Sweet and Spicy Fish Tacos

Sweet and spicy flavors make these fish 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!

Pro tip: I live in New Mexico and it is really hard to find good fresh fish.  I like to use the individually wrapped frozen fillets of white fish.  You can thaw them quickly by placing them with their wrapping in water for 5-10 minutes and they are ready to use!

If you like these fish tacos, you will also love This FISH WITH A PESTO TWIST!

Serves 6

Total cooking time: about 30 minutes

Ingredients:

1 pound White fish, cod or sole work well

Salt and pepper to taste

½ cup Panko breadcrumbs (use gluten free cracker crumbs or crushed rice chex 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

Directions:

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.

Sweet and Spicy Fish Tacos

Jenn Bryant

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 373 kcal

Ingredients

  

• 1/2 cup Panko Bread Crumbs
• 1 Pound White Fish, cod or sole work well
• Salt and Pepper to taste
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Chili Powder
• 2 whole Limes, juiced
• 1 whole Orange, peeled and sectioned
• 1 cup Chopped Cilantro
• 1/2 cup Green Chile, roasted and chopped
• 1 Whole Avocado, chopped
• 6 Large Flour tortillas OR 18 Corn Tortillas
• Fish Taco Sauce: See Below

Instructions

 

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

Keyword fish, fish tacos, seafood, tacos

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.