Sweet and Spicy Fish Tacos

Sweet and spicy flavors make these tacos extra special.  You can easily make them gluten-free, and you can adjust the “spiciness” of the recipe for the kiddos if you need to.  Fast, easy, and delicious is ALWAYS what I am looking for in a recipe!

Serves 6

Total cooking time: about 30 minutes


1 pound White fish, cod or sole work well

Salt and pepper to taste

½ cup Panko breadcrumbs (use gluten free cracker crumbs as a substitute)

1 tsp Cumin

1 tsp Coriander

1 tsp Chili powder

Lime juice (juice from about 2 limes)

1 Orange, peeled and sectioned

1 cup Chopped cilantro

½ cup Chopped green chile

1 whole Avocado, chopped

Fish taco sauce: See below

6 Large flour or 18 corn tortillas, warmed in paper towels


  1. Preheat oven to 400 F.
  2. In a small bowl, stir together breadcrumbs, cumin, coriander, and chili powder.
  3. Arrange fish on a greased baking tray, or line with foil. Squeeze lime juice over fish and sprinkle with salt and pepper.
  4. Spoon breadcrumb mixture over fish. Bake for 8-10 minutes or until fish flakes easily.
  5. Meanwhile, prepare the fish taco sauce: 1 cup greek yogurt, 1/8-1/4 tsp cayenne pepper, ½ tsp cumin, ½ tsp garlic powder, 2 tsp lime juice.
  6. Arrange tortillas on a plate, top with fish, cilantro, orange slices, green chile, and avocado. Garnish with lime wedge and cilantro if desired.

Nutrition Information per Serving for flour tortillas:  Calories: 373, Total Fat: 10 g, Total Carbohydrate: 45 g, Dietary Fiber: 6 g, Protein: 27 g.

Nutrition Information per Serving for corn tortillas: Calories: 304, Total Fat: 7 g, Total Carbohydrates: 38 g, Dietary Fiber: 6 g, Protein: 25 g.


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