Baked Fish Tacos with Peach Salsa and Creamy Coleslaw

Oven baked fish tacos made with tilapia with creamy coleslaw and homemade peach salsa is an easy weeknight dinner recipe that is a seafood main dish your family will fall in love with.

Fish tacos are so simple to make and are a cinch to throw together on short notice. They are perfect for a weeknight dinner but could be easily paired with some cocktails (or in our case mocktails) of your choosing for an in-home date night.

Want to introduce your children to more Latin American flavors? See my how to guide for tips, tricks, and recipes!

Ingredients you need:

• Tilapia
• Taco seasoning
• Coleslaw mix
• Mayo
• Lemon juice
• Peaches
• Tomatoes
• Jalapeno
• Onion
• Cilantro
• Salt
• Pepper

Substitutions

• I decided to go with tilapia for the fish tacos because it is such a mild tasting fish which is a good choice for kids, and adults, who are wary of fish. You can substitute any white fish for the tilapia. Cod is another good mild tasting white fish choice for fish tacos.
• Easily make this into peach mango salsa by swapping out one of the peaches for one mango.
• Make the coleslaw a bit healthier by swapping out half of the mayo for plain Greek yogurt.

How To Make Baked Fish Tacos with Peach Salsa and Creamy Coleslaw:

1. Preheat oven to 400 degrees F.
2. Season tilapia fillets with taco seasoning on both sides. Place tilapia fillets on a greased cookie sheet. 
3. Bake for 10-15 minutes depending on thickness. Test for doneness by seeing if tilapia flakes easily in the center.
4. Meanwhile, combine all peach salsa ingredients in a bowl. Cover and keep chilled until ready to serve.
5. Combine all coleslaw ingredients in a bowl and mix well. Cover and keep chilled until ready to serve.
6. To serve, place half of a cooked tilapia fillet on a corn tortilla, top with coleslaw, peach salsa, and queso fresco, if desired.

Tips and Tricks

Both the peach salsa and the coleslaw can be made ahead of time. You can make it up to the night before serving. The coleslaw and peach salsa will keep for up to 3 days.

I plan for half a tilapia fillet per fish taco and two fish tacos per person. My family loves fish so they load it on. The amount you use may vary for your family.

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Other recipes you may like:

• Grilled Corn with Cumin Butter
• Easy Blender Salsa
• Homemade Horchata
• Chicken Tortilla Soup
• Quick Salsa Soup

Baked Fish Tacos with Peach Salsa and Creamy Coleslaw

Oven Baked Fish Tacos with Peach Salsa

Oven baked fish tacos made with tilapia with creamy coleslaw and homemade peach salsa is an easy weeknight dinner recipe that is a seafood main dish your family will fall in love with.

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Course: Main

Cuisine: Latin American

Servings: 5 servings

Calories: 686kcal

Author: Jade Jones

Ingredients

• 1/2 cup Queso Fresco optional
• 10 Corn tortillas

Baked Fish:

• 2 lbs tilapia about 5 tilapia fillets
• 2 Tbsp taco seasoning about 1 packet

Coleslaw:

• 14 oz Coleslaw mix
• 2 Tbsp lemon juice
• 1 cup mayo or do a 1/2 mayo, 1/2 Greek yogurt mix
• 1 tsp salt
• 1/2 tsp black pepper

Peach Salsa:

• 2 peaches diced
• 2 tomatoes diced
• 1 onion minced
• 1 jalapeño seeded and minced
• 2 Tbsp fresh cilantro chopped
• 2 Tbsp lemon juice fresh squeezed
• 1/2 tsp salt add more to taste
• 1/4 tsp black pepper

Instructions

• Preheat oven to 400 degrees F.
• Season tilapia fillets with taco seasoning on both sides. Place tilapia fillets on a greased cookie sheet. 
• Bake for 10-15 minutes depending on thickness. Test for doneness by seeing if tilapia flakes easily in the center.
  
• Meanwhile, combine all peach salsa ingredients in a bowl.  Cover and keep chilled until ready to serve.
• Combine all coleslaw ingredients in a bowl and mix well.  Cover and keep chilled until ready to serve.

Nutrition

Calories: 686kcal | Carbohydrates: 38g | Protein: 43g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 1292mg | Potassium: 950mg | Fiber: 6g | Sugar: 10g | Vitamin A: 540IU | Vitamin C: 43.1mg | Calcium: 173mg | Iron: 2.4mg

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