35+ Healthy and Flavorful Mexican Baked Fish Recipes You Must Try

If you love the bold and vibrant flavors of Mexican cuisine, you’ll find these 35+ Mexican baked fish recipes an irresistible addition to your meal planning.

Whether you’re looking to try something new or want to add a healthier option to your dinner rotation, these recipes are packed with fresh ingredients, smoky spices, and zesty flavors.

Baked fish is a great way to enjoy a lighter, healthier meal without sacrificing taste, and when combined with traditional Mexican seasonings and fresh produce, it becomes an unforgettable dish.

From tangy tomatillo sauces to creamy avocado salsas, these recipes showcase the best of Mexican flavors in a simple and delicious way.

Get ready to indulge in the perfect fusion of spices, textures, and fresh ingredients with these mouthwatering baked fish recipes!

35+ Healthy and Flavorful Mexican Baked Fish Recipes You Must Try

These 35+ Mexican baked fish recipes bring the rich flavors of Mexico right to your dinner table, offering a variety of healthy, flavorful options for any occasion.

Whether you prefer a dish with sweet tropical fruits, smoky roasted vegetables, or tangy lime dressings, you’re sure to find the perfect baked fish recipe to suit your tastes.

Not only do these dishes highlight the vibrant Mexican culinary tradition, but they also offer nutritious, easy-to-make meals that the whole family will enjoy.

So, fire up the oven, grab your favorite white fish fillets, and get ready to savor the incredible flavors of Mexico with these baked fish recipes that will elevate your dinner game!

Baked Mexican-Style Tilapia with Garlic, Lime, and Chipotle

This baked tilapia recipe blends the savory flavors of garlic, lime, and chipotle peppers for a zesty, smoky fish dish. With a quick marinade and a short bake time, it’s a perfect weeknight dinner or a flavorful option for a family gathering. The chipotle adds just the right amount of heat, while the lime provides a fresh contrast.

Ingredients:

• 4 tilapia fillets
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, finely chopped
• Juice of 2 limes
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine olive oil, garlic, chopped chipotle, lime juice, cumin, salt, and pepper. Stir until the mixture forms a smooth paste.
3. Place the tilapia fillets in a shallow dish. Pour the marinade over the fish, ensuring each fillet is coated evenly. Let it marinate for 15-20 minutes.
4. Arrange the fillets on a baking sheet lined with parchment paper or lightly greased.
5. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
6. Garnish with fresh cilantro and serve immediately with your choice of sides like rice or roasted vegetables.

This baked tilapia recipe brings the perfect balance of smoky, spicy, and tangy flavors to your table. The chipotle and lime combination offers an exciting twist on a classic baked fish. It’s easy to prepare, making it a great choice for a busy evening, yet flavorful enough to impress guests at a dinner party. This dish pairs wonderfully with a fresh salad or a serving of Spanish rice, creating a well-rounded meal full of authentic Mexican taste.

Mexican Baked Fish Veracruzana

Inspired by the coastal flavors of Veracruz, this baked fish Veracruzana features a deliciously tangy tomato sauce, olives, capers, and a mix of traditional spices. This dish is perfect for seafood lovers who crave a little extra flavor complexity without the fuss of frying. It brings together the best of Mexican culinary traditions with the heartiness of a baked fish.

Ingredients:

• 4 white fish fillets (such as snapper or sea bass)
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 2 cups crushed tomatoes
• 1/2 cup green olives, pitted and chopped
• 2 tbsp capers
• 1 tsp oregano
• 1/2 tsp cumin
• 1/4 tsp red pepper flakes
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
3. Add the garlic and cook for an additional minute until fragrant.
4. Stir in the crushed tomatoes, olives, capers, oregano, cumin, and red pepper flakes. Simmer for 10 minutes, letting the flavors meld together. Season with salt and pepper.
5. Place the fish fillets in a baking dish. Pour the tomato-olive sauce over the fish.
6. Cover the baking dish with aluminum foil and bake for 20-25 minutes, until the fish flakes easily with a fork.
7. Remove the foil, sprinkle the cilantro over the fish, and bake for an additional 5 minutes.

