No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby!—for tender, flaky fish every time. Because white fish (think cod or tilapia) is so mild, we took a cue from Contramar’s Red and Green Grilled Snapper and covered it in a garlicky cilantro-chile sauce before cooking. You’re not going to get the same char or crunch as you would in grilled or fried fish tacos, but a cabbage slaw (and the fact that you don’t have to deal with grilling or frying) more than makes up for it. Use any mild white fish you like, remembering that cook time varies based on the thickness of the piece. So keep an eye on the fish as it cooks and cook to the visual indicator, not the timer.
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$18 At Bon Appétit Market
13x9" Baking Dish
$18 $16 At Amazon
Chef's Knife
$61 $51 At Amazon
Cutting Board
$10 At IKEA
Blender
$49 $40 At Amazon
Medium Bowl
$29 At Amazon
Spoon
$24.69 At Amazon
Fork
Platter
$41 $35 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in center of oven; preheat to 300°. Place 1 1½-lb. piece white fish in a 13x9" baking dish. Season all over with 1½ tsp. salt.
Step 2
Trim and discard stems of 2 jalapeños, cut in half lengthwise, then coarsely chop. Coarsely chop three-quarters of 1 bunch of cilantro leaves with tender stems.
Step 3
Transfer jalapeños and chopped cilantro to a blender or food processor. Add ⅓ cup vegetable oil and 2 garlic cloves. Blend on high speed until a coarse purée forms. Scoop out and transfer 2 Tbsp. sauce to a medium bowl (you’ll be building your pico de gallo in this.) Pour remaining sauce evenly over fish, spreading with the back of a spoon.
Step 4
Bake fish until it flakes away with light pressure from the tines of a fork in the thickest part, 18–25 minutes, depending on the thickness of fillet and what type of fish you’re using. Start checking on the early end of things so it doesn’t overcook!
Step 5
While fish bakes, work on the rest of your toppings. Quarter 1 pint cherry tomatoes and transfer to bowl with reserved cilantro sauce. Peel ¼ white onion, then finely chop. Add to sauce and toss to combine. Cut 1 lime in half and squeeze juice of both halves into bowl. Season with 1 tsp. salt and toss to combine.
Step 6
Shave off core of ¼ head of cabbage. Thinly slice crosswise into shreds and transfer to a medium bowl. Cut another lime in half and squeeze juice into bowl; season with salt. Toss with your hands to combine.
Step 7
Cut remaining 2 limes into wedges for serving.
Step 8
Run knife around pit of 1 avocado lengthwise to split in half. Open avocado. Using bottom half of knife, remove pit by securing the blade in the pit, then turning it sideways to release. Using a large spoon, scoop out flesh, then cut into thin lengthwise wedges. Transfer to a large platter or board. Season avocado with salt.
Step 9
Arrange cabbage, pico de gallo, and remaining cilantro and lime wedges on platter as well.
Step 10
Warm 24 corn tortillas or 12 flour tortillas one at a time over a burner set to medium heat until blackened around the edges in some spots, about 30 seconds per side. Keep tortillas wrapped in a stack in a clean kitchen towel to keep warm until serving.
Step 11
Using a large spoon, gently flake apart fish into large irregular pieces and transfer to a plate. Serve fish along with all the accoutrements and your fave hot sauce for a DIY taco party.
