1-First Step: Get the oven and pan ready. Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil so cleanup stays quick. This step matters because the fish cooks fast, and you want everything ready before the seasoning goes on.

2-Second Step: Prep the fish. Pat the 1 1/2 pounds of white fish filets dry with paper towels. If the fish has extra moisture, the spice blend will slide off instead of sticking. For the best texture, fully defrost frozen fish in the fridge overnight or in cool water for about 30 minutes.

3-Third Step: Add oil and seasoning. Drizzle the fish with 1 tablespoon extra virgin olive oil on all sides. Then mix the chili powder, cumin, garlic powder, paprika, salt, onion powder, dried oregano, and black pepper in a small bowl. Sprinkle the spice blend evenly over the fish on all sides, pressing gently so it sticks. This gives the baked fish tacos their bold flavor without needing a long marinade.

4-Fourth Step: Bake until flaky. Place the seasoned fish on the prepared baking sheet. Bake for 12 to 15 minutes, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 140°F. A good rule of thumb is about 10 minutes per inch of thickness at 425°F. If your fillets are thinner, check them a little early so they do not dry out. How to tell when the fish is done. The fish should look opaque and separate into moist flakes. If you have an instant-read thermometer, aim for 140°F to 145°F in the thickest part. That temperature range gives you tender fish that is safe to eat and still juicy. For more details on nutrition in white fish, take a look at the white fish nutrition chart.

5-Final Step: Build the tacos and serve. Warm the 8 small white corn tortillas so they are soft and easy to fold. Break the baked fish into pieces, then add it to the tortillas. Top with sliced avocado, diced roma tomato, diced purple onion, chopped cilantro, and crumbled cotija cheese. Finish with a squeeze of lime juice from the 2 lime wedges. Serve right away while the fish is warm.