Crispy Baked Fish Tacos
Total Time
45 mins
Prep Time
35 mins
Cook Time
10 mins
Rating
4.7 out of 5 stars
(58)
Ingredients
12 servings
- 1/2 cup plain Greek yogurt (or mayo)
- 1 chipotle chile in adobo sauce
- 1 tablespoon lime juice
- 1/4 teaspoon fine sea salt
- 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
- 12 corn or flour tortillas, warmed
- 2 fresh avocados, peeled, pitted and sliced
- 1 batch Cilantro Lime Slaw
- optional toppings: chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.
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Preparation
Step 1
Combine all ingredients for the Chipotle Crema in a blender and puree until smooth. Set aside.
Step 2
Follow the directions for the Cilantro Lime Slaw.
Step 3
Heat oven to 375°F. Spread the panko out in an even layer on a medium baking sheet and bake for 5-7 minutes, shaking halfway through, until toasted and golden brown. Transfer the panko to a medium bowl.
Step 4
Add chili powder, garlic powder, cumin, salt, and pepper to the bowl with the panko, then whisk until combined.
Step 5
Set up an assembly line with the fish, whisked egg, panko mixture, and a parchment-covered baking sheet. Dip a piece of fish in the egg, then transfer to the panko mixture, coating all sides. Transfer the fish to the baking sheet. Repeat with remaining fish.
Step 6
Bake the fish for 10 minutes, or until cooked through and opaque, flaking easily with a fork. Transfer the baking sheet to a wire rack and flake the fish into smaller pieces.
Step 7
Fill a tortilla with slaw, fish, and desired toppings. Drizzle with chipotle crema and serve immediately.
Step 8
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Chef's notes
I'm referring to the general chili powder sold in American grocery stores (not cayenne!).
To make the panko even crispier, feel free to toss it with 1 tablespoon of oil before toasting it in the oven.
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, as the temperature will continue to rise a few degrees more while the fish rests.
