Crispy Oven-Baked Fish Tacos -

Fish tacos have surged in popularity in recent years, becoming a staple in many contemporary kitchens and restaurants. Their vibrant flavors, fresh ingredients, and versatility make them a beloved choice for both casual meals and more sophisticated dining experiences. Traditionally, fish tacos are often deep-fried, which can add unnecessary calories and unhealthy fats. However, the crispy oven-baked fish taco variant offers a healthier alternative that does not compromise on taste or texture. With this recipe, you can enjoy the crunch and flavor of fried fish while keeping your meal light and nutritious.

Crispy Oven-Baked Fish Tacos

Discover the joy of crispy oven-baked fish tacos, a healthier twist on a classic favorite! In just 30 minutes, you can whip up this delicious dish that combines fresh fish, a crunchy panko crust, and vibrant toppings. With simple ingredients and quick preparation, these fish tacos are perfect for busy nights or gatherings. Enjoy a flavor-packed meal that's light, nutritious, and sure to impress everyone at the table!

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Ingredients

For the Fish:

1 pound white fish fillets (such as cod or tilapia)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional for added heat)

For the Dressing:

1/2 cup Greek yogurt

1 tablespoon mayonnaise

1 tablespoon lime juice

1 teaspoon honey

1/4 teaspoon garlic powder

Salt and pepper to taste

For the Tacos:

8 small corn or flour tortillas

2 cups shredded cabbage (choose red or green based on your preference)

1 cup diced tomatoes

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Fish: Use paper towels to gently pat the fish fillets dry. Once dried, cut the fillets into strips approximately 1 inch wide for even cooking.

Set Up Breading Station: Create your breading station by arranging three shallow bowls. In the first bowl, combine the flour, garlic powder, paprika, salt, black pepper, and cayenne pepper. In the second bowl, whisk together the eggs until well combined. Place the panko breadcrumbs in the third bowl.

Coat the Fish: Take each fish strip and first dip it into the flour mixture, ensuring to shake off any excess. Next, dip it into the egg mixture, allowing any excess egg to drip off. Finally, coat the fish strip with the panko breadcrumbs, pressing gently to ensure it sticks.

Bake the Fish: Lay the coated fish strips on the prepared baking sheet in a single layer. For an extra crispy finish, lightly spray the fish with cooking spray or drizzle a small amount of olive oil over them. Bake for 15-20 minutes, turning the fish halfway through, until they are golden brown and crispy.

Make the Dressing: While the fish is baking, prepare the dressing by combining the Greek yogurt, mayonnaise, lime juice, honey, garlic powder, salt, and pepper in a small bowl. Stir until smooth and adjust the seasoning to taste as needed.

Warm the Tortillas: In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side, or until they are pliable and fragrant.

Assemble the Tacos: To create your tacos, take a warm tortilla and add a generous layer of shredded cabbage. Top it with a few strips of the baked fish, followed by diced tomatoes and sliced avocado. Drizzle with the prepared dressing and finish with a sprinkle of fresh cilantro.

Serve: Serve these delicious tacos immediately, accompanied by lime wedges for an added zest!

Prep Time: 15 min | Total Time: 35 min | Servings: 4 servings

Presentation Tips: For an inviting display, arrange the tacos on a colorful platter and garnish with lime wedges and additional cilantro. Consider serving with extra dressing on the side for drizzling. Enjoy your meal!