving
salsato taste for serving
cilantroto taste for serving
Preheat oven to 400 degrees.
Whisk together the olive oil, chili powder, cumin, and salt.
Spread a baking sheet with parchment paper or spray with non-stick spray or rub a thin layer of olive oil over the sheet.
Place the fish on the baking sheet and use a pastry brush or spoon to spread the paste you just made over both sides of the fish.
Place the fish in the heated oven for about 6 minutes or until the fish is cooked through and flaky.
To make a simple slaw, add shredded cabbage to a large bowl. Sprinkle with sugar and salt and massage the cabbage and the salt and sugar with your hands breaking down the cabbage a bit. When it starts to wilt a little, add the juice of a lime.
Serve on the tortillas with the slaw and avocado. Add sour cream, salsa, and cilantro to your taste.
You can use any flaky white fish you want here and it will be good. For a speedy supper, I'm suggesting flounder or tilapia because it cooks in about 6 minutes. But halibut, haddock, or cod will work, but it will just take a bit longer in the oven. Any of these fish is done when it's opaque and flaky.