This Mexican baked fish Veracruzana offers a rich, aromatic sauce with layers of flavor from the tomatoes, olives, and capers. The combination of herbs and spices brings a true taste of the Gulf Coast to your home. The baking method preserves the delicate texture of the fish while allowing the sauce to infuse every bite. It’s a perfect dish for special occasions or when you want to bring something extra to your dinner table. Serve with rice or tortillas to soak up the flavorful sauce!

Baked Mexican Spicy Red Snapper with Mango Salsa

This spicy baked red snapper features a simple yet vibrant blend of seasonings, complemented by a sweet and tangy mango salsa. The snapper is coated in a bold spice rub, then baked to perfection, and topped with the fresh salsa for a refreshing contrast. It’s a delightful balance of heat, flavor, and sweetness that embodies the spirit of Mexican coastal cuisine.

Ingredients:

• 4 red snapper fillets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 lime, juiced
• Salt and pepper to taste

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the chili powder, paprika, cumin, cayenne pepper, salt, and pepper. Rub this spice mix over both sides of the snapper fillets.
3. Drizzle olive oil over a baking dish and place the fillets in it. Squeeze lime juice over the fish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish is baking, prepare the mango salsa by combining all the salsa ingredients in a bowl. Toss gently to mix and set aside.
5. Once the fish is cooked, remove it from the oven and top each fillet with a generous spoonful of the mango salsa.

This baked red snapper with mango salsa is the perfect dish for those who love a combination of bold flavors and refreshing sweetness. The spice rub creates a flavorful crust on the fish, while the mango salsa adds a burst of freshness with every bite. The lime and cilantro in the salsa brighten up the rich, spicy fish, making it a well-balanced and satisfying meal. This recipe is great for summer dining, a festive occasion, or simply when you want to add a tropical flair to your dinner. Serve it with a side of grilled vegetables or a light salad to complete the meal.

Baked Mexican Fish with Poblano Peppers and Crema

This baked fish dish is infused with the smoky flavor of poblano peppers and topped with a rich, creamy Mexican crema sauce. The combination of tender white fish and roasted peppers creates a mouthwatering dish that’s both comforting and flavorful. The creamy sauce adds a luscious texture, making it a perfect main course for family meals or dinner parties.

Ingredients:

• 4 white fish fillets (such as cod or haddock)
• 2 poblano peppers
• 1 tbsp olive oil
• 1/2 cup Mexican crema (or sour cream)
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Place them in a sealed bag or covered bowl to steam for 10 minutes. Peel off the skin, remove the seeds, and chop the peppers into small pieces.
3. Drizzle olive oil over a baking dish and place the fish fillets inside. Season with salt, pepper, garlic powder, and paprika.
4. In a bowl, combine the Mexican crema, mayonnaise, lime juice, and chopped poblano peppers. Stir until smooth.
5. Spread the poblano crema mixture over the fish fillets and bake for 15-18 minutes, or until the fish flakes easily with a fork.
6. Garnish with fresh cilantro before serving.

This baked Mexican fish with poblano peppers and crema is a creamy, comforting dish that brings the earthy heat of poblanos together with the rich textures of fish and crema. The charred poblano peppers lend a smoky depth to the sauce, while the creamy topping complements the fish perfectly. It’s a simple yet impressive dish that pairs beautifully with rice, quinoa, or sautéed vegetables. Whether you’re cooking for a weeknight family meal or a special dinner, this dish will surely satisfy everyone’s taste buds with its unique flavor profile.

Baked Fish Tacos with Mexican Slaw

Baked fish tacos with Mexican slaw are a light, flavorful, and easy-to-make Mexican-inspired meal. The fish is seasoned with chili and cumin, baked to flaky perfection, and then topped with a tangy, crunchy Mexican slaw for added texture and zest. The combination of the spiced fish and creamy slaw makes for a perfect taco filling, whether for a casual weeknight dinner or a gathering with friends.

