Crispy Baked Fish Tacos
Try these mouthwatering Crispy Baked Fish Tacos with creamy chipotle sauce- the perfect blend of flavors and textures.
Servings 4 people
Ingredients
Crispy Baked Fish:
- 4 Cod fillets Cut into 1" strips
- 2 Eggs whisked
- 1 cup Panko
- 1 Tbsp Chili powder
- 1 tsp Cumin
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Salt
- Avocado oil spray
Creamy Chipotle Sauce:
- 1/2 cup Mayonnaise
- 1 Chipotle pepper in adobo sauce
- 1 tsp Adobo sauce
- 1/4 tsp salt
- 1 Lime freshly squeezed
Quick Cabbage Slaw:
- 1 bag Red cabbage
- 1 Lime freshly squeezed
- 1/2 tsp Salt
Tacos:
- Cilantro
- Corn tortillas - can use flour
- Optional: pico de gallo, cotija cheese, avocado, jalapeños
Instructions
- Preheat your oven to 400 degrees.
- To make the cabbage slaw, toss the bag of red cabbage with fresh lime juice and salt in a bowl. Set aside until you're ready to assemble the fish tacos.
- To make the creamy chipotle sauce- blend the mayonnaise, chipotle pepper, adobo sauce, lime juice, and salt using a blender or an immersion blender. Set aside until you're ready to assemble the fish tacos.
- To make the Crispy Baked Fish, cut the fish into 1" thick strips and set aside. Whisk the eggs in a shallow bowl and set aside. Mix the panko, chili powder, onion powder, garlic powder, paprika, and salt in a separate bowl. Now, bread each fish "stick" by dipping the fish into the egg mixture, letting the excess fall off, and then dredging it directly into the panko mixture. Place each fish "stick" onto a parchment-lined baking sheet on a single layer. Spray with avocado oil and bake for 10-15 minutes or until your fish reaches an internal temperature of 145 degrees.
- Charring the tortillas is optional but recommended! Place one tortilla at a time over an open flame for about 15 seconds, flipping halfway through.
- Assemble the tacos: Place the crispy baked fish on a tortilla and top with cabbage slaw, creamy chipotle sauce, and your favorite toppings!