Quick and Healthy – Baked Fish Tacos with Avocado topping

Baked fish Taco avocado

Yesterday I left work late, had nothing planned for supper and did not want to “cop-out” and get take-out. So I vowed to cook, no matter how late it would be when I was done. Well, within reason of course.

I remembered having seen this recipe for fish tacos that sounded interesting so I stopped into the grocery store after work and bought skinless fillets of Turbot, my favorite, non-smelly white fish. You can use Talapia for this as well or any other similarly fleshed white fish.

I got home and next thing I knew, my meal was prepped and done in less than 30 minutes! I actually had time to spare.

And the result?? We loved it! I’m still thinking about it today. That’s when you know you’ve got a great recipe on your hands. My husband eats fish but its not one of his favourite meals and he said he would love to have it again. So there’s the proof!

Baked Fish Tacos with Avocado Topping


  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 tsp ground coriander (see note)
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp of kosher salt
  • 2 pounds turbot or tilapia fillets (skinless)  (See note)
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped fresh cilantro
  • 1 diced peeled avocado
  • 12 (6-inch) flour or corn tortillas
  • 1 Lime , quartered for serving
  • 1/8 tsp of salt


Ground coriander tastes nothing like fresh coriander. Its mild and adds a great flavour.

Smoked paprika is different from regular paprika, so I would not substitute it. Its smokey flavour works well will this recipe and its very easy to find in grocery stores.

Turbot fillets are moderately sized , so I calculate 1 fillet per person. You can fill two tacos or tortillas per person that way. I’m sure this will become one of your favourite fish varieties as well. Its the best.

Make this recipe gluten-free by buying certified gluten-free tortillas (either corn or tapioca flour usually)


Preheat broiler to high.

Combine first 4 ingredients and 1/4 teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet. Set on middle oven rack and broil for 6 minutes or until fish flakes easily when tested with a fork.

Baked fish tacos

Combine remaining 1/8 teaspoon salt, cilantro and avocado in a bowl; lightly mash with a fork.

Heat tortillas on a grill pan coated with cooking spray 20 seconds on each side or until lightly browned. Divide avocado mixture and fish among tortillas. Serve with lime wedges.


Recipe adapted from http://blog.myfitnesspal.com/smoky-tilapia-tacos/

Nutrition Information

Serves: 6 |  Serving Size: 2 tacos

Per serving: Calories: 293; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 87mg; Carbohydrate: 20g; Dietary Fiber: 4g; Sugar: 2g; Protein: 33g

Nutrition Bonus: Potassium: 140mg; Iron: 7%; Vitamin A: 4%; Vitamin C: 8%; Calcium: 4%

5 responses to “Quick and Healthy – Baked Fish Tacos with Avocado topping”

    • Thank you so much for the feedback. I’m sorry I did not get back to you sooner, I was away with limited internet access.
      Well, with this recipe, its a no-fail technique. It really does take 6 minutes and it’ll be perfect. However, in general I find that the biggest problem with fish is when its overcooked, and it can go from perfect to dry and tasteless in no-time. So what I do when I am not sure of the cooking time is that I check on it regularly. As soon as it flakes apart easily with a fork, its done. Another no-fail recipe would be when I cook a fillet of Salmon or Trout, I brush it with olive oil and lightly sprinkle it with some McCormick Montreal Steak spice. Then I bake at about 425F for around 20-25 minutes depending on its size, and it turns out great. I always give it a quick broil to crisp the top slightly and remove any access liquid that may have come to the surface. Perfect on its own or in a salad or over some sticky rice with soy sauce on the side. I hope this helps and take care!

      Steph xo

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