Description
This Crispy Baked Fish Tacos recipe is made with the yummiest panko-crusted fish, zesty cilantro-lime slaw, a super-simple chipotle crema, and whatever other favorite toppings (hello, avocado) you love most. See notes above for possible ingredient variations.
Ingredients
To Make The Chipotle Crema:
- 1/2 cup plain Greek yogurt (or mayo)
- 1 chipotle chile in adobo sauce
- 1 tablespoon lime juice
- 1/4 teaspoon fine sea salt
To Make The Fish:
- 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
To Assemble The Tacos:
- 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.
Instructions
- To Make The Chipotle Crema: Combine all ingredients in a blender and puree until smooth. Set aside 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*. Bake 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.) Transfer the panko to a medium bowl, and dust off the baking sheet for future use.
- Add 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, transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides. Using your left hand, transfer the fish to the baking sheet. Then repeat the process with the remaining fish.
- Bake 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*.) Transfer 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. Drizzle with the chipotle crema and serve immediately.
Notes
*Chili Powder: I’m referring to the general chili powder sold in American grocery stores (not cayenne!).
*Crispy Panko: To make the panko even crispier, feel free to toss it with 1 tablespoon of oil before toasting it in the oven. I recommend letting the panko toast in the oven until it reaches a pretty deep golden brown for maximum crispiness.
*Fish Internal Temperature: 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, since the temperature will continue to rise a few degrees more while the fish rests.
