Best 3 Naked Fish Tacos Recipes

Naked fish tacos are a delicious and easy-to-make meal that can be enjoyed by people of all ages. Also known as Baja fish tacos, they are traditionally made with fresh-caught fish that is grilled or pan-fried, then served on a corn tortilla with shredded cabbage, salsa, and a creamy sauce. The "naked" part of the name refers to the fact that the fish is not battered or breaded before being cooked, which gives it a light and flaky texture. This article will provide you with a comprehensive guide to making the best naked fish tacos, including tips on choosing the right fish, preparing the ingredients, and assembling the tacos. Whether you are a seasoned cook or a beginner in the kitchen, this article will help you create a delicious and satisfying meal that is sure to impress your family and friends.

Let's cook with our recipes!

NAKED FISH TACOS

Naked Fish Tacos image

This is one of my husband's all-time favorite meals. I've even converted some friends to fish after eating this. I serve it with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup coleslaw mix
1/4 cup chopped fresh cilantro
1 green onion, sliced
1 teaspoon chopped seeded jalapeno pepper
4 teaspoons canola oil, divided
2 teaspoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tilapia fillets (6 ounces each)
1/2 medium ripe avocado, peeled and sliced

Steps:

Place the first 4 ingredients in a bowl; toss with 2 teaspoons oil, lime juice, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until serving. , Pat fillets dry with paper towels; sprinkle with the remaining salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat; cook tilapia until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with slaw and avocado.

Nutrition Facts : Calories 293 calories, Fat 16g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 663mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

BAKED PUFFY FISH TACOS

Baked Puffy Fish Tacos image

I'm showing you how to make amazing, puffy tacos baked in the oven. These are very easy, and I think, the best way to make fish tacos, as you get crispiness in every bite.

Provided by Chef John

Categories Mexican Fish Tacos

Time 40m

Yield 4

Number Of Ingredients 22

Ingredients

¼ cup sour cream
¼ cup mayonnaise
¼ teaspoon ground chipotle pepper
1 pinch salt
1 dash hot sauce, or to taste
1 tablespoon fresh lime juice, or to taste
¾ pound rockfish
2 teaspoons olive oil
½ teaspoon kosher salt
⅛ teaspoon cumin
⅛ teaspoon ground chipotle pepper
¼ teaspoon chili powder
2 cups very thinly sliced green cabbage
¼ teaspoon kosher salt
2 teaspoons fresh lime juice
1 pinch dried Mexican oregano
4 (6 inch) flour tortillas
2 teaspoons olive oil, divided
2 tablespoons thinly sliced radishes
1 tablespoon thinly sliced jalapeno pepper
2 tablespoons torn cilantro leaves
1 medium lime, cut into wedges

Steps:

Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.
Cut fish into eight 1 ½-inch pieces.
Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated.
Let fish marinate in the refrigerator for 15 minutes.
Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.
Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.
Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.
Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 22.7 g, Cholesterol 41.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 5.1 g, Sodium 757.7 mg

BAKED COD FISH TACOS

Baked Cod Fish Tacos image

A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.

Provided by Adam Bassett

Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Fish

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound cod fillets
1 tablespoon olive oil
1 lime, zested and juiced, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
½ cup sour cream
1 clove garlic, minced
1 pinch salt
1 small head red cabbage, shredded
½ teaspoon white vinegar
6 (7 inch) flour tortillas
1 tomato, diced

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g

Tips:

Use fresh fish: The fresher the fish, the better your tacos will taste. If you can, buy your fish the same day you plan to make the tacos.

Choose the right fish: Not all fish are created equal for tacos. Some fish, like tilapia and cod, are too mild in flavor and will get lost in the other ingredients. Other fish, like salmon and tuna, are too oily and will make your tacos greasy.

Season the fish well: Don't be afraid to season your fish liberally with salt, pepper, and other spices. This will help to bring out the flavor of the fish and make your tacos more delicious.

Cook the fish properly: The key to perfect fish tacos is to cook the fish until it is just cooked through. Overcooked fish will be dry and tough.

Use fresh tortillas: Fresh tortillas make a big difference in the taste of your tacos. If you can, buy them from a local tortilleria or make your own.

Load up on toppings: The best fish tacos are loaded with toppings. Some popular toppings include shredded cabbage, diced tomatoes, sliced avocado, and sour cream.

Conclusion:

Fish tacos are a delicious and versatile dish that can be made with a variety of ingredients. By following these tips, you can make the best fish tacos you've ever tasted. So next time you're looking for a quick and easy meal, give fish tacos a try. You won't be disappointed.