Crispy Baked Fish Tacos

Fish tacos have become a culinary staple that seamlessly blends fresh ingredients with delightful textures and flavors. Originating from coastal regions, these tacos have captured the hearts (and taste buds) of food lovers around the world. The traditional version of fish tacos often features fried fish, providing a satisfying crunch with every bite. However, for those seeking a healthier alternative, crispy baked fish tacos present an enticing option, allowing you to indulge in all the joy of this beloved dish without the added calories and grease.

Discover the mouthwatering world of crispy baked fish tacos, a healthier twist on a classic favorite! These tacos feature flaky white fish, like cod or tilapia, coated in a light panko breadcrumb crust that's baked to perfection. Enjoy customizable toppings including fresh cabbage, creamy avocado, and zesty sauces, making each taco a unique experience. Perfect for casual dinners or gatherings, this dish is packed with flavor and nutrition, offering a delightful culinary adventure for everyone.

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Ingredients

For the Fish:

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

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

Zest of 1 lime

For the Tacos:

8 small corn tortillas

2 cups shredded cabbage (green or purple)

1 ripe avocado, sliced

1/4 cup fresh cilantro, chopped

1/2 cup sour cream or Greek yogurt

1 lime, cut into wedges

Hot sauce (optional)

For the Sauce:

1/2 cup Greek yogurt or sour cream

2 tablespoons lime juice

1 teaspoon honey

Salt and pepper to taste

Instructions

Prepare the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Fish:

- Pat the fish fillets dry with paper towels and cut them into strips.

- In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. Mix well.

- In a second bowl, beat the eggs. In a third bowl, add the panko breadcrumbs mixed with lime zest for extra flavor.

- Dip each fish piece into the flour mixture, then into the eggs, and finally coat it with the panko breadcrumbs.

- Place the coated fish onto the prepared baking sheet. Drizzle olive oil over the tops of the fish strips to enhance crispiness.

Bake the Fish: Bake the fish in the preheated oven for 12-15 minutes or until golden brown and crispy. Flip halfway through cooking for even crispness.

Make the Sauce: In a small bowl, whisk together the Greek yogurt (or sour cream), lime juice, honey, and a pinch of salt and pepper. Adjust to taste and set aside.

Prepare the Tacos: While the fish is baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, just until they are pliable.

Assemble the Tacos:

- Once the fish is done, layer a few pieces of crispy fish onto each tortilla.

- Top with shredded cabbage, avocado slices, and fresh cilantro.

- Drizzle the prepared sauce over the toppings and add hot sauce if desired.

Serve: Serve the tacos with lime wedges on the side for squeezing over the top just before eating.

Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 4 servings