In only 30 minutes you can enjoy easy gluten-free fish tacos with robust blackened seasoning marinade, fresh honey lime slaw, and creamy, finger-licking taco sauce to drizzle over everything. Baked blackened fish tacos will help you get dinner on the table fast, plus provide a healthy, gluten-free dinner option the whole family will devour!
Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray or line with parchment paper. Set aside.
Pat the fish dry by placing on a paper towel-lined plate and blotting the top with more towels. Set aside.
In a large ziplock bag, combine the olive oil, lime juice, and remaining seasonings. Massage the bag to combine and then add the fish. Move around the fish in the bag so the seasoning coats the fish all over. Set aside while the slaw is made.
2 tablespoons olive oil, 1 lime, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon cayenne pepper, 1 pound tilapia
In a small bowl whisk together the lime juice, olive oil, honey, vinegar, salt and pepper. Combine the slaw and cilantro in a large bowl. Pour the slaw dressing over the top and stir to combine. Set aside for the flavors to meld and soften the slaw while the fish bakes.
1 lime, 2 tablespoons honey, 1 tablespoon apple cider vinegar, ½ teaspoon salt, ⅛ teaspoon pepper, 14 ounce bag coleslaw, ½ cup cilantro
Lay the fish on the prepared baking pan and bake for 10-15 minutes, or until fish is opaque and flakes easily.
While the fish is baking, stir together the sour cream and sriracha for the taco sauce. Once the fish is done, serve immediately on warmed tortillas with slaw and taco sauce.
¾ cup sour cream, 1-3 teaspoons sriracha sauce
Notes
Make-ahead Instructions:
The slaw, taco sauce, and fish seasoning marinade may all be prepared ahead of time. However, I advise not letting the fish sit in the marinade more than 30 minutes because the lime's acidity will start to "cook" the fish and break it down.