Ingredients:

• 4 white fish fillets (such as tilapia or cod)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro, for garnish

For the Mexican Slaw:

• 2 cups shredded cabbage (green or purple)
• 1/2 cup shredded carrots
• 1/4 red onion, thinly sliced
• 1 jalapeño, seeded and finely chopped
• 2 tbsp lime juice
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with chili powder, cumin, garlic powder, salt, and pepper.
3. Bake the fish for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish is baking, prepare the slaw by mixing together the cabbage, carrots, red onion, jalapeño, lime juice, mayonnaise, apple cider vinegar, salt, and pepper in a large bowl. Toss until everything is evenly coated.
5. Warm the tortillas in a skillet or microwave until pliable.
6. Once the fish is done, flake it into large pieces and assemble the tacos by placing the fish on the tortillas and topping with a generous amount of Mexican slaw.
7. Garnish with fresh cilantro and serve with lime wedges.

These baked fish tacos with Mexican slaw are the perfect balance of flavors and textures. The seasoned fish provides a hearty and flavorful base, while the slaw adds a refreshing crunch and creamy tang. These tacos are great for a quick dinner or a fun taco night with friends. The recipe can also be easily customized with different fish or additional toppings like avocado or salsa. The combination of smoky-spiced fish and zesty slaw creates a satisfying meal that’s full of vibrant Mexican flavors.

Baked Mexican Fish with Roasted Tomato and Avocado Salsa

Baked Mexican fish with roasted tomato and avocado salsa is a vibrant, flavorful dish that brings together tender, flaky fish with a fresh, roasted salsa topping. The roasted tomatoes and creamy avocado complement the spiced fish perfectly, creating a dish that’s both healthy and satisfying. It’s a wonderful way to enjoy the flavors of Mexico in a light, yet flavorful, baked fish recipe.

Ingredients:

• 4 fish fillets (such as cod, snapper, or mahi-mahi)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish

For the Roasted Tomato and Avocado Salsa:

• 4 medium tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, peeled and diced
• 1/4 red onion, finely chopped
• 1 jalapeño, finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets on a baking sheet, drizzle with olive oil, and season with chili powder, cumin, paprika, salt, and pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish is baking, prepare the salsa. Place the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast the tomatoes in the oven for 10-12 minutes until softened and slightly charred.
4. Once roasted, chop the tomatoes and combine with the diced avocado, red onion, jalapeño, cilantro, and lime juice in a bowl. Stir gently to combine.
5. Once the fish is done, plate the fillets and top with the roasted tomato and avocado salsa.

This baked Mexican fish with roasted tomato and avocado salsa is an explosion of flavor that highlights the freshness of roasted tomatoes and creamy avocado alongside perfectly baked fish. The combination of warm, spiced fish and cool, tangy salsa creates a harmonious contrast that’s both comforting and refreshing. It’s an ideal dish for anyone looking to enjoy a healthy, delicious meal with a Mexican twist. Serve it with a side of rice, beans, or roasted vegetables for a complete, satisfying meal.

Baked Mexican Fish with Mango and Jalapeño Salsa

This baked Mexican fish dish features a flavorful mango and jalapeño salsa that provides a beautiful balance of sweetness and heat. The fish is simply seasoned, baked to perfection, and then topped with a fresh, zesty salsa. The combination of tropical fruit, spicy jalapeños, and the mild fish makes for an unforgettable dish that’s light and bursting with flavor.

Ingredients:

• 4 white fish fillets (such as cod, halibut, or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Juice of 1 lime

For the Mango and Jalapeño Salsa:

• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1-2 jalapeños, finely chopped (adjust to your heat preference)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets in a baking dish. Drizzle with olive oil and season with chili powder, cumin, salt, and pepper. Squeeze the lime juice over the top and bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish is baking, prepare the mango and jalapeño salsa by combining the mango, red onion, jalapeños, cilantro, lime juice, and salt in a bowl. Toss to mix and set aside.
4. Once the fish is baked, top each fillet with a generous amount of the mango and jalapeño salsa and serve immediately.

This baked Mexican fish with mango and jalapeño salsa is a vibrant and flavorful dish that brings the perfect balance of sweetness, spice, and freshness. The juicy mango adds a tropical flair to the spicy jalapeños, while the seasoned fish provides a mild base to let the salsa shine. It’s a refreshing, light meal that’s ideal for warmer weather or anytime you want to enjoy a burst of flavors. Pair it with a side of grilled vegetables or a light salad for a complete, satisfying meal.

