Break out the streamers, music, and dancing —it’s time for a celebration! Best of all, this is a celebration your taste buds can join in on too! Fiesta Fish Tacos are a literal festival of flavors; savory, smoky, fragrant, and spicy, all on a dance floor of flaky, tender fish! But the party can’t start without some bursts of color and crunch from the homemade coleslaw and toasted tortillas. Fiesta Fish Tacos bring brightness to the dinner table and they’ll leave you feeling the beat!
Ingredients
For the fish:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound tilapia or cod
- 1 teaspoon kosher salt
For the tacos:
For serving:
- sauce, such as fish taco sauce, cilantro-lime crèma, spicy mayo, or chipotle sauce, of your choice, to taste
- cilantro, to taste, chopped
- lime wedges, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –In a small bowl, mix the chili powder, the cumin, the smoked paprika, the garlic powder, and the onion powder.
Step 4 –Pat the fish dry.
Step 5 –Sprinkle the fish with 1 teaspoon of the kosher salt.
Step 6 –Sprinkle the fish with the seasoning mixture, patting it to adhere.
Step 7 –Place the fish on the prepared baking sheet.
Step 8 –Bake until the fish is tender and cooked through at 145 degrees F, about 10 minutes.
Step 9 –Broil until the top is lightly browned, about 2 minutes.
Step 10 –Place the cabbage, the carrots, and the green onions in a bowl.
Step 11 –Stir in the lime juice, the celery salt, and the remaining kosher salt.
Step 12 –Char or toast the tortillas as desired. To char them, place them over an open gas flame on medium heat for a few seconds on each side and flip with tongs.
Step 13 –Assemble the tacos by topping the warm tortillas evenly with the fish and the slaw. Use a slotted spoon to serve the slaw.
Step 14 –Top with the sauce, the cilantro, and the lime wedges and serve.
