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Spice-Roasted Fish Tacos
with cherry tomatoes and corn

Active: 20 min Total: 30 min
This dish will fill your kitchen with the aroma of Latin spices and everyone will be wondering, "When will dinner be ready?" Luckily, this doesn't take long to prepare!
Smarts: Juicy roasted tomatoes create an instant sauce!


Spice-Roasted Fish Tacos:
  • Fish (like tilapia, mahi mahi, cod) - 1 lb , sliced into bite-sized pieces
  • Cherry tomatoes - 8 oz
  • Corn kernels - 1 cup
  • Shallots - 1 , sliced
  • Tortillas - 8
  • Arugula - 4 oz
  • Sunflower seeds (opt) - 4 Tbsp
  • Limes - 1/2 , sliced into wedges
Latin-Spiced Vinaigrette:
  • Brown sugar - 1 Tbsp
  • Paprika - 1 tsp
  • Cumin - 1/2 tsp
  • Coriander - 1/2 tsp
  • Sherry vinegar - 2 Tbsp
  • Dijon mustard - 2 tsp
  • Cooking oil - 3 Tbsp


  1. Create Latin-spiced marinade / vinaigrette - Combine brown sugar, paprika, cumin, and coriander. Whisk in sherry vinegar, Dijon mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead and kept refrigerated)
  2. Fish - Rinse, dry, and chop into bite-sized pieces.
  3. Marinate taco ingredients - Divide marinade / vinaigrette in half. Toss fish, tomatoes, and corn with one half.
  4. Shallots - Slice and add to fish mixture. (Can be done up to 3 days ahead)

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  1. Heat oven to 400F degrees (or 204C).
  2. Spread fish mixture out onto a foil or parchment-lined sheet pan. Roast for 11 to 13 minutes, until fish is golden and tomatoes have exploded with juices.
  3. Warm tortillas according to package instructions.
  4. Toss arugula and sunflower seeds with the other half of the Latin-spiced vinaigrette.
  5. Slice limes into wedges.
  6. Let everyone plate their own tacos - arugula can be used to fill tacos and also eaten on the side. Enjoy with a squeeze of lime!



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