Crispy Oven-Baked Fish Tacos

In recent years, fish tacos have surged in popularity, becoming a staple in many households across the globe. These tantalizing treats are celebrated not only for their vibrant flavors but also for their impressive versatility. Whether you're looking for a quick weeknight dinner or a dish to impress at a casual gathering, the crispy oven-baked fish taco is an excellent choice. This recipe takes fresh ingredients and elevates them with a healthy twist, ensuring that your meal is both nutritious and delicious. With a crunchy panko coating, succulent fish, and a variety of toppings to choose from, these tacos promise to satisfy your cravings while keeping your health goals in mind.

Discover the delicious world of crispy oven-baked fish tacos, a perfect blend of healthy eating and vibrant flavors. This versatile dish, featuring succulent white fish like tilapia or cod, is easy to customize with your favorite toppings, from fresh avocado to zesty salsa. Learn how to achieve that irresistible crunch with panko breadcrumbs and how to layer ingredients for the ultimate taco experience. Whether it's for a quick meal or a gathering, these fish tacos are sure to delight your taste buds. Dive into this flavorful journey and enjoy a nutritious meal that's both satisfying and fun to make!

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Ingredients

1 lb white fish fillets (tilapia, cod, or haddock)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tbsp taco seasoning (adjust to taste)

1 tsp chili powder

Salt and pepper, to taste

8 small corn or flour tortillas

1 ripe avocado, sliced

1 cup red cabbage, finely shredded

1/2 cup fresh cilantro, finely chopped

1 lime, cut into wedges

1/2 cup sour cream or Greek yogurt

Optional: hot sauce for serving

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). To simplify cleanup later, line a baking sheet with parchment paper.

Prepare the Fish: Take the fish fillets and pat them dry carefully using paper towels. Season both sides generously with taco seasoning, chili powder, salt, and pepper, ensuring every fillet is well-coated with the spices.

Set Up Breading Station:

- In a shallow bowl, add the all-purpose flour.

- In a separate bowl, whisk the eggs together until they are frothy and well combined.

- In a third bowl, mix the panko breadcrumbs with a pinch of salt and a bit of taco seasoning to infuse extra flavor.

Bread the Fish: For each fish fillet, follow these steps for coating: first, dredge it in the flour, shaking off any excess; next, dip it into the frothy eggs; finally, coat it thoroughly with the seasoned panko breadcrumbs. Arrange the breaded fillets on the prepared baking sheet, ensuring they are spaced apart for even cooking.

Bake the Fish: To help achieve a crispy texture, drizzle a small amount of olive oil over the breaded fish or spritz them with cooking spray. Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the fish is golden brown and cooked through (the internal temperature should register at 145°F/63°C).

Warm the Tortillas: While the fish is baking, warm the tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side until they become pliable. Alternatively, you can wrap them in foil and heat them in the oven during the last few minutes of the fish’s cooking time.

Assemble the Tacos: Once the fish has baked to perfection, take it out of the oven. Break the fish into bite-sized pieces, placing 2-3 pieces on each tortilla. Top each taco with a generous amount of shredded red cabbage, slices of creamy avocado, and a sprinkle of fresh cilantro. Add a delicious drizzle of sour cream or Greek yogurt and squeeze fresh lime juice on top for an extra zing.

Serve: Enjoy your tacos immediately while they are warm. Serve with extra lime wedges and hot sauce on the side for those who enjoy a bit of heat.

Prep Time, Total Time, Servings: 15 min | 35 min | 4 servings