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- 1 lb white fish fillets (cod or tilapia) - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon paprika - 8 small corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced To make crispy baked fish tacos, you need fresh and simple ingredients. The fish is the star. I like to use cod or tilapia. Both are mild and flaky, perfect for tacos. Panko breadcrumbs give the fish a great crunch. I always choose these over regular breadcrumbs for extra texture. You’ll also need flour and eggs. The flour helps the coating stick. The eggs give it a nice binding. Garlic powder and paprika add flavor. I find that just a little seasoning goes a long way. For the tacos, grab some small corn tortillas. They hold everything together well. Cabbage adds a nice crunch and freshness. Finally, slice an avocado for creaminess. It really balances the flavors. If you want the full details, check the Full Recipe. Let’s get cooking! - Preheat oven to 425°F (220°C). - Prepare the baking sheet with parchment paper. Start by making your oven nice and hot. This heat helps the fish get crispy. Use parchment paper to line your baking sheet. This keeps the fish from sticking. - Dredge, dip, and coat process. - Arrange the breaded fish on the baking sheet. First, gather your ingredients. You will need three shallow dishes. In one dish, mix flour with garlic powder, paprika, cumin, salt, and pepper. In the second dish, whisk your eggs until smooth. In the third dish, place panko breadcrumbs. Now, take your fish fillets. Pat them dry with paper towels. Cut them into pieces, about 3-4 inches long. Start by dredging each piece in the flour mixture. Shake off any extra flour. Then, dip it in the egg. Finally, coat it with panko breadcrumbs. This makes the fish crunchy. Place the breaded fish pieces on the baking sheet. - Bake for 15-20 minutes until crispy. - Flip halfway through for even cooking. Now, pop that baking sheet in the oven. Bake for 15-20 minutes. You want them golden brown and crispy. Halfway through baking, flip the fish. This helps them cook evenly. While your fish is baking, you can warm the corn tortillas. Just heat them in a dry skillet for about 30 seconds on each side. This adds a nice touch. For the full recipe, refer to the detailed instructions above. Enjoy your crispy baked fish tacos! To get that crunchy bite, use panko breadcrumbs. Panko is lighter than regular breadcrumbs. It makes a better crust on the fish. This helps it stay crispy after baking. If you prefer frying, heat oil in a pan. Fry the fish pieces for about 3-4 minutes per side. This gives a golden crust faster than baking. Season your fish well for the best taste. You can add more spices like chili powder or cayenne for a kick. If you want to try different fish, use tilapia or mahi-mahi. Both have great flavors and textures. This gives you options to suit your taste. For the full recipe, check out the details above. {{image_2}} You can make your tacos even better with tasty toppings. Here are some fun ideas: - Salsa: Fresh salsa adds a nice kick. You can use tomato, mango, or pineapple salsa for a twist. - Jalapeños: If you like spice, add sliced jalapeños. They bring heat and crunch. - Lime Crema: Mix sour cream with lime juice. This sauce adds creaminess and zest. - Pickled Red Onions: They add a tangy flavor that pairs well with fish. You can mix and match these toppings to find your favorite combo. Don't be afraid to try new flavors! Some people need to change recipes to fit their diet. Here are some easy swaps for this dish: - Gluten-free alternatives: Use gluten-free breadcrumbs instead of panko. You can also use rice flour instead of regular flour for dredging. - Low-carb options for tortillas: Try using lettuce wraps or almond flour tortillas. They are great for a low-carb meal. These modifications help everyone enjoy crispy baked fish tacos. You can find the full recipe to get started! To keep your crispy baked fish tacos fresh, store them correctly. First, place the fish in an airtight container. Wrap the tortillas in foil or wax paper to keep them from getting soggy. Store both items in the fridge. They will stay good for about 2 days. After that, the fish may lose its crispness, and the tortillas can dry out. When it's time to enjoy your leftovers, the oven is your best friend. Preheat the oven to 350°F (175°C). Place the fish on a baking sheet and heat for about 10 minutes. This keeps the fish crispy and warm. Avoid using the microwave, as it can make the fish soggy. If you must use a microwave, do so for a very short time. Heat in 15-second intervals to check for warmth. Can I use frozen fish for this recipe? Yes, you can use frozen fish. Just make sure to thaw it first. Pat it dry to remove extra moisture. This helps the coating stick better. Use the same steps in the recipe. How can I make these tacos spicier? To add heat, mix in some cayenne pepper or chili powder with the flour. You can also add sliced jalapeños on top. A drizzle of spicy salsa can bring more flavor too. Are baked fish tacos healthier than fried ones? Yes, baked fish tacos are generally healthier. Baking uses less oil, cutting down on fat. This means fewer calories too. You still get a crispy texture with panko breadcrumbs. How to reduce fat content in the recipe? To cut fat, skip the sour cream or use Greek yogurt instead. You can also use less oil for cooking the fish. Choose leaner fish like tilapia or sole to keep it light. What sides pair well with fish tacos? Try serving with black beans, corn salad, or rice. These sides add color and flavor. Fresh fruit like mango or pineapple also complements the tacos well. Best drinks to serve with crispy baked fish tacos? For drinks, consider a light beer or a refreshing margarita. A citrusy soda can also work for a non-alcoholic choice. Lemonade pairs well too, especially on warm days. This article covered making crispy baked fish tacos. We started with key ingredients, including fish, panko breadcrumbs, and tortillas. Then, I shared simple steps to prepare and bake the fish. You learned tips for perfect crispiness and flavor tweaks. We explored variations, storage, and even answered common questions. Making these tacos can be fun and rewarding. With these steps, you can enjoy a delicious meal that fits your tastes. Enjoy your crispy fish tacos and the great flavors they bring!

Crispy Baked Fish Tacos

Enjoy delicious Crispy Baked Fish Tacos that are sure to impress! Using simple ingredients like white fish, panko breadcrumbs, and fresh toppings, this recipe transforms your dinner into a flavorful fiesta. Perfect for a quick weeknight meal, these tacos are not only easy to make but also healthier than traditional fried versions. Click through for the full recipe and step-by-step instructions to create your own tasty fish tacos at home!
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Ingredients
  

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

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

8 small corn tortillas

1 cup shredded cabbage

1 avocado, sliced

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

1/2 cup sour cream or Greek yogurt (optional for serving)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a shallow dish, combine the flour, garlic powder, paprika, cumin, salt, and pepper. In another dish, whisk the eggs. In a third dish, place the panko breadcrumbs.

      Pat the fish fillets dry with paper towels. Cut them into taco-sized pieces (about 3-4 inches long).

        Dredge each piece of fish in the flour mixture, shaking off any excess. Then dip it into the egg, followed by coating it in panko breadcrumbs. Place the breaded fish pieces on the prepared baking sheet.

          Bake the fish in the preheated oven for 15-20 minutes, or until golden brown and crispy, flipping halfway through.

            While the fish is baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until slightly toasted.

              Assemble the tacos by placing some shredded cabbage on each tortilla, followed by 2-3 pieces of crispy fish, a slice of avocado, and a sprinkle of chopped cilantro.

                Serve the tacos with lime wedges and sour cream or Greek yogurt, if desired.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4