Spice Roasted Fish Tacos
Let’s get one thing straight: these fish tacos are fast, fresh, and flavour-packed—and they’ve totally earned a spot in your weeknight rotation. Whether you’re feeding your family or entertaining on a sunny patio with a cold drink in hand, this recipe brings all the zesty, coastal vibes (without booking a flight to Baja).
I’ve tested dozens of versions of fish tacos, and this one is the real deal. It’s what I’d make for chef friends coming over on short notice. Quick, bold, and perfectly balanced.
Why These Fish Tacos Work
It’s all about technique. You’re not just sprinkling dry spices on fish and hoping for the best—you’re blooming them in hot water and oil to build a deep, rich flavour paste. It takes 30 seconds but makes the fish sing.
Also: cod. We love Newfoundland cod for its clean, buttery texture. It flakes beautifully and absorbs flavour like a champ.
Toppings? You only need a few. A cool, crunchy cucumber salsa and a slick of zippy lime mayo. Plus, add in some chopped toasted pepitas for an earthy crunch! Done! The fish is the star. You choose either soft flour tortillas or corn tortillas for gluten-free!
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 2-4 Servings
Ingredients
- 1 tsp. smoked paprika
- 1/2 tsp. ground coriander
- 1/4 tsp. each turmeric, black pepper & chilli powder
- 1/8 tsp. ground cinnamon
- 2 tbsp. boiling water
- 1 tbsp. neutral oil
- 3/4 lb Newfoundland Cod, cut into 8 strips
- 1/2 English cucumber, seeds removed and diced
- Juice of 1 large lime (reserve a bit for mayo)
- 1/4 bunch fresh cilantro, finely chopped
- 1/4 cup mayonnaise
- 8 flour or corn tortillas
- Pinch of sea salt
- 1/4 cup pepitas (pumpkin seeds)
Instructions
- Preheat & Hydrate Your Spices: Preheat your oven to 425°F. PRO TIP: Toast your pumpkin seeds while the oven preheats!
- In a small, heat-proof bowl, stir together all the ground spices. Pour in the boiling water and let sit for one minute. Then stir in the oil to form a paste.
This step is essential for extracting full flavour from dried spices. It’s called blooming, and it’ll take your fish tacos from good to unforgettable.
- Prep & Season the Fish: Place cod strips on a parchment-lined baking sheet. Sprinkle with salt, then spoon the spice paste overtop. Let it sit for 5 minutes to soak in all that flavour while you prep your toppings.
- Make Your Salsa & Mayo: In a small bowl, toss the diced cucumber with a pinch of salt, lime juice, and cilantro. That’s it—super crisp and refreshing.
- For the mayo, stir together a little lime juice, a pinch of salt, and your mayo. Done.
- Chop up the pepitas for garnishing.
- Bake the Cod: Bake for 6-7 minutes, just until the cod starts to flake. You want it just cooked—not dry. Keep an eye on it!
- Warm Your Tortillas: Don’t skip this! Flour tortillas taste 100x better warmed, and for corn tortillas it’s an absolute must. Pop them in the oven for 30 seconds or dry-fry them for 30 seconds per side.
- Assemble & Serve: Slick of lime mayo. A piece of that gorgeous cod. Spoonful of cucumber salsa. Sprinkle of pepitas. Fold and devour. These fish tacos are pure magic, and really healthy too!
Notes
Substitutions
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Fish: Cod is my go-to, but halibut, tilapia, haddock, or snapper also work well. Even shrimp will do in a pinch.
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Tortillas: We tested both flour and corn. Flour won, hands down, but you can use corn if you’re gluten-free—just toast them for a better texture.
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Mayo: Swap in Greek yogurt for a lighter option or vegan mayo if needed.
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Herbs: No cilantro? Fresh parsley or dill will add brightness.
What to Know/Avoid in This Recipe
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Don’t skip blooming the spices. It’s what gives the fish that restaurant-level depth.
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Use the freshest fish you can find. Not frozen blocks from a bag. Visit a local fishmonger if you can.
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Don’t overload your tacos. Simplicity is key. The balance between hot fish, cool salsa, and tangy mayo is what makes these shine.
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Flour tortillas make a major difference in texture and taste. Trust me—I’ve tested both.
Storage Recommendations
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Cooked fish will keep in the fridge for up to 2 days. Reheat gently or enjoy cold in a salad.
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Salsa and mayo can be made ahead and stored for 2–3 days in airtight containers.
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Tortillas can be stored at room temperature but should be reheated before serving.
FAQ
Q: Can I grill the fish instead of baking?
A: Absolutely! Just make sure your grill is well-oiled and hot. Cook about 2–3 minutes per side until flaking.
Q: What can I serve with fish tacos?
A: Keep it simple: a fresh green salad, grilled corn, or even just tortilla chips and guac. These fish tacos don’t need much company.
Q: Can I make this recipe spicy?
A: Yup! Add a pinch more chili powder or serve with sliced jalapeños or hot sauce on the side.
Q: Can I make the spice paste ahead of time?
A: You can—but it’s best used fresh. That said, you could mix the dry spices together in advance to save a step.