Go Back
–+ servings
Crispy Baked Fish Tacos

Crispy Baked Fish Tacos

This Crispy Baked Fish Tacos recipe features panko-crusted fish and zesty cilantro-lime slaw.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 12 tacos
Calories 350 kcal

Equipment

  • blender
  • baking sheet
  • medium bowl
  • wire rack
  • parchment paper

Ingredients
  

Chipotle Crema

  • ½ cup plain Greek yogurt (or mayo)
  • 1 piece chipotle chile in adobo sauce
  • 1 tablespoon lime juice
  • ¼ teaspoon fine sea salt

Fish

  • 1 cup panko breadcrumbs
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly-cracked black pepper
  • 1 piece egg, whisked
  • 1 ½ pounds firm white fish such as cod or halibut, cut into 2-inch pieces

Tacos Assembly

  • 12 pieces corn or flour tortillas warmed
  • 2 pieces fresh avocados peeled, pitted and sliced
  • 1 batch Cilantro Lime Slaw (optional)
  • optional toppings chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.

Instructions
 

Chipotle Crema

  • Combine all ingredients in a blender and puree until smooth. Set aside until ready to use.

Cilantro Lime Slaw

  • Follow the directions for Cilantro Lime Slaw.

Fish Preparation

  • Heat oven to 375°F. Spread the panko out in an even layer on a medium baking sheet. Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown.
  • Transfer the panko to a medium bowl, and dust off the baking sheet for future use.
  • Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the mixture until combined.
  • Set up an assembly line with the fish, whisked egg, panko mixture and parchment-covered baking sheet. Dip a piece of fish in the egg, then transfer it to the panko mixture to coat on all sides.
  • Transfer the coated fish to the baking sheet. Repeat the process with the remaining fish.
  • Bake the fish for 10 minutes, or until cooked through and opaque and flakes easily with a fork. Transfer baking sheet to a wire rack and use a fork to roughly flake the fish into smaller pieces.

Taco Assembly

  • Fill a tortilla with a few spoonfuls of slaw, followed by the fish, and any desired toppings. Drizzle with the chipotle crema and serve immediately.

Notes

See notes above for possible ingredient variations.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 1mg
Keyword baked tacos, Crispy Baked Fish Tacos, easy tacos, fish tacos, healthy tacos, panko fish
Tried this recipe?Let us know how it was!