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Weeknight Fish Tacos

Weeknight Fish Tacos are the go-to meal for when the week gets crazy, and you're sick of the slapping the same old dinner on the table.

Servings: 4
  • 1 1/2 T olive oil
  • 1/2 t cumin
  • 1/4 t chili powder
  • 1/4 t garlic powder
  • 1/4 t onion powder
  • 1/8 t salt
  • 1 lb white fish, such as cod
  • 1-2 avocado(s), sliced
  • flour or corn tortillas
Mango Salsa
  • 1 1/2 c chopped mango
  • 1/2 c chopped red pepper
  • 1 lime juiced
  • zest of 1/2 lime
  • 1/4 t sugar
  • 1 T minced onion
  • 2 T cilantro
  • 2 c prepared coleslaw mix
  • 1/4 c mayo, or to taste
  • salt and pepper
  • a little lime juice or zest left from salsa
  1. Preheat the oven to 350. Place the fish in a baking dish with parchment paper. Brush the olive oil on the fish. Sprinkle the seasonings evenly over the fish. Bake for 20 minutes or until the fish flakes easily with a fork.

  2. While the fish is cooking, combine all of the salsa ingredients and refrigerate to let the flavors blend. Taste and adjust seasonings. Refrigerate until ready to serve.

  3. Prepare the coleslaw by mixing ingredients together. Taste and adjust seasonings. Refrigerate until ready to serve.

  4. When the fish is cooked, use a fork to break it into taco sized pieces.

  5. Place a tortilla on a plate. First spread coleslaw, then the fish, and top with mango salsa. Garnish with a squeeze of lime juice, cilantro, and sliced avocado.