Baked Fish Tacos for Two


We have a few weeks left till the official end of summer on September 22nd. With the current heat wave, it definitely doesn’t feel like fall is upon us. So, here’s one last recipe to savor summer. If you make the salsa and crema ahead of time, these fish tacos are a quick, tasty weeknight meal.

 Baked Fish Tacos for Two

  •  ¾ lb wild-caught white fish (preferably mahi mahi)
  • 4-5 tortillas, warmed

Half Baked Harvest’s Rub

  • 1 ½ tsp paprika
  • 1 ½ tsp chile powder
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp oregano
  • 2 tbsp olive oil

Salsa Garnish:

  • 5 cherry tomatoes, chopped
  • ½ small red onion, chopped
  • 2 garlic gloves, minced
  • 1 tbsp chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, juiced

Mexican Crema

  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp lime juice

Whisk together crema ingedients in a bowl. In a separate bowl, combine all salsa ingredients and toss well. Refrigerate both until serving.

In a small bowl, combine paprika, chile powder, garlic powder, onion powder and oregano. Place the fish in a baking dish and rub with olive oil. Then rub the seasoning on both sides.

Bake for 15 minutes or until fish is done (the fish will flake easily with a fork).


Divide fish among tortillas and top with salsa, crema and any other toppings you fancy (arugula makes a nice, light topping). Serve with guacamole and sangria.