30 Mins Gluten-Free Blackened Fish Tacos (Baked)

Name: 30 Mins Gluten-Free Blackened Fish Tacos (Baked)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pound tilapia (or other white fish); 2 tablespoons olive oil; 1 lime (juiced); 1 teaspoon paprika; 1 teaspoon dried oregano; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon cayenne pepper; 2 tablespoons honey; 1 tablespoon apple cider vinegar; ⅛ teaspoon pepper; 14 ounce bag coleslaw ((or 1 small head red cabbage, thinly sliced)); ½ cup cilantro (roughly chopped); ¾ cup sour cream; 1-3 teaspoons sriracha sauce (depending on spice level); Optional toppings: cotija cheese, jalapenos, cilantro, avocado

6 steps

Prep:15minCook:10min

In only 30 minutes you can enjoy easy gluten-free fish tacos with robust blackened seasoning marinade, fresh honey lime slaw, and creamy, finger-licking taco sauce to drizzle over everything. Baked blackened fish tacos will help you get dinner on the table fast, plus provide a gluten-free dinner option the whole family will devour!

Updated at: Tue, 26 Nov 2024 06:33:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories411.6 kcal (21%)

Total Fat28.6 g (41%)

Carbs29.6 g (11%)

Sugars22.8 g (25%)

Protein11.7 g (23%)

Sodium618.7 mg (31%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray or line with parchment paper. Set aside.

Step 2

Pat the fish dry by placing on a paper towel-lined plate and blotting the top with more towels. Set aside.

Step 3

In a large ziplock bag, combine the olive oil, lime juice, and remaining seasonings. Massage the bag to combine and then add the fish. Move around the fish in the bag so the seasoning coats the fish all over. Set aside while the slaw is made.

Step 4

In a small bowl whisk together the lime juice, olive oil, honey, vinegar, salt and pepper. Combine the slaw and cilantro in a large bowl. Pour the slaw dressing over the top and stir to combine. Set aside for the flavors to meld and soften the slaw while the fish bakes.

Step 5

Lay the fish on the prepared baking pan and bake for 10-15 minutes, or until fish is opaque and flakes easily.

Step 6

While the fish is baking, stir together the sour cream and sriracha for the taco sauce. Once the fish is done, serve immediately on warmed tortillas with slaw and taco sauce.

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