Spicy Fish Taco

Spicy Fish Taco

Serves: 3 people
Cooking Time: 10 minutes
Spicy Fish Taco


  • 1 pound white fish (halibut, cod, tilapia) I used cod in this recipe ||1 pound white fish (halibut, cod, tilapia) I used cod in this recipe
  • 1 tsp chilli powder||1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • ½ tsp garlic powder
  • ⅛-¼ of a tsp of cayenne pepper (the more you add the spicier it will be)
  • 1 tbsp neutral oil (I used Avocado oil)
  • pinch of salt and pepper||pinch of salt and pepper
  • 2 limes||2 limes
  • 10 mini soft flour tortilla shells||10 mini soft flour tortilla shells
  • 1 cup shredded purple cabbage||1 cup shredded purple cabbage
  • 2 cups shredded romaine lettuce||2 cups shredded romaine lettuce
  • ½ cup chopped cherry tomatoes
  • ¼ cup chopped cilantro
  • 1 cup homemade or store-bought guacamole
  • 1 cup homemade or store-bought salsa ||1 cup homemade or store-bought salsa


Print This Recipe
  1. Preheat oven to 375F.
  2. Slice fish into ½ inch pieces and then cut in half, to make smaller pieces.
  3. Put cut fish into a bowl and drizzle with oil and then stir. Sprinkle in the cumin, cayenne (omit if you don’t want it spicy), garlic powder, smoked paprika, and a pinch of salt and pepper. Mix well and then pour onto a cookie sheet lined with parchment paper. Bake for 10 minutes. Until fish is flaky. Remove fish from the oven and squeeze the juice of one lime over the fish.
  4. While fish is baking. Shred the lettuce and purple cabbage. Chop the cilantro and cherry tomatoes. Set aside. Make guacamole and salsa if making homemade or take store-bought and put into separate bowls.
  5. Warm tortillas in the oven by wrapping in foil and putting in oven with fish for the last 5 minutes. Remove fish and tortillas from oven and make your fish tacos.
  6. Layer mini tortillas with a few pieces of fish. Sprinkle on some lettuce, purple cabbage, tomatoes and cilantro. Top with guacamole and salsa. Serve hot.