Small Batch Fish Tacos

Course Main Course

Cuisine American

Keyword baked fish tacos, fish dinner for one, tacos for two, tilapia tacos

Prep Time 10

Cook Time 18

Total Time 28

Servings 2 servings

Spiced baked white fish in flour tortillas with a sweet and tangy curry lime broccoli slaw. Makes two servings.

Ingredients

Fish

1 tablespoon olive oil
¼ teaspoon chili powder
¼ teaspoon curry powder
¼ teaspoon garlic powder
¼ teaspoon salt
4 white-fish fillets (about 4 ounces each; tilapia or cod)

Broccoli slaw

2 cups broccoli slaw
2 tablespoons lime juice
1 tablespoon white-wine vinegar
½ teaspoon curry powder
2 tablespoons honey
⅛ teaspoon salt
⅛ teaspoon coarsely ground black pepper

To serve

4 flour tortillas
Optional cilantro and cheese

Directions

Heat the oven to 400°F and line a rimmed baking sheet with foil. Stir together the oil, chili powder, ¼ teaspoon of curry powder, garlic powder, and ¼ teaspoon of salt. Brush it on both sides of the fish.
Bake for 12 to 18 minutes, until the fish is opaque, flakes easily, and reaches 145°F. Thick fillets may need about 5 minutes more.
For the slaw, whisk the lime juice, vinegar, ½ teaspoon of curry powder, honey, ⅛ teaspoon of salt, and pepper. Toss it with the broccoli slaw.
Warm the tortillas in the microwave for about 20 seconds or in a skillet. Flake the fish into the tortillas and top with the slaw, cilantro, and cheese, if you like.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; white-fish fillets (the first choice counted). Brands and portions vary, so use it only as an approximation.