Baked Fish Tacos with Cilantro-Lime Slaw

Baked Fish Tacos with Cilantro-Lime Slaw and

Black Beans & Rice

I always thought the idea of fish tacos was strange but then Michael finally convinced me to try them and I have to say, I really like them now.  I bake mine instead of frying so they really are lighter and kind of refreshing.  Great in the summer, but also a really quick dinner to throw together any time of year.  The black beans and rice you’ve seen before and thanks to the prepared section in the produce aisle the slaw takes about three minutes to make.   All told you can have a delicious, healthy dinner in about half an hour.

Baked Fish Tacos


4-6 tilapia filets

2 TBSP taco seasoning to taste (or make your own)

Juice of 1 fresh lime (or ~ 2 TBSP lime juice)

2 TBSP olive oil

Tortillas, sour cream, guacamole, and whatever else you like on your fish tacos!


  • Preheat oven to 425 degrees
  • Coat a baking sheet with cooking spray
  • Sprinkle tilapia filets with taco seasoning, then drizzle olive oil and lime juice over them
  • Bake for approximately 15 minutes until the fish is cooked through (no longer translucent)

Cilantro-Lime Slaw


1 bag of pre-shredded coleslaw mix (cabbage and carrots)

2 limes, zest and juice

2 TBSP olive oil

2 tsp cumin

½ cup chopped cilantro

Salt, pepper, cayenne to taste


  • Add all ingredients to a bowl and mix well.  Serve with fish tacos.

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