Crispy Baked Fish Tacos are like a beach vacation on a plate, minus the sand in your shoes! With a crunch that rivals the first bite of a potato chip and flavors so bright they might just outshine your favorite summer playlist, these tacos transform any mundane dinner into a fiesta. Plus, if you’re like me and can’t resist a good food pun, these tacos are “fin-tastic.
Steps
- Prepare the cilantro lime slaw by blending all the sauce ingredients and mixing it with the slaw. Refrigerate it while you continue with the rest of the recipe.
- For the chipotle crema, blend the ingredients until smooth and set aside for later use.
- Optional step: Toast the panko breadcrumbs on a baking sheet in the oven for 5-8 minutes until golden, ensuring they don’t burn. Mix them with the spices in a bowl.
- Set up an assembly line with the fish pieces, whisked egg, panko mixture, and a baking sheet. Coat each fish piece in egg, then the panko mixture, and place on the baking sheet.
- Bake the fish in the oven until cooked through and flaky. The internal temperature should read 145°F, or just check that the fish is opaque and flakes easily.
- To assemble the tacos, fill each tortilla with slaw, flaked fish, and your choice of toppings. Drizzle with chipotle crema and serve immediately while warm.
Ingredients
- For the Chipotle Crema:
- 1/2 cup plain Greek yogurt (or mayonnaise)
- 1 chipotle chile in adobo sauce
- 1 tablespoon lime juice
- 1/4 teaspoon fine sea salt
- For the Fish:
- 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
- 1 1/2 pounds firm white fish (such as cod or halibut), cut into 2-inch pieces
- To Assemble the Tacos:
- 12 corn or flour tortillas, warmed
- 2 fresh avocados, peeled, pitted, and sliced
- 1 batch of Cilantro Lime Slaw
- Optional toppings: chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.
FAQ
- Can I make these fish tacos gluten-free?
- Yes, you can easily adapt this recipe to be gluten-free by using gluten-free Panko breadcrumbs and corn tortillas. Ensure all other ingredients are also certified gluten-free.
- What type of fish is best for these tacos?
- A firm white fish such as cod or halibut is recommended. However, other fish like mahi mahi or snapper, or even shrimp, can also be used.
- How can I make the fish even crispier?
- For a thicker, crunchier crust, you can dredge each piece of fish in flour before coating it in the egg and Panko mixtures. Toasting the Panko breadcrumbs until they are a deep golden brown also enhances crispiness.
- What can I serve alongside fish tacos?
- Fish tacos pair well with sides like chips and salsa, Mexican salad, guacamole, refried beans, or even a refreshing margarita.
- Can I prepare any components of the recipe in advance?
- Absolutely! You can prepare the cilantro lime slaw and chipotle crema ahead of time. The fish should be prepared and baked just before serving for optimal freshness and texture.
Tips
- Select Uniform Fish Fillets: Choose fish fillets that have a consistent thickness to ensure they cook evenly. This helps achieve a uniform crispy texture throughout each piece.
- Pre-toast the Panko: For an extra crispy coating, consider pre-toasting the panko breadcrumbs in the oven until golden brown. This enhances the crunchiness of the fish once baked.
- Use a Cooking Thermometer: To ensure the fish is perfectly cooked, use a cooking thermometer. The internal temperature should reach about 140°F, which will rise slightly after removing it from the oven.
- Customize Your Toppings: Feel free to personalize your tacos with a variety of toppings such as avocado, fresh cilantro, radishes, or queso fresco. Adding a bit of fruit like mango or pineapple can also introduce a sweet, refreshing contrast to the savory flavors.
Equipment
- Blender – For making the chipotle crema and cilantro lime slaw.
- Baking sheet – For toasting the panko breadcrumbs and baking the fish.
- Cooking thermometer – To check the internal temperature of the fish.
- Wire rack – For cooling the baked fish.