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Fish tacos are a beloved dish, celebrated for their fresh flavors and satisfying crunch. Originating from the coastal regions of Mexico, these delightful tacos have gained popularity worldwide, becoming a staple in many households and restaurants. The combination of tender fish, warm tortillas, and a variety of vibrant toppings creates a dish that is not only delicious but also versatile. This recipe for Crispy Baked Fish Tacos offers a healthy twist on a classic favorite, using simple ingredients that pack a punch. The baking method allows for a lightened version without sacrificing the satisfying crunch that everyone loves.

Crispy Baked Fish Tacos

Discover the delightful flavors of Crispy Baked Fish Tacos with this easy recipe! Originating from Mexico, these fish tacos are made with tender, flaky fish and baked to perfection, ensuring a satisfying crunch without the extra calories. Learn about selecting the right fish, creating a crispy breading mixture, and assembling with fresh toppings like avocado and cabbage. Perfect for a casual dinner or gathering, these tacos are delicious, nutritious, and sure to impress!
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Ingredients
  

1 lb (450g) white fish fillets (e.g., cod, tilapia, or mahi-mahi)

1 cup cornmeal

1/2 cup all-purpose flour

1 tsp paprika

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

2 large eggs

1 tbsp lemon juice

8 small corn or flour tortillas

1 cup shredded green cabbage

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Lime wedges for serving

Optional: hot sauce for serving

Instructions
 

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

    Prepare the Fish: If the fish fillets are not already cut, slice them into strips suitable for tacos (about 1 inch wide).

      Set Up Breading Stations: In a shallow bowl, mix the cornmeal, flour, paprika, cumin, garlic powder, onion powder, salt, and black pepper. In another bowl, whisk together the eggs and lemon juice until well combined.

        Bread the Fish: Dip each fish strip into the egg mixture, allowing any excess to drip off, then dredge it in the cornmeal mixture, ensuring an even coating. Place the breaded fish strips on the prepared baking sheet in a single layer.

          Bake the Fish: Spray the tops of the breaded fish strips lightly with cooking spray or olive oil. Bake in the preheated oven for 15-20 minutes, until golden brown and crispy, flipping halfway through.

            Warm the Tortillas: While the fish is baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

              Assemble the Tacos: Once the fish is done, let it cool slightly. For each taco, layer a few pieces of crispy fish on a warm tortilla, then add a handful of shredded cabbage, a few slices of avocado, and a sprinkle of fresh cilantro.

                Serve: Serve the tacos with lime wedges to squeeze over the top and a dash of hot sauce if desired.

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings