I just love how easy these baked masala fish tacos are to make and of course how much easier they are to devour! The garam masala spice rub makes these fish tacos really stand out! The spicy masala paired with a delicate white fish topped with a fresh kachumbar pico and creamy jalapeño garlic mayo all wrapped up in a warm tortilla, how is that not the perfect bite!!
Add Some Masala to Your Next Taco Night!
I like to use a dry spice rub for this baked fish. I've tried making a spice paste of sorts about the additional moisture I added to the spice rub did not contribute well to the cooked texture of the fish and it was harder to evenly distribute over the fish fillets. The quickest and most flavorful way to season this fish is just a nice combination of dry spices. The dry rub will give you that nice crust on the outside of the fillets.
Ingredients for Baked Masala Fish Tacos
Fish fillets: The great thing about the prep of these fish tacos is actually just how easy it is! I barely even touch the fish! I like to grab the tilapia fillets (or your preferred flakey white fish fillets) and just put them straight down on the baking sheet. Then sprinkle evenly with the spice rub. Pat the spice rub down so it adheres to the fish. And that baking pan goes into the preheated oven. Take it out after 10 minutes and that is it!
It is so quick I don't always have time to get the kachumbar pico and jalapeño garlic mayo ready in the time it is cooking! But it is really nice to a have a fresh bite of veggies in a taco.
What's in Kachumbar Pico?
So kachumbar pico is just a simple fusion of kachumbar (which is just a simple fresh salad served in Indian made of tomatoes, onions, cucumbers) with a classic pico de gallo (a fresh salsa made with tomatoes, cilantro, onions, lime juice, jalapeño peppers). They have a lot of the same ingredients so it is actually a pretty easy fusion and it is a really fresh and amazing pairing with the spicy fish.
- Jalapeno Pepper
- Chaat Masala
I always need a sauce with my tacos so I like making this jalapeno garlic mayo to top these baked masala fish tacos with.
All you need for this Jalapeno Garlic Mayo is:
I just throw all of the ingredients in the blender and its good to go!
(Pro Tip: make some extra! This spicy mayo is great on sandwiches too!)
- Jalapeno pepper
- Cumin seeds
- Lime Juice
For more delicious spicy seafood recipes, check out: Tandoori Crab Cake Sliders, Shrimp Tikka Masala with Gobi Grits, Spicy Tomato Garlic Salmon, Sun-Dried Tomato Crab Spaghetti with Chili Garlic Oil
Masala Fish Tacos
Masala Fish Tacos
- 1 pound Tilapia Fillets or any white flakey fish fillets you prefer
- 2 teaspoons garam masala
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tomato finely chopped
- 1 cucumber finely diced
- ½ red onion finely diced
- 1 tablespoon cilantro chopped
- ½ teaspoon chaat masala
- ½ jalapeno deseeded and diced
- 1 garlic clove grated
Jalapeno Garlic Mayo
- ½ jalapeno deseeded and chopped
- 1 garlic
- 2 tablespoons mayonnaise
- ½ teaspoon toasted cumin seeds
- 1 lime juice of
- salt if needed
Other Ingredients for Tacos
- avocado diced
Fish Masala Filets
- Combine all of the spices for the masala fish in a small bowl to create the dry rub.
- Line a baking sheet with parchment paper. Lay out fish fillets on parchment paper and spray with cooking oil. Sprinkle the dry rub masala evenly over the filets and press lightly to make sure the masala adheres. Bake at 350°F for 10 minutes.
- Combine all of the ingredients in a small bowl. Mix together.
- Set aside to serve with tacos
Jalapeno Garlic Mayo
- In a small blender, add all of the ingredients for the mayo. Blend until smooth.
- Set aside in a small bowl for serving.
Assemble the Fish Tacos
- Warm tortillas in a damp paper towel in the microwave or lightly char on the stove. Layer the tortillas with fish fillets, kachumbar pico, jalapeno garlic mayo and avocado!