Baked Fish with Mexican Roasted Corn and Avocado Salad

This baked fish recipe is paired with a fresh and colorful roasted corn and avocado salad, offering a great mix of smoky, creamy, and tangy flavors. The fish is baked simply with Mexican spices, allowing the side salad to shine with its combination of roasted corn, creamy avocado, and a citrusy dressing. This dish is perfect for a summer meal or a casual dinner with family and friends.

Ingredients:

• 4 white fish fillets (such as cod or tilapia)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 lime, juiced

For the Roasted Corn and Avocado Salad:

• 2 ears of corn, husked and kernels cut off the cob
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets in a baking dish, drizzle with olive oil, and sprinkle with smoked paprika, chili powder, cumin, salt, and pepper. Squeeze lime juice over the fish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish is baking, prepare the roasted corn and avocado salad. In a skillet, heat the olive oil over medium heat and add the corn kernels. Roast the corn for 5-7 minutes until lightly charred and golden.
4. Remove the corn from the heat and allow it to cool. In a large bowl, combine the corn, diced avocado, red onion, cilantro, lime juice, salt, and pepper. Toss gently to combine.
5. Once the fish is done, serve the fillets alongside the roasted corn and avocado salad.

This baked fish with roasted corn and avocado salad is a perfect combination of hearty fish and a fresh, vibrant side salad. The smoky spices on the fish pair wonderfully with the sweet, charred corn and creamy avocado in the salad. It’s a balanced, nutritious meal that feels light yet satisfying. Whether you’re cooking for a summer gathering or a weeknight dinner, this dish is sure to impress with its mix of textures and flavors. Pair it with a cold beverage like iced tea or a crisp white wine for a truly refreshing meal.

Baked Mexican Fish with Cilantro-Lime Rice

This baked Mexican fish dish is served with cilantro-lime rice, a simple yet flavorful side that complements the fish perfectly. The fish is seasoned with traditional Mexican spices, baked until flaky and tender, and paired with the zesty rice that adds a burst of freshness and a hint of citrus. It’s a well-rounded, delicious meal that’s perfect for a busy weeknight or a family dinner.

Ingredients:

• 4 white fish fillets (such as cod or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Juice of 1 lime

For the Cilantro-Lime Rice:

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets on a baking sheet, drizzle with olive oil, and season with chili powder, cumin, paprika, salt, and pepper. Squeeze lime juice over the fish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish is baking, prepare the cilantro-lime rice. In a medium saucepan, bring the water to a boil. Add the rice, olive oil, and salt, and reduce the heat to low. Cover and cook for about 18-20 minutes, until the rice is tender and the water is absorbed.
4. Fluff the rice with a fork and stir in the lime juice and fresh cilantro.
5. Serve the baked fish fillets with a generous portion of cilantro-lime rice on the side.

This baked Mexican fish with cilantro-lime rice is a wonderfully simple yet flavorful meal. The fish, with its perfect blend of spices, is complemented by the bright, citrusy rice, making it a comforting and balanced dish. The rice is the ideal sidekick to the fish, providing just the right amount of freshness to offset the warm spices. This dish is perfect for a quick and satisfying dinner, especially when served with a side of sautéed vegetables or a light salad. It’s a delicious way to enjoy a Mexican-inspired meal that’s both healthy and full of flavor.

Baked Mexican Fish with Tomatillo Sauce

This baked Mexican fish recipe is topped with a tangy and savory tomatillo sauce, giving the dish a burst of flavor. The fish is baked simply, allowing the fresh tomatillo sauce to shine with its slightly tart, zesty profile. It’s a perfect balance of flavors—earthy, tangy, and a touch of heat. This dish pairs wonderfully with rice, beans, or a simple salad for a complete meal.

Ingredients:

• 4 white fish fillets (such as tilapia, cod, or haddock)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Juice of 1 lime

For the Tomatillo Sauce:

• 5-6 tomatillos, husked and rinsed
• 1 small onion, quartered
• 2 cloves garlic
• 1-2 jalapeños, seeded (adjust heat level as preferred)
• 1/4 cup fresh cilantro
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets on a baking sheet, drizzle with olive oil, and season with chili powder, cumin, salt, and pepper. Squeeze lime juice over the fish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish is baking, make the tomatillo sauce. In a saucepan, add the tomatillos, onion, garlic, and jalapeños. Cover with water and bring to a boil. Reduce the heat and simmer for about 10 minutes until the tomatillos soften and change color.
4. Drain the vegetables and transfer them to a blender or food processor. Add cilantro, lime juice, and salt, then blend until smooth.
5. Once the fish is done, pour the tomatillo sauce over the fish fillets and serve immediately.

