Preheat your oven to 425° F and line a baking sheet with parchment paper or foil. Pat dry the white fish filets with paper towels to remove any excess moisture. Drizzle the fish with olive oil on both sides, ensuring even coverage for moisture and flavor. The oil will also help the spices stick. Combine the chili powder, ground cumin, salt, paprika, garlic powder, onion powder, dried oregano, and black pepper in a small bowl. This spice mix will add a depth of flavor to our fish. Sprinkle the seasoning blend generously all over the fish. Make sure each side is coated well. This is where the magic happens, so don’t be shy with the spices! Place the seasoned fish on the prepared baking sheet, making sure they are not crowded. Give them space to breathe and cook evenly. Bake in the preheated oven for about 12 to 15 minutes. You're looking for the fish to flake easily at the thickest point. Check the internal temperature; it should reach 140 degrees F for safe consumption. Once cooked, remove the fish from the oven and let it rest for a few moments. This allows the juices to redistribute, keeping the fish moist. Using a fork, break the fish apart into bite-sized pieces. This makes it easy to load into your tortillas. Warm the corn tortillas briefly in a skillet or microwave, just until pliable. This enhances their flavor and texture. Assemble your tacos by placing a generous amount of the baked fish into each tortilla. Top with slices of avocado, tomato, purple onion, cilantro, and a sprinkle of cotija cheese. Finish off with a squeeze of fresh lime juice over the top. This adds that extra zesty kick that ties everything together. Enjoy your delicious Baked Fish Tacos, and don’t forget to share them with friends and family!
