Crispy Baked Fish Tacos with the Fixin’s
Fish tacos are one of my favorite foods. I always asked my grandma to make them for me on my birthday growing up. This is my quick and easy baked version. You can really use any type of fish. Also, this cabbage slaw is SO good, I use it to top any kind of taco! I hope you enjoy!
Ingredients (makes 8 tacos):
Cabbage Slaw
1 bag of shredded green cabbage (10oz)
1/2 red onion, minced
3 limes, juiced
1/3 cup sour cream or plain Greek yogurt
1 tsp kosher salt
Creamy Adobo sauce (spicy)
1/2 cup plain Greek yogurt or sour cream
1/2 lime, juiced or about 1 Tbs
1 chipotle pepper in adobo sauce (from the can)
Generous pinch of salt
Fish tacos
4 fish filets (I used Tilapia, any fish will do), cut in half lengthwise
1 cup panko
2 Tbs taco seasoning (you can make your own with 2 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper)
1 egg, beaten
8 tortillas
Instructions:
Prepare cabbage slaw by combining ingredients. Adjust salt and lime to your liking. Set aside in fridge until fish is ready.
Prepare Creamy adobo sauce in a blender or by hand. Caution- if you don’t like spicy, start with half a pepper. Adjust spice level and salt to your liking. Set aside.
Preheat oven to 375 degrees F. Prepare baking sheet with foil and drizzle with oil. Pat fish dry with paper towel before starting.
Add panko and taco seasoning to a shallow dish, mix together.
Add beaten egg to another shallow dish.
Dredge each piece of fish in the egg then in the bread crumb mixture.
Add to your baking sheet.
Bake for 10-12 minutes until bread crumbs are turning golden brown and fish is flaky. Adjust the time for larger cuts of fish.
Prepare each taco by spreading a small amount of creamy adobo sauce on the tortilla, then the fish and top with cabbage slaw.
Enjoy!
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I am so excited for you to try this recipe! If you post a picture, please tag me @RachelMasterKitchen and Hashtag #Rachel.Master.Kitchen on instagram!