This baked Mexican fish with tomatillo sauce brings a fresh, tangy kick to your dinner table. The vibrant green sauce, with its combination of tart tomatillos and zesty cilantro, complements the mild fish beautifully. The simplicity of the baked fish allows the sauce to be the star, creating a dish that’s both flavorful and healthy. Serve with a side of rice or black beans to complete this Mexican-inspired meal that’s sure to please everyone at the table.

Baked Mexican Fish with Pineapple Salsa

This baked Mexican fish is paired with a sweet and tangy pineapple salsa that enhances the delicate flavors of the fish. The fish is seasoned with classic Mexican spices, baked until tender, and topped with a refreshing salsa made from pineapple, cilantro, and lime. This dish is a perfect blend of sweet, savory, and spicy, ideal for a light yet satisfying dinner.

Ingredients:

• 4 white fish fillets (such as cod, mahi-mahi, or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Juice of 1 lime

For the Pineapple Salsa:

• 1 cup fresh pineapple, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets on a baking sheet, drizzle with olive oil, and season with chili powder, cumin, salt, and pepper. Squeeze lime juice over the fish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish is baking, prepare the pineapple salsa by combining the diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently to combine.
4. Once the fish is done, top each fillet with a generous amount of pineapple salsa and serve immediately.

This baked Mexican fish with pineapple salsa is a wonderfully light and refreshing dish that balances sweet, spicy, and savory flavors. The zesty pineapple salsa provides a burst of tropical freshness that complements the tender fish perfectly. This dish is ideal for a warm-weather meal, adding a bit of sunshine to your table. Serve with a side of grilled vegetables or a light salad to make a complete and vibrant meal that will leave everyone satisfied.

Baked Mexican Fish with Roasted Sweet Potatoes and Black Beans

This baked Mexican fish recipe is paired with roasted sweet potatoes and black beans, creating a hearty and nutritious meal with a touch of sweetness and spice. The seasoned fish bakes to a perfect flakiness, and the roasted sweet potatoes add a caramelized flavor that pairs wonderfully with the smoky, spiced beans. This dish is full of Mexican-inspired flavors and is both filling and satisfying.

Ingredients:

• 4 white fish fillets (such as cod, tilapia, or snapper)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Juice of 1 lime

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with paprika, salt, and pepper. Toss to coat and roast for 20-25 minutes, or until tender and caramelized.
3. While the sweet potatoes are roasting, place the fish fillets on a baking sheet, drizzle with olive oil, and season with chili powder, cumin, salt, and pepper. Squeeze lime juice over the fish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the fish and sweet potatoes are cooking, heat the black beans in a saucepan over medium heat. Stir in the cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to combine. Stir in the fresh cilantro just before serving.
5. Serve the baked fish alongside the roasted sweet potatoes and black beans.

This baked Mexican fish with roasted sweet potatoes and black beans is a flavorful, satisfying dish that brings together the perfect combination of sweetness, spice, and smokiness. The roasted sweet potatoes add a rich, caramelized flavor that pairs beautifully with the spiced fish and hearty black beans. This meal is not only delicious but also packed with nutrients, making it a well-rounded option for a healthy, Mexican-inspired dinner. Whether you’re serving it for a casual family meal or for guests, this dish will surely impress with its vibrant flavors and textures.

Baked Mexican Fish with Spicy Roasted Carrots

This baked Mexican fish recipe features a side of spicy roasted carrots, creating a perfect combination of light fish and bold, smoky vegetables. The fish is seasoned with classic Mexican spices and baked until tender, while the carrots are roasted with chili powder, cumin, and garlic, adding a satisfying contrast in texture and flavor. This dish is both nutritious and flavorful, ideal for anyone looking to enjoy a meal that’s both healthy and full of vibrant flavors.

