Dairy-Free Fish Tacos
Discover the vibrant flavors of these irresistible Dairy-Free Fish Tacos, a perfect combination of fresh, wholesome ingredients and bold seasonings. Flaky, oven-baked white fish fillets seasoned with a savory blend of cumin, chili powder, and garlic are nestled into warm corn tortillas. The tacos are topped with a refreshing red cabbage and carrot slaw, enhanced by a zesty lime dressing, while an ultra-creamy avocado cilantro sauce adds a burst of richness without any dairy. Quick to prepare in just 30 minutes, these tacos are not only gluten-free but packed with nutrients and vibrant textures. Perfect for a light dinner or weekend gathering, serve them with extra lime wedges for that final citrusy touch. Treat your taste buds to a healthy, flavorful taco experience you won’t soon forget!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb White fish fillets (such as cod or tilapia)
- 2 tbsp Olive oil
- 1 tsp Cumin powder
- 1 tsp Chili powder
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 8 Corn tortillas
- 2 cups Red cabbage, thinly sliced
- 1 Carrot, julienned
- 1 Lime, juiced
- 1 Avocado
- 0.5 cup Cilantro leaves
- 2 Green onions, chopped
- 1 Jalapeño, seeded and chopped
- 0.25 cup Water
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together cumin powder, chili powder, garlic powder, salt, and black pepper.
Pat the fish fillets dry with paper towels and place them on a baking sheet. Brush each fillet with olive oil on both sides. Sprinkle the spice mixture evenly on top of the fillets.
Bake the fish in the preheated oven for 10 minutes or until the fish flakes easily with a fork.
While the fish is baking, prepare the slaw. In a bowl, combine the red cabbage, carrot, and lime juice. Toss to combine and set aside for flavors to meld.
To make the avocado dressing, place the avocado, cilantro, green onions, jalapeño, and water in a blender. Blend until smooth, adding more water if needed to reach a creamy consistency.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable and lightly browned.
Once the fish is done, remove it from the oven and flake it into large chunks with a fork.
Assemble the tacos by placing a generous portion of slaw on each tortilla, followed by pieces of baked fish. Drizzle with avocado dressing.
Serve the fish tacos immediately with extra lime wedges, if desired.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 245.2 g | 89% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 26.3 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 794 mg | 61% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5232 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
