Crispy Baked Fish Tacos at home
- Yield 12
- Prep 35 minutes
- Cook 10 minutes
- Total 45 minutes
Crispy Baked Fish Tacos at home is a dinner recipe on Avoteb. The yield on the card is 12. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 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.
Method
To Make The Chipotle Crema: Combine all ingredients in a blender and puree until smooth. Keep nearby until ready to use.
To Make The Cilantro Lime Slaw: Follow the directions here.
To Make The Fish: Heat oven to 375°F. Spread the panko out in an even layer on a medium baking sheet*. Roast for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown. (Keep a close eye on the panko so that it does not burn.) move the panko to a medium bowl, and dust off the baking sheet for future use.
Tip in chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the mixture until combined.
Now, set up an assembly line with the (1) fish, (2) whisked egg, (3) panko mixture and (4) parchment-covered baking sheet. Using your right hand, dip a piece of fish in the egg so that it is coated on all sides. Then, using your left hand, move the fish to the panko mixture and gently press it on so that the fish is coated on all sides. Using your left hand, move the fish to the baking sheet. Then repeat the process with the remaining fish.
Roast the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork. (Internal temperature should be 145°F*.) move baking sheet to a wire rack, then use a fork to roughly flake the fish into smaller pieces.
To Assemble The Tacos: Fill a tortilla with a few spoonfuls of the slaw, followed by the fish, and any desired toppings. Spoon with the chipotle crema and serve while it is hot.
