Fish Recipe For Baked Fish Tacos

This fish recipe for baked fish tacos dish features panko-crusted fish, a spicy cilantro-lime slaw, a super-easy chipotle crema. You can choose other toppings also, such as avocado.

Fresh flavours abound in this fish taco, but the fat content is pleasantly modest. A fish taco with the right amount of heat and chill, crunchy and tender, smokey and lemony, saucy and herb. A recipe for fish tacos that is naturally mild enough for everyone at the table to appreciate but can easily be spiced up for those who prefer more heat. If you fancy a fish curry take a look at this recipe masala curry fish recipe.

Tacos de Mariscos
They’re made with the four primary ingredients that, in my opinion, make the best fish tacos. First, good-quality fish wrapped in a zesty toasted Panko coating and baked to crispy perfection (rather than fried). Second, there’s the Cilantro Lime Slaw dish which is cool, crisp, and delicious. Third, a 4-ingredient blender chipotle sauce to drizzle over the top. Last but not least, sprinkle all of your favourite fresh toppings on top, which, for the record, should include plenty of avocados. Another delicious fish recipe is flaky fish pie you can try.


Ingredients for Fish Tacos
Panko-Crusted Fish
: For these fish tacos, I recommend a good firm white fish (such as halibut or cod), which we’ll cut into 2-inch pieces (for the maximum crust-to-fish ratio), dip in egg (to make the crust stick), coat in a crispy Panko topping (including toasted Panko breadcrumbs, chilli powder, garlic powder, cumin, plus salt & pepper), and bake to crispy perfection in the oven.

Cilantro Lime Slaw: It’s simple to create with a bag of standard coleslaw mix or your own shredded cabbage and carrots and a quick blender sauce of plain Greek yoghurt (or mayo), cilantro, lime juice, green onions, garlic, cumin, and salt and pepper. If you want your slaw to be hotter, add a jalapeno to the sauce as well.

Chipotle Crema: This fast fish taco salsa is optional, but highly recommended, for adding a hint of smokiness to your tacos. Making it in the blender with Greek yoghurt (or mayo), chipotle chilli in adobo sauce, lime juice, and salt take only a minute or two more.
Tortillas: You can use corn or flour tortillas, depending on your preference.

Toppings: In my opinion, the more, the merrier. Some sliced avocado is required. Then add heaps of chopped fresh cilantro, crumbled queso fresco, sliced radishes or red onions, maybe some extra sliced jalapenos if you want a spicier kick.

Cooking Instructions
Prepare the cilantro-lime slaw by pulsing together all of the sauce ingredients in a blender, then tossing the slaw with the sauce and chilling it while you finish the remainder of the recipe. To make the chipotle crema, combine all of the ingredients in a blender and pulse until smooth.

Preheat the oven to 350°F toast the panko. This is an optional step, but one that I highly recommend for the crispiest fish possible! Put the panko on a baking sheet and toast it in the oven for 5-8 minutes, or until brown.  Then whisk together the toasted panko and the remaining ingredients in a mixing bowl.

Prepare the fish

Prepare the fish by cleaning it:
To coat your fish, create a small assembly line in the following order: (1) 2-inch slices of raw fish (2) whisked egg (3) panko mixture (4) baking sheet Dip the fish in the egg with your right hand and toss to coat. Then, move the fish to the panko mixture with your left hand and gently press it on so that it is evenly covered (this will avoid the ingredients from being combined and clumpy). Transfer the fish to the baking tray.

Cook the fish in the oven:
Put the fish in the oven to bake. To check the fish for doneness, I recommend using a cooking thermometer (it should reach an internal temperature of about 140°F, climb to 145°F as it continues to cook once removed from the oven). If you don’t have an oven thermometer, make sure the fish is opaque on the interior and readily flakes with a fork. Remove the fish from the oven, coarsely flake it into bite-sized pieces.

Toss the tacos together:
Fill a tortilla with slaw, fish, and chosen toppings, then sprinkle with chipotle crema and serve warm.

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