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Crispy Baked Fish Tacos Recipe

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4 from 39 reviews

These Crispy Baked Fish Tacos are a flavorful, healthier alternative to fried tacos, featuring tender white fish coated in a toasted panko and spice crust, baked to perfection and served with a zesty chipotle crema, fresh avocado slices, and vibrant cilantro lime slaw for a perfect balance of textures and flavors.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Chipotle Crema

  • 1/2 cup plain Greek yogurt (or mayo)
  • 1 chipotle chile in adobo sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon fine sea salt

Fish Coating

  • 1 cup panko breadcrumbs
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1 egg (whisked)

Main Ingredients

  • 1 1/2 pounds firm white fish (such as cod or halibut, cut into 2-inch pieces)
  • 12 corn or flour tortillas (warmed)
  • 2 fresh avocados (peeled, pitted and sliced)
  • 1 batch Cilantro Lime Slaw (prepared separately)

Optional Toppings

  • Chopped fresh cilantro
  • Sliced jalapeños
  • Crumbled queso fresco
  • Sliced radishes
  • Sliced red onions

Instructions

  1. Make the Chipotle Crema: Combine Greek yogurt, chipotle chile in adobo sauce, lime juice, and sea salt in a blender. Puree until smooth and set aside until ready to use.
  2. Prepare the Cilantro Lime Slaw: Follow your chosen recipe to make the cilantro lime slaw, which adds a fresh, tangy crunch to the tacos.
  3. Toast the Panko: Preheat oven to 375°F. Spread panko breadcrumbs evenly on a medium baking sheet and bake for 5-7 minutes, shaking the pan once to ensure even toasting, until golden brown. Transfer toasted panko to a medium bowl and dust off the baking sheet for later use.
  4. Season the Panko: Add chili powder, garlic powder, cumin, salt, and black pepper to the toasted panko. Whisk together until well combined.
  5. Coat the Fish: Set up an assembly line with the fish pieces, whisked egg, panko mixture, and a parchment-lined baking sheet. Dip each fish piece into the egg, then press into the panko mixture to coat thoroughly. Place coated fish pieces onto the baking sheet. Repeat for all fish pieces.
  6. Bake the Fish: Bake coated fish at 375°F for 10 minutes, or until cooked through, opaque, and flaky (internal temperature should reach 145°F). Remove from oven and use a fork to roughly flake fish into smaller chunks.
  7. Assemble the Tacos: Spread a few spoonfuls of cilantro lime slaw onto each warmed tortilla. Top with flaked fish, sliced avocado, and any optional toppings like fresh cilantro, jalapeños, queso fresco, radishes, or red onions. Drizzle generously with chipotle crema and serve immediately.

Notes

  • Use firm white fish like cod or halibut to ensure the fish holds together when coated and baked.
  • Keep a close eye on the panko breadcrumbs while toasting to avoid burning.
  • The chipotle crema can be made ahead and refrigerated for up to 3 days.
  • For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
  • The cilantro lime slaw adds refreshing crunch; you can use your own favorite slaw recipe.
  • Warm tortillas before assembling for best texture and flavor.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://ellarecipe.com/crispy-baked-fish-tacos-recipe/