Baked Chile Lime Fish Tacos
Flaky white fish, bold chile-lime seasoning, fresh toppings — is there anything better?! This baked chile lime fish tacos recipe is a weeknight hero. You’ll bake everything together in one baking dish, and serve it up with your favorite fish taco toppings.
- Ready to serve in about 30 minutes, and only requires one baking dish!
- Big flavor with simple spices — all you need is chili powder, cumin and a little salt for the most flavorful fish taco seasoning!
- Perfect way to jazz up taco night 🙌🏻🙌🏻.
Ingredients Needed
- Fish: I love love love using tilapia for this recipe, but any white fish would be delicious.
- Chile lime seasoning: All you need is chili powder, ground cumin, sea salt and fresh lime. So simple, yet so delicious.
- Veggies: Cherry tomatoes, red onion and a chile pepper gets nestled into the baking dish, and cooks up so beautifully.
- Salted butter: A little butter goes a long way in this recipe! You’ll slice the butter into tabs and place it right on top of the fish and veggies so it melts as it bakes.
- Tortillas: I like using street taco tortillas, but you do you and choose your favorite variety of tortillas. Hard shell taco shells would be a delish alternative!
- Optional toppings: Greek yogurt, sour cream, or fresh cilantro are great additions for serving!
How to Make Chile Lime Fish Tacos
- Prepare the tilapia: Pat the tilapia with a paper towel to remove excess moisture. Add the chili powder, cumin, and sea salt to a bowl and mix. Then, pour the spices over the fish and pat the spices into the fish. Be sure the entire fish is covered.
- Prepare the veggies: Add the cherry tomatoes, red onion, chile pepper, and avocado oil to the casserole dish. Toss ingredients together until the vegetables are coated in oil.
- Assemble in the baking dish: Create a hole in the middle of the vegetables and place the fish in the dish. Slice one of the limes and add the slices to the top of the fish. Save the second lime for serving.
- Bake everything together: Bake at 350ºF for 15-18 minutes or until the fish is flaky.
- Assemble fish tacos, and enjoy! Fill small tortilla shells with fish, tomatoes, and onion. Serve with a squeeze of fresh lime and top with Greek yogurt and cilantro.
Best Toppings for Fish Tacos
- Sliced avocado
- Salsa
- Cilantro
- Sour cream or Greek yogurt
- Hot sauce
Serving Ideas
Sides and dips
Drinks and cocktails
More Taco Night Favorites
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Preheat the oven to 350ºF and grease a 9×13-inch pan with avocado oil.
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Pat the tilapia with a paper towel to remove excess moisture.
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Add the chili powder, cumin, and sea salt to a bowl and mix until well combined. Pour the spices over the fish and pat the spices into the fish. Be sure the entire fish is covered. Set aside.
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Add the cherry tomatoes, red onion, chile pepper, and avocado oil to the casserole dish. Toss ingredients together until the vegetables are coated in oil. Create a hole in the middle of the vegetables and place the fish in the dish.
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Slice one of the limes and add the slices to the top of the fish. Save the second lime for serving.
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Bake for 15-18 minutes or until the fish is flaky.
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Remove the fish from the oven and break the fish into large chunks.
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Fill small tortilla shells with fish, tomatoes, and onion. Serve with a squeeze of fresh lime and top with Greek yogurt and cilantro.
- I used tilapia but any white fish would work for this recipe.
- Feel free to add other vegetables to the casserole dish that you would like in the fish tacos.
- Nutrition information does not include optional toppings.
Calories: 494 kcal, Carbohydrates: 31 g, Protein: 28 g, Fat: 30 g, Fiber: 4 g, Sugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
