CRISPY Baked Tilapia Tacos recipe begins with crispy baked panko crusted tilapia that is seasoned with a flavorful blend of Mexican spices and then drizzled with the BEST sauce for fish tacos that sure is revolutionary!
Today, we are talking tacos.
More precisely, Fish tacos. Not just any fish tacos.
The BEST Baked Tilapia Tacos that is made of
- Crispy baked tilapia fish coated with a spicy mixture and then dredged in panko bread crumbs
- 2-ingredient sauce that is not your traditional fish taco sauce
- Shredded cabbage, red onion, cilantro and jalapeños tossed with the same fish taco sauce
- Sliced avocado
- Charred corn tortilla
- Cilantro
- Jalapeños
Drizzle sauce all over the baked panko fish fish tacos and THEN, some more sauce.
Team Players :
- CRISPY BAKED PANKO CRUSTED FISH
The secret in making the golden, crispy baked fish lies in toasting the breadcrumbs. A regular coating of breadcrumbs doesn’t necessarily develop a golden color but also results in uneven brown and white crumby look. So, panko is first toasted in a skillet with some oil, until golden and crisp. The fish pieces are then coated with this crumb, making them crispier and more browned when baked!!!
Instead of adopting a regular breading method of flour-egg mixture-bread crumb, I’ve come up with a much easier one which involves tossing the fish in a batter and then coating them with breadcrumbs. The crumbs stay intact and forms a lovely crust on the outside.
2. REVOLUTIONARY fish taco sauce.
Traditional sauce for fish tacos are generally made with sour cream, mayo, lime juice, hot sauce and spices.
But, we take a very different approach!!
Drum rule please..... The two ingredients are store bought salsa and mayonnaise!!!
Just whisk salsa, mayonnaise and a pinch of salt to make the most amazing fish taco sauce.
So simple.....So easy.....D-E-L-I-C-I-O-U-S
3. Slaw for fish tacos:
Just your traditional slaw ingredients - cabbage, red onion, cilantro and jalapeños. All tossed with that delicious fish taco sauce.
You may use a bag of coleslaw mix instead.
Purple cabbage (mixed in along with the green) will also add lovely color.
Assemble
Step-1: Char corn tortillas over open flame or on a hot cast iron skillet. '
Step-2: Place some slaw
Step-3: Top with crispy baked panko crusted Tilapia
Step-4: Drizzle fish taco sauce
Step-5: Top with avocado, more jalapeños and cilantro
Step-6: More sauce
E-A-T
You are welcome.
How to make it spicier?
You may adopt one or all of the following steps to amp up the spiciness:
- Add ¼ to ½ teaspoon cayenne pepper along with egg/cornstarch batter
- Choose a spicy salsa
- Add more chopped or grated jalapeños into the slaw
- Load up on sliced jalapeños to finish
What to serve with fish tacos?
Spicy Cilantro Lime Rice with Black Beans and Corn
Mexican salad
Chips and Guac
Ice cold margarita
Variations:
Make baked panko Tilapia fish tacos gluten free - Use gluten free panko bread crumbs and gluten free tortillas
Try a different type of fish like cod or snapper.
This air fried tilapia is also a great alternative instead of the oven baked tilapia.
Try green and red cabbage
Any mild, white-fleshed fish is good for fish tacos - like Tilapia, Cod, Halibut, snapper or Mahi Mahi.
Chili powder, Cumin powder, Garlic powder, Black pepper powder and Paprika.
Fish taco topping options are avocado, guacamole, salsa, pico de gallo, lettuce, jalapeños, cabbage, chopped cilantro, lime juice and Cotija / Queso Fresco cheeses
Crispy Baked Fish Tacos with an amazing 2-ingredient Fish Taco Sauce
Ingredients
Fish
- 1 ½ cups panko bread crumbs
- 1 ½ tablespoons vegetable oil
- 2 large tilapia fillets, each fillet cut into 2 to 4 pieces
- 1 egg, lightly beaten
- ¼ cup cornstarch
- ½ teaspoon each salt, chili powder, paprika and garlic powder
Fish Taco Sauce
- 1 and ½ cup store bought salsa
- ¾ cup mayonnaise
- 2 pinches salt
Slaw for Fish Tacos
- 4 cups finely shredded cabbage
- ½ cup chopped cilantro
- ½ cup thinly sliced red onion
- ½ jalapeños, sliced (optional)
Addional ingredients, to serve
- 6 corn tortillas
- 2 ripe avocado, sliced
- addional sliced jalapenos
- addional chopped cilantro
- lime wedges
- Cotija cheese or queso fresco
Instructions
Bake fish
- Toast breadcrumbs Add vegetable oil and panko breadcrumbs into a skillet placed over med-high heat and stir continuously until breadcrumbs become deep golden ( stirring continuously will ensure that the breadcrumbs toast evenly). 2. Transfer into a shallow plate and cool to room temperature.
- Make batter1. Preheat oven to 375 degrees F. Spray a cookie sheet with non-stick cooking spray and set aside. 2. Whisk egg, cornstarch and all spices ( chili, garlic, paprika and salt ) in a shallow dish, until thoroughly combined. 3. Add fish and toss to coat on all sides.
- Transfer each piece of fish into the toasted breadcrumbs, gently press it on so that the fish is coated on all sides. Place fish on the greased cookie sheet. Repeat the process with the remaining fish.Bake for 11-14 minutes or until cooked through. Transfer cookie sheet to a wire rack to cool slightly. Serve with
- Sauce - Whisk together salsa, mayonnaise and salt until smooth. Place in the refrigerator until ready to use.
- Slaw - Toss cabbage, cilantro, onion, jalapeño slices and some fish taco sauce together in a large bowl ( Make sure that there is enough sauce to coat well).
Assemble
- Char tortillas - Toast the corn tortillas on a large dry skillet over medium/high heat or hold them over flame, to char on both sides. (Place tortillas wrapped in a clean dish towel to keep warm).
- To serve - Place some slaw on a tortilla, top with some fish (break up pieces to fit), sauce, avocado slices, cilantro, jalapeños and more sauce. It is all about the sauce!
Notes
- Perfect size to made into tacos
- More surface area for crispy breadcrumb coating
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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