Crispy Baked Fish Tacos
Crispy Baked Fish Tacos are a healthier alternative to traditional fried fish tacos, featuring flaky white fish coated in a crunchy Panko breadcrumb mixture, served in warm tortillas with fresh toppings like cabbage slaw, avocado, and lime.
Ingredients
- 1.5 lbs White Fish (Cod, Tilapia, or Mahi-Mahi)
- 1.5 cups Panko Breadcrumbs
- 1/2 cup All-Purpose Flour
- 2 large Eggs (beaten)
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder
- 1/2 tsp Cumi
- 1/2 tsp Garlic Powder
- Salt and Black Pepper to taste
- 12 small Corn or Flour Tortillas
- 2 cups Shredded Cabbage (Slaw mix)
- 1/4 cup Fresh Cilantro (chopped)
- 2 Fresh Lime Wedges
- 1 large Avocado or Guacamole
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a wire rack.
- Set out three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with Panko breadcrumbs mixed with spices.
- Pat the fish fillets dry, cut them into strips, and dredge each piece in flour, then egg, and finally press into the Panko mixture.
- Place the breaded fish on the prepared baking sheet and lightly spray the tops with olive oil.
- Bake for 12 to 15 minutes until the fish is opaque and the coating is golden brown.
- Warm the tortillas in a dry skillet for about 30 seconds per side.
- Assemble the tacos by placing two strips of fish in each tortilla, topping with cabbage slaw, avocado, cilantro, and a squeeze of lime.
Notes
For extra crunch, use a wire rack for baking. Store leftovers in separate containers to maintain texture.