Crispy Baked Fish Tacos with Avocado Sauce

Discover the irresistible crunch of crispy baked fish tacos paired with a creamy avocado sauce. This healthier take on a classic dish features flaky white fish coated in a delightful panko breading, ensuring every bite is satisfyingly crispy. The avocado sauce adds a rich, zesty flavor that balances perfectly with the fish. Perfect for weeknight dinners or entertaining friends, these tacos deliver both nutrition and taste, making them a must-try recipe!

Print Recipe

Ingredients

For the Fish:

1 lb white fish fillets (like cod or tilapia)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (optional for heat)

Salt and pepper, to taste

Olive oil spray

For the Avocado Sauce:

1 ripe avocado

1/4 cup Greek yogurt (or sour cream)

2 tbsp lime juice

1 clove garlic, minced

Salt, to taste

For Assembly:

8 small corn or flour tortillas

1 cup shredded cabbage

1/2 cup diced tomatoes

Fresh cilantro leaves for garnish

Lime wedges, for serving

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Prepare the Fish: Pat the fish fillets dry with paper towels and season them with salt and pepper. Set aside.

Set Up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs (with a dash of salt and pepper), and panko breadcrumbs mixed with paprika, garlic powder, onion powder, and cayenne pepper.

Bread the Fish: Dip each fish fillet first into the flour, then into the egg, and finally coating it well in the panko mixture. Ensure they're fully covered for a crispy texture.

Bake the Fish: Place the breaded fish on the prepared baking sheet and spray the tops lightly with olive oil spray. Bake in the preheated oven for 12-15 minutes, or until the fish is golden brown and flakes easily with a fork.

Make the Avocado Sauce: While the fish is baking, combine the avocado, Greek yogurt, lime juice, minced garlic, and a pinch of salt in a blender. Blend until smooth and creamy, adjusting seasoning if necessary. If the sauce is too thick, you can add a little water to reach your desired consistency.

Warm the Tortillas: In the last few minutes of baking, wrap the tortillas in aluminum foil and place them in the oven to warm for about 5 minutes.

Assemble the Tacos: Once the fish is done, remove it from the oven and let it cool for a couple of minutes. For each taco, layer some shredded cabbage, a piece of crispy fish, a spoonful of avocado sauce, and top with diced tomatoes and fresh cilantro.

Serve: Squeeze some fresh lime juice over the tacos and serve immediately with extra lime wedges on the side.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4