When it comes to fresh and flavorful, fish tacos simply can’t be beat! And these Baked Redfish Tacos are not only succulent and delicious, but they’re simple, fast, and easy to make!
This easy fish taco recipe requires just one baking dish, a three-ingredient marinade, and comes together in 30 minutes! I used red snapper for the tacos pictured, but the recipe works for any redfish you have on hand.
Redfish Tacos Ingredients
Here’s everything you need:
- Red Snapper. Or any other redfish like sockeye salmon, red drum, etc.
- Red onion.
- Olive oil.
- Taco seasoning. You can easily make your own homemade taco seasoning!
- Lime juice.
- Flour or corn Tortillas. Another element you can easily make on your own! Check out my homemade flour tortillas.
- Greens, avocado, and/or any other taco toppings you want!
Additional Optional Topping Ideas
- Tomatoes, pico de gallo, or salsa.
- Guacamole.
- Cheese like shredded Mexican blend, cotija, or even queso.
- Black beans.
- Sour cream or Crema.
- Diced jalapeno.
- A sweeter element like mango or pineapple (check out this pineapple pico de gallo!).
- Rice.
- Fresh cilantro.
Red Snapper Fish Tacos Tips and Tricks
Mix Up Your Quick Marinade
I love how easy this fish taco marinade is! All you need is olive oil, lime juice, and taco seasoning!
Mix the three ingredients together by shaking in a sealed jar or whisking vigorously to emulsify. This will get you a smooth texture and allow the liquid and oil to combine.
How to Prep Fish Tacos for the Oven
Peel and slice your onion and lay it on the bottom of your baking dish. Then, place the raw fish on top.
Pour the marinade over the fish. Use your hands to spread the marinade out over the fish, so that it’s coated in an even layer.
How to Bake Redfish for Tacos
Bake for 15-20 minutes, or until the internal temperature of the fish reaches 145°F.
Then, use two forks to flake apart your fish. Then, you can mix everything together so the onions and marinade is really evenly spread throughout.
How to Assemble Your Redfish Tacos
As this is a dinner recipe I go to when I want something quick and easy, I typically keep my toppings simple. Generally, I’ll add some sliced avocado and some flavorful greens like arugula, but you can totally spruce these up with whatever you’d like to make them your own.
I simply slice my avocado in half lengthwise, remove the pit, then cut it into little cubes. Then, I can just easily scrape out the flesh and add it on top.
Add a bed of greens to your tortillas (this will act as a barrier between your juicy fish and tortilla, so they don’t get soggy!). Then layer your redfish and onions on top.
Finish it off with the avocado and/or any other toppings of choice. I highly recommend squeezing a little fresh lime juice overtop, the citrus really makes the flavors pop!
How to Properly Store and Reheat Tacos with Red Snapper
If you have leftover fish tacos, it’s best to disassemble them and store the tortillas, toppings, and cooked redfish separately.
Cooked redfish is safe to eat for 3-4 days after preparation when stored in an airtight container in the refrigerator.
My favorite way to reheat already-cooked fish is to place it in your preheated oven at 275 °F, for about 15 minutes or until the internal temperature reaches 145°F.
Then, you can just reassemble your redfish tacos and enjoy!
Green tip: Of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes. Properly storing and enjoying leftovers is a great way to reduce your individual contribution to food waste.
Why You Should Make these Tacos with Redfish
- They’re ridiculously easy. Both to make and clean up!
- The ingredients are simple, yet effective. Down to the 3-ingredient marinade, this recipe does not overcomplicate things.
- They’re quick! On the table in 30 minutes.
If you’re loving these Redish tacos and want more easy fish recipes, check out this Lemon Butter Halibut and Honey Sriracha Salmon.
30-Minute Baked Red Snapper Tacos
PIN Print RATEEquipment
- Baking Dish (I used an 8×10-inch porcelain dish)
Ingredients
- ¼ large red onion
- 15 ounces redfish (I used red snapper)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon taco seasoning
- 8 small flour or corn tortillas
- ¼ cup greens of choice (I used arugula)
- 1 large avocado
Instructions
- Preheat the oven to 400°F. Peel and slice the red onion. Prep your fish by using a paper towel to pat it dry (try these bamboo paper towels for a more sustainable option!) At this time, remove the skin and slice into two equal portions if necessary.
- To an 8 x10-inch baking dish, add the sliced red onions and place the prepped fish on top.
- In a small bowl, mix together the oil, lime juice, and seasoning to make a quick marinade. Pour the marinade over top of the fish.
- Bake for 15-20 minutes, until the internal temperature of the fish reaches 145°F.
- Use a fork to shred the fish and mix it with the onions and sauce.
- Assemble your tacos by adding the greens to the tortilla, followed by the fish and onion mixture. Top with chunks of avocado and any other toppings of choice. Enjoy!
Pro Tips
- Make these your own by adding whatever taco toppings you like!
- This recipe works with any redfish.
- For more quick and easy fish dinners, check out this list of 30 Minute or Less Fish Recipes.
