Chipotle Baked Fish Tacos with Pico Slaw
Fish tacos are my favorite way to enjoy fish, and these chipotle baked fish tacos are no exception! They are healthy and quick, as well as delicious!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 tacos, or 2 large servings
- Category: Entree
- Cuisine: Mexican
Ingredients
- 1 minced chipotle pepper from a can with adobo
- 2 tsp cornmeal
- 1 tsp olive oil
- 12 oz’s fish fillets (Use fish of choice)
- 4 8-inch whole wheat tortillas
- 1/4 cup mayo
Pico Red Cabbage Slaw
- 2 cups sliced red cabbage
- 1/2 cup prepared pico de gallo
- 1 TBS lime juice
- 1/2 tsp ground cumin
Instructions
- Preheat oven to 400 F.
- Combine chipotle pepper and cornmeal until it makes a paste. Cut fish fillets into strips. Spread the paste evenly over one side of the the fish strips.
- Bake on a parchment lined baking sheet in the preheated oven for 10-15 minutes, or until opaque and flake easily with a fork (exact time will depend on the fish).
- Heat tortillas according to package directions.
- Spread 1 TBS mayo over each tortilla. Top with baked fish fillets.
- Combine red cabbage, pico, lime juice and cumin. Mix until combined.
- Top fish tacos evenly with pico slaw. Serve immediately.
Notes
Nutrition information is approximate based on the products and brands I used.