Description
These Crispy Baked Fish Tacos are a healthier twist on the classic dish, featuring tender white fish coated in a crispy panko crust and served in warm tortillas with fresh toppings. Easy to make and bursting with flavor, they are perfect for a quick weeknight dinner or a fun weekend meal.
Ingredients
Scale
Fish:
- 1 lb white fish fillets (like cod or tilapia)
Breading:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Additional:
- cooking spray or olive oil spray
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1/2 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 avocado, sliced
- lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the fish: Pat the fish dry and cut into taco-sized strips.
- Breading station: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with chili powder, cumin, garlic powder, salt, and pepper.
- Coat the fish: Dredge each fish piece in flour, dip in egg, and coat with seasoned panko.
- Bake: Place the coated fish on the baking sheet, spray with cooking spray, and bake for 15–18 minutes until golden and crispy, flipping halfway through.
- Warm tortillas: Warm the tortillas in a dry skillet or microwave.
- Assemble tacos: Fill each tortilla with baked fish, shredded cabbage, cilantro, red onion, and avocado slices.
- Serve: Serve with lime wedges.
Notes
- For extra crunch, broil the fish for the last 1–2 minutes.
- Add a drizzle of crema or your favorite taco sauce for more flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
