Break out the streamers, music, and dancing—it's time for a celebration! Best of all, this is a celebration your tastebuds can join in on too! Fiesta Fish Tacos are a literal festival of flavors: savory, smoky, fragrant, and spicy, all on a dancefloor 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!
IngredientsFor 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: • 3 cups red cabbage or a mix of red and green cabbage, shredded • 1 carrot, optional, shredded or grated • 1 green onion, thinly sliced • 2 1/2 tablespoons lime juice • 1/4 teaspoon celery salt • 1/4 teaspoon kosher salt • 8 corn tortillas • sauce, such as fish taco sauce, cilantro-lime crema, spicy mayo, or chipotle sauce, of your choice, to taste • chopped cilantro, to taste, for serving • lime wedges, optional, to taste, for serving
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, and onion powder.
Pat the fish dry.
Sprinkle the fish with 1 teaspoon of kosher salt.
Sprinkle the fish with the seasoning mixture, patting it in.
Place the fish on the prepared baking sheet.
Bake until the fish is tender and cooked through at 145 degrees F, about 10 minutes.
Broil until the top is lightly browned, about 2 minutes.
Place the cabbage, carrots, and green onions in a bowl.
Stir in the lime juice, celery salt, and remaining kosher salt.
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.
Assemble the tacos by topping the tortillas with the fish, slaw, and your favorite sauce. Use a slotted spoon to serve the slaw.
Top with cilantro and lime wedges and serve.