The Fish Tacos You’ll Want to Make Every Night This Week

Few dishes are as satisfying as a fish taco—but making them at home often leaves your kitchen smelling like cod for days. Luckily, there’s a better way: “This recipe combines the joy and flavor of a restaurant taco with the ease of an oven bake,” says recipe developer and tester Mary Dodd. The cooking method also works perfectly both for quick weeknight dinners and for hosting: “You throw them in the oven, then prep the rest of the components while they cook.”

That includes a fresh carrot and cabbage slaw for a bit of crunch, and a creamy chipotle sauce to round out the flavors with just the right amount of heat. And if you’re accommodating different dietary preferences, a couple of easy swaps can make it paleo, vegetarian, or vegan.

Garnish the tacos with some charred lime halves for a smoky, sweet (and impressive) finishing touch.