Description
Light and fresh baked fish tacos featuring a smoky, spicy chipotle yogurt sauce and seasonal spring slaw, ready in under 30 minutes.
Ingredients
Scale
- 1.5 lbs white fish fillets (cod, haddock, or tilapia)
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 bunch asparagus (approx. 12 oz), woody ends trimmed and chopped into 1-inch pieces
- 1 medium red onion, sliced
- 2 limes (juice and zest)
- 2 canned chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 1/2 cup full-fat plain Greek yogurt
- 1 tsp honey
- 1/4 cup fresh cilantro, chopped
- Corn tortillas
Instructions
- Preheat oven to 400°F (200°C).
- In a blender, combine chipotle peppers, adobo sauce, Greek yogurt, honey, juice of 1 lime, and cilantro. Blend until smooth. Taste and adjust seasoning if needed. Set aside in the fridge.
- Toss chopped asparagus with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Pat fish fillets dry with paper towels. Place on a separate baking sheet or section of the pan. Drizzle with remaining 1 tbsp olive oil and season with salt and pepper.
- Bake vegetables and fish for 12-15 minutes, or until fish flakes easily with a fork and is opaque throughout.
- While fish bakes, warm corn tortillas in a dry cast-iron skillet over medium-high heat for 30-60 seconds per side until toasted. Keep warm in a clean towel.
- Flake the cooked fish into large chunks.
- Toss roasted asparagus with sliced red onion and a squeeze of fresh lime.
- Assemble tacos by placing asparagus slaw on tortillas, topping with flaked fish, and drizzling generously with chipotle sauce. Finish with lime zest and extra cilantro.
Notes
Pat the fish dry before baking to prevent steaming. Toast tortillas in a dry skillet for better texture and flavor. The sauce can be made ahead and stored in the fridge for up to 5 days. Store leftovers separately to prevent tortillas from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 3 taco
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 25
Keywords: fish tacos, baked fish, chipotle sauce, spring recipes, healthy dinner, white fish, asparagus tacos, weeknight dinner