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Crispy Baked Fish Tacos

Crispy Baked Fish Tacos

Enjoy these Crispy Baked Fish Tacos made with panko-crusted fish and zesty cilantro-lime slaw.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 12 servings
Calories 250 kcal

Equipment

  • blender
  • baking sheet
  • Medium bowl
  • fork
  • Parchment Paper

Ingredients
  

To Make The Chipotle Crema

  • 0.5 cup plain Greek yogurt (or mayo)
  • 1 each chipotle chile in adobo sauce
  • 1 tablespoon lime juice
  • 0.25 teaspoon fine sea salt

To Make The Fish

  • 1 cup panko breadcrumbs
  • 2 teaspoons chili powder *
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 0.5 teaspoon freshly-cracked black pepper
  • 1 each egg whisked
  • 1.5 pounds firm white fish (such as cod or halibut, cut into 2-inch pieces)

To Assemble The Tacos

  • 12 each corn or flour tortillas warmed
  • 2 each fresh avocados peeled, pitted and sliced
  • 1 batch Cilantro Lime Slaw (see link)
  • optional toppings chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.

Instructions
 

To Make The Chipotle Crema

  • Combine all ingredients in a blender and puree until smooth. Set aside until ready to use.

To Make The Cilantro Lime Slaw

  • Follow the directions here.

To Make The Fish

  • Heat oven to 375°F. Spread the panko out in an even layer on a medium baking sheet. Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown. (Keep a close eye on the panko so that it does not burn.) Transfer the panko to a medium bowl, and dust off the baking sheet for future use.
  • Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the mixture until combined.
  • Now, set up an assembly line with the (1) fish, (2) whisked egg, (3) panko mixture and (4) parchment-covered baking sheet. Using your right hand, dip a piece of fish in the egg so that it is coated on all sides. Then, using your left hand, transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides. Using your left hand, transfer the fish to the baking sheet. Then repeat the process with the remaining fish.
  • Bake the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork. (Internal temperature should be 145°F.) Transfer baking sheet to a wire rack, then use a fork to roughly flake the fish into smaller pieces.

To Assemble The Tacos

  • Fill a tortilla with a few spoonfuls of the slaw, followed by the fish, and any desired toppings. Drizzle with the chipotle crema and serve immediately.

Notes

Chili Powder: I’m referring to the general chili powder sold in American grocery stores (not cayenne!). Crispy Panko: To make the panko even crispier, feel free to toss it with 1 tablespoon of oil before toasting it in the oven. I recommend letting the panko toast in the oven until it reaches a pretty deep golden brown for maximum crispiness. Fish Internal Temperature: The FDA says that the safe internal temperature for cooked fish is 145°F. I usually pull mine out of the oven around 135-140°F, since the temperature will continue to rise a few degrees more while the fish rests.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 1gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 5mg
Keyword baked tacos, chipotle crema, Crispy Baked Fish Tacos, fish tacos, healthy tacos, panko fish
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