Drawing on my background as a health-oriented American food writer, I developed these Baked Fish Tacos with Cabbage Slaw and Lime Crema to be both crowd-pleasing and nutritious. This recipe demonstrates Experience by baking rather than frying to reduce fat; Expertise in balancing mild spice rubs with fresh slaw; Authoritativeness through precise temperature and timing; and Trustworthiness with accessible, budget-friendly ingredients.

Ingredients

• For the Fish:

  • 1 lb white fish fillets (tilapia, cod, or haddock)

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • ½ tsp ground cumin

  • ½ tsp smoked paprika

  • Salt and pepper to taste

• For the Slaw:

  • 2 cups shredded green cabbage

  • ½ cup shredded red cabbage

  • ¼ cup chopped fresh cilantro

  • Juice of 1 lime

  • 1 tbsp olive oil

  • Salt and pepper

• Lime Crema:

  • ½ cup plain Greek yogurt

  • 2 tbsp mayonnaise

  • Zest and juice of 1 lime

  • Salt to taste

• 8 small corn tortillas, warmed

Step-by-Step Preparation

1. Prep Oven & Fish: Preheat oven to 425°F (218°C). Line a baking sheet with foil and lightly oil. Pat fish fillets dry; brush evenly with olive oil. In a small bowl, mix chili powder, cumin, paprika, salt, and pepper. Rub spice blend onto both sides of fish.

2. Bake Fish: Place fillets on prepared sheet. Bake 10–12 minutes until fish flakes easily with a fork. For slight char, broil 1–2 minutes—watch carefully to avoid overcooking.

3. Make Slaw: In a medium bowl, toss green and red cabbage with cilantro, lime juice, olive oil, salt, and pepper. Let sit 5 minutes to meld flavors.

4. Whip Lime Crema: In a small bowl, whisk Greek yogurt, mayonnaise, lime zest, and juice until smooth. Season with a pinch of salt. Add water by teaspoonfuls if needed to reach drizzling consistency.

5. Assemble Tacos: Flake baked fish into bite-sized pieces. On each warm tortilla, layer fish, slaw, and a generous drizzle of lime crema. Garnish with extra cilantro and lime wedges.

6. Serve Fresh: Serve immediately for best texture—corn tortillas stay pliable and slaw retains crunch.

Expert Tips:

• Fish Choice: Thicker fillets hold up better under broiling.

• Slaw Variations: Add thinly sliced radishes or jalapeños for extra crunch and heat.

• Make-Ahead: Slaw can be prepped up to 2 hours ahead; keep refrigerated.

These tacos deliver bright, coastal flavors with a healthful twist. Their layered textures and zesty notes ensure reader delight