Baked Fish Tacos

What better way to celebrate a sunny Monday evening, than with a glass of wine and a few Baked Fish Tacos?

This simple, quick and easy recipe can be made with whatever fish you may have on hand, or whatever your preference is.  I decided to go with some Tilapia – only because it was cheap and smelled fresh; but halibut, cod, or even salmon, for that matter, would be a delight.

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Baked Fish Tacos

Serves 4 people with approx. 3 – 4 tacos per person


  • 2 fillets Tilapia, or your favourite fish
  • pinch of ground cumin
  • S&P
  • 1 cup Roma tomatoes, diced (approx. 2 – 3)
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup green onions, thinly sliced
  • 2 cups purple cabbage, thinly sliced
  • 1 cup guacamole (recipe to follow)
  • Lime wedges, for garnish
  • Blue corn tortillas, or whatever you have on hand


Preheat oven to 400F.

Place a wire cooling rack upon a baking sheet.  Lay out the fillets upon the cooking rack, and sprinkle with cumin, salt and pepper.  Toss in the oven for 15 minutes.  (With 5 minutes left, throw in the tortillas wrapped in a little tin foil to heat them through).

In the meantime, prepare the toppings, and make the guacamole.

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2 Minute Guacamole


  • 2 ripe avocados, halved, pitted
  • 1/4 cup fresh cilantro, finely chopped
  • 1 lime, juiced
  • 1/2 tsp granulated garlic powder
  • 1/4 tsp ground cumin
  • Pinch coarse salt and pepper


Mash all ingredients in a bowl together.  Taste and adjust seasoning accordingly.

When the fish has finished cooking, create the tacos as you please.  Serve and enjoy!


This recipe comes together in 25 – 30 minutes from start to finish. As soon as that oven is preheated, you’re off to the races.  This is my idea of a perfect Monday evening meal.



Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation



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