Baked Basa Fish Tacos
These baked basa fish tacos are a healthy and flavorful weeknight meal, featuring flaky, seasoned basa fillets, warm corn tortillas, and a vibrant, creamy slaw.
For 4 servings
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Pat the basa fillets dry with paper towels. Cut each fillet lengthwise into 1-inch wide strips. In a medium bowl, toss the basa strips with olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper until evenly coated.
Arrange the seasoned basa strips in a single layer on the prepared baking sheet. Bake for 10-12 minutes, or until the fish is opaque, flaky, and cooked through. Avoid overcooking to keep the fish moist.
While the fish bakes, prepare the creamy slaw: In a separate medium bowl, whisk together the Greek yogurt, mayonnaise, and 1 tablespoon of fresh lime juice. Add the shredded cabbage slaw mix, thinly sliced red onion, and chopped cilantro. Toss until well combined. Season with a pinch of salt and pepper to taste.
Warm the corn tortillas using your preferred method: either wrap them in a damp paper towel and microwave for 30-60 seconds, or heat them in a dry skillet over medium-high heat for 15-20 seconds per side until pliable and lightly charred.
Assemble the tacos: Place a spoonful of the creamy slaw onto each warm tortilla. Top with several pieces of the baked basa fish. Garnish with extra fresh cilantro and a squeeze of fresh lime juice.
Serve immediately with additional lime wedges on the side.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the baking sheet when cooking the fish; this ensures even cooking and a slightly crisper exterior. If necessary, bake in two batches.
- 2For extra flavor and char, lightly toast your corn tortillas directly over a gas flame for a few seconds per side (using tongs) until slightly puffed and browned.
- 3Prepare the slaw up to an hour in advance and keep it refrigerated. This allows the flavors to meld beautifully and saves time right before serving.
- 4Add a few slices of fresh avocado or a dollop of guacamole to your tacos for an extra layer of creaminess and healthy fats.
Adapt it for your goals.
Protein Swap
Substitute basa with other mild white fish like cod, tilapia, or even shrimp for a different texture and flavor profile. Adjust cooking times as needed.
Spicy KickSpicy Kick
For those who like heat, add a pinch of cayenne pepper or smoked paprika to the fish seasoning, or finely dice a jalapeño or serrano pepper into the slaw.
Slaw AlternativeSlaw Alternative
Instead of a creamy slaw, try a vibrant mango salsa (diced mango, red onion, cilantro, lime juice) or a simple avocado crema (blended avocado, Greek yogurt, lime juice, salt).
Why this is on our healthy list.
Lean Protein Source
Basa fish is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety, making these tacos a filling and healthy meal.
Rich in Omega-3 Fatty Acids
Fish like basa contain beneficial omega-3 fatty acids, which are known to support heart health, reduce inflammation, and promote brain function.
Fiber and Vitamins from Vegetables
The cabbage slaw and fresh cilantro provide dietary fiber for digestive health, along with vitamins (like Vitamin C and K) and antioxidants.
Frequently asked questions
Yes, absolutely! Just make sure to thaw them completely in the refrigerator overnight or under cold running water, then pat them very dry before seasoning and baking to prevent a watery texture.