Ingredients:

• 4 white fish fillets (such as cod, tilapia, or snapper)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Juice of 1 lime

For the Spicy Roasted Carrots:

• 4 large carrots, peeled and cut into sticks
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets in a baking dish, drizzle with olive oil, and season with chili powder, cumin, salt, and pepper. Squeeze lime juice over the fish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish is baking, prepare the spicy roasted carrots. In a bowl, toss the carrot sticks with olive oil, chili powder, cumin, garlic, salt, and pepper until evenly coated.
4. Spread the carrots out on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.
5. Once the fish and carrots are done, serve them together, garnished with fresh cilantro.

This baked Mexican fish with spicy roasted carrots is a delightful combination of light, flaky fish and flavorful, spicy vegetables. The smoky spices on the fish are perfectly complemented by the sweetness and heat of the roasted carrots, making for a well-balanced and satisfying meal. The freshness of the cilantro garnish ties everything together, adding a burst of flavor. This dish is great for those looking for a healthy, easy-to-make dinner that still packs a punch with vibrant Mexican flavors.

Baked Mexican Fish with Creamy Avocado and Corn Salad

This baked Mexican fish recipe is paired with a creamy avocado and corn salad that adds a refreshing touch to the meal. The fish is baked to perfection with a simple blend of spices, while the salad provides a creamy contrast with its sweet corn, avocado, and tangy lime dressing. Together, they make a satisfying dish that’s light yet indulgent, perfect for a summer dinner or an easy weeknight meal.

Ingredients:

• 4 white fish fillets (such as cod, mahi-mahi, or tilapia)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Juice of 1 lime

For the Creamy Avocado and Corn Salad:

• 1 cup cooked corn kernels (fresh, frozen, or canned)
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp mayonnaise or Greek yogurt
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets on a baking sheet, drizzle with olive oil, and season with chili powder, cumin, salt, and pepper. Squeeze lime juice over the fish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish is baking, prepare the creamy avocado and corn salad. In a bowl, combine the cooked corn, diced avocado, red onion, and cilantro.
4. Add the mayonnaise (or Greek yogurt), lime juice, salt, and pepper. Toss gently to combine, being careful not to mash the avocado.
5. Once the fish is done, serve the fillets with a generous portion of the creamy avocado and corn salad on the side.

This baked Mexican fish with creamy avocado and corn salad is a delicious and satisfying meal that combines the richness of avocado with the sweet and savory flavors of the fish. The salad adds a creamy, tangy balance to the smoky spiced fish, making it a refreshing contrast. It’s a perfect dish for warm weather, offering both comfort and lightness. Whether served as a family dinner or for a gathering with friends, this meal is sure to be enjoyed by all.

Baked Mexican Fish with Zesty Lime and Cilantro Dressing

This baked Mexican fish is paired with a zesty lime and cilantro dressing that elevates the flavors of the dish. The fish is lightly seasoned and baked to flaky perfection, while the dressing adds a fresh, tangy touch that enhances the overall flavor profile. The combination of lime, cilantro, and garlic makes for a vibrant, refreshing topping that complements the fish beautifully. This dish is perfect for anyone looking for a light yet flavorful meal.

Ingredients:

• 4 white fish fillets (such as tilapia, cod, or snapper)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Juice of 1 lime

For the Zesty Lime and Cilantro Dressing:

• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets on a baking sheet, drizzle with olive oil, and season with chili powder, cumin, salt, and pepper. Squeeze lime juice over the fish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish is baking, prepare the zesty lime and cilantro dressing. In a small bowl, whisk together the cilantro, lime juice, olive oil, garlic, salt, and pepper until well combined.
4. Once the fish is done, drizzle the lime and cilantro dressing over the fillets before serving.

This baked Mexican fish with zesty lime and cilantro dressing is the perfect balance of fresh, tangy, and smoky flavors. The light, flaky fish pairs beautifully with the bright, citrusy dressing, creating a vibrant and refreshing meal. The dressing adds a burst of flavor without overpowering the fish, making it the perfect complement. This dish is ideal for anyone looking to enjoy a healthy, flavorful dinner that’s quick and easy to prepare, while still offering the delicious flavors of Mexico.

Note: More recipes are coming soon!