From our kitchen

Fish Tacos with Sweet Potato Fries

Name: Fish Tacos with Sweet Potato Fries
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican-inspired
Ingredients: 2 fillets wild-caught, sustainably sourced white fish; 2 tbsp olive oil; 1 tsp lime juice; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp garlic powder; Salt and pepper, to taste; 6 yellow corn tortillas (naturally gluten-free); 2 cups shredded cabbage (about 1/4 head, or pre-shredded); 1/4 cup red onion, diced; 1/4 cup fresh cilantro, chopped; 1 ripe avocado, pitted; Lime or lemon juice, to taste; 3 tbsp extra-virgin olive oil or avocado oil; 1-2 cloves garlic; 1/4 to 1/2 cup water, to thin; 1 tsp cumin; 2 tsp taco seasoning (homemade or store-bought); Kosher salt and black pepper, to taste; 2 large sweet potatoes, peeled and cut into fries; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; Salt and pepper, to taste

My wife loves tacos — and because of allergies, we cook a lot of gluten- and dairy-free meals — but these fish tacos are her absolute favorite. We make them just about every week: flaky baked white fish with lime and cumin, tucked into tortillas with creamy avocado, plus a tray of crispy sweet potato fries on the side. The whole thing bakes on two sheet pans while you set the table.

Serves 2 Two sheet pans About 35 minutes GF & DF friendly

Ingredients

For the fish

2 fillets wild-caught, sustainably sourced white fish
2 tbsp olive oil
1 tsp lime juice
1 tsp cumin
1 tsp chili powder
½ tsp garlic powder
Salt and pepper, to taste

For the cabbage slaw

2 cups shredded cabbage (about ¼ head, or pre-shredded from a bag)
¼ cup red onion, diced
¼ cup fresh cilantro, chopped

For the avocado dressing (makes about 1 cup)

1 ripe avocado, pitted
Lime or lemon juice, to taste (go easy — too much overpowers the fish and avocado)
3 tbsp extra-virgin olive oil or avocado oil
1–2 cloves garlic
¼–½ cup water (to thin to a pourable consistency)
1 tsp cumin
2 tsp taco seasoning (homemade or store-bought, to taste)
Kosher salt and black pepper, to taste

To assemble

6 yellow corn tortillas (naturally gluten-free; about 3 per person)

For the sweet potato fries

2 large sweet potatoes, peeled and cut into fries
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste

Method

Preheat the oven to 450°F.
Pat the fish dry with a paper towel and place on a baking sheet.
In a small bowl, mix the olive oil, lime juice, cumin, chili powder, garlic powder, salt and pepper. Pour over the fish, coating evenly.
Bake the fish 10–12 minutes, until cooked through.
Meanwhile, spread the sweet potato fries on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, paprika, salt and pepper. Toss to coat.
Bake the fries 15–20 minutes, until crispy.
While everything bakes, make the avocado dressing: blend or mash the avocado with the lime juice, oil, garlic, cumin, taco seasoning, salt, and pepper, adding water a little at a time until it's pourable.
Toss the shredded cabbage, red onion, and cilantro with the avocado dressing.
Remove the fish and fries from the oven.
Assemble each taco: a yellow corn tortilla topped with fish and a generous scoop of the dressed slaw.
Serve the tacos with the sweet potato fries. Enjoy!

Having more than two for dinner? Scan this recipe (or set your servings) and RecipeScaler rescales every amount — the 2 fillets, the 2 sweet potatoes — so the whole spread comes out right. No doubling fractions in your head.

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