A healthier version of your favorite taco (and mine!), these lightened up fish tacos feature an unfried tortilla, baked fish seasoned to perfection, and a light and crunchy slaw!
Ingredients for the fish
Ingredients for the slaw
Ingredients for assembly
- 8-10 small corn tortillas
- 1/2 cup fresh cilantro washed, packed
- Avocado slices
- Lime wedges
- Crema see note, if desired
- Preheat the oven to 350F. Line a baking dish with tin foil and spray or brush foil with about a tablespoon (or less) oil. Put aside.
- Toss the fish with more oil, until each piece is completely coated. I used about 3 Tablespoons.
- Arrange the greased fish close together in a single layer in the pan.
- Make the seasoning by whisking together all of the spices (garlic through allspice) in a small bowl.
- Sprinkle half of the seasoning evenly over the fish pieces, flip them, and then coat with the remainder of the spice mix.
- Bake for 20 minutes, or until the juices run clear.
- While the fish is baking, make the slaw. Toss together the cabbage, carrots and cilantro. In a small bowl, whisk together the rest of the slaw ingredients (oil through red pepper flakes) to make a dressing. Pour over the slaw, making sure to coat it at evenly as possible. Use your hands to gently massage the dressing into the cabbage, which will soften it slightly.
- When the fish is finished cooking, assemble the tacos: Top 2 tortillas with 2-3 pieces of fish, then cover with slaw and garnish with additional cilantro, an avocado slice, a lime wedge and a drizzle of crema (optional).
To make this paleo, simply skip the tortillas and eat the fish over the slaw topped with the garnishes. It's just as good - I promise!
Yield: 4-5 tacos