Fish Tacos

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Super good-for-you ingredients that are some kind of taco deliciousness. Yogurt chipotle crema and pickled onions make these Fish Tacos a recipe to make again and again. All that in 30 minutes!

  • Author: Judy Barbe
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 6 tacos 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican, American


  • 1/2 red onion, thinly sliced
  • 1/4 cup white or red vinegar
  • 1/2 cup plain Greek-style yogurt
  • 1 chipotle pepper in adobo sauce, minced
  • 1 pound white fish, thawed
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried cumin
  • 2 cups red cabbage, finely shredded
  • 1 lime, quartered
  • 6 corn tortillas


  1. Heat oven to 350° F.
  2. Onions: Combine red onion and vinegar in a small glass or stainless steel bowl. Set aside, stir them occasionally, for the 20-30 minutes you are preparing dinner. Store leftovers in refrigerator, covered for a couple of weeks.
  3. Crema: In a separate bowl, combine yogurt and chipotle. Set aside.
  4. Fish: Place fish on baking sheet. Rub olive oil and herbs over fish.  Bake until just cooked through and fish turns opaque, about 10 minutes per inch.
  5. Tacos:  Layer tortillas with fish pieces, cabbage, pickled onion and chipotle crema. Squeeze lime juice over top.


Chipotle Peppers are smoked jalapenos. Freeze the leftovers. I lay them on waxed paper and spoon adobo sauce over top.  Freeze airtight in glass or plastic. You can break off pepper and sauce when your next recipe calls for them.


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