Crispy Oven-Baked Fish Tacos

At the heart of any great fish taco is the fish itself. For this recipe, we recommend using white fish fillets, such as cod or tilapia. These fish are not only mild in flavor, making them an excellent canvas for various seasonings, but they also boast a flaky texture that holds up beautifully when baked. Cod, in particular, is known for its firm flesh and slightly sweet taste, while tilapia offers a tender, buttery quality. Both options are rich in protein and low in calories, making them a nutritious choice for any meal.

Discover the deliciousness of Crispy Oven-Baked Fish Tacos, a healthier twist on a classic favorite. Originating from Mexico, these tacos combine flaky white fish with vibrant toppings, all wrapped in warm tortillas for an unforgettable meal. By baking instead of frying, you maintain that satisfying crunch while cutting down on calories. Packed with protein and omega-3s, these tacos offer both flavor and nutrition, making them perfect for any occasion. Enjoy a culinary journey right in your kitchen!

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Ingredients

1 pound white fish fillets (such as cod or tilapia)

1 cup panko breadcrumbs (for extra crunch)

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional for added heat)

Salt and pepper, to taste

8 small corn or flour tortillas

2 cups shredded green cabbage

1 avocado, thinly sliced

1 lime, cut into wedges

Fresh cilantro, for garnish

Your preferred hot sauce, for serving

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to make cleanup easier afterward.

Prepare the Fish: Use paper towels to pat the fish fillets dry. Next, slice the fillets into strips that are roughly 1 inch wide. In a mixing bowl, season the fish strips generously with salt, pepper, garlic powder, smoked paprika, and cayenne pepper (if you desire some heat).

Set Up the Breading Station: Prepare your breading area by placing all-purpose flour in the first shallow bowl, whisking the eggs in the second bowl until frothy, and putting the panko breadcrumbs in the third bowl.

Bread the Fish: Take each fish strip and first dredge it in the flour, shaking off any excess. Then, dip the strip into the egg mixture, letting any surplus egg drip back into the bowl. Finally, coat it thoroughly in the breadcrumbs to ensure every part of the fish is covered for that perfect crunch.

Bake the Fish: Lay the coated fish strips onto the prepared baking sheet in a single layer. Lightly spray them with cooking spray to help achieve a golden-brown crust. Bake in the preheated oven for 12-15 minutes, flipping the strips halfway, until they are crispy and cooked through.

Warm the Tortillas: During the final few minutes of baking, wrap your tortillas in aluminum foil and place them in the oven for about 5 minutes to warm them up.

Assemble the Tacos: Once the fish is done and tortillas are warm, it's time to assemble the tacos. Place several pieces of crispy fish onto a warmed tortilla. Top with a generous amount of shredded cabbage and a few slices of fresh avocado. Garnish each taco with a sprinkle of fresh cilantro.

Serve: Present your delicious fish tacos with lime wedges on the side and your favorite hot sauce for an extra kick. Gather your friends and family to enjoy these crispy oven-baked fish tacos together!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings