Crispy Baked Fish Tacos with an amazing 2-ingredient Fish Taco Sauce

These baked fish tacos recipe begins with crispy, baked panko crusted fish that is seasoned with a flavorful blend of Mexican spices and then drizzled with the BEST sauce for fish tacos that sure is revolutionary! Creamy ripe avocado, crunchy cabbage, red onion, cilantro and a load of jalapeño slices on charred corn tortillas complete the dish. Then, drizzle more fish taco sauce. It is SO GOOD!!!!

Course Main Course

Cuisine Mexican

Keyword Baked Fish Tacos, baked tilapia tacos, crispy baked fish tacos, panko crusted fish tacos

Prep Time 30

Cook Time 25

Total Time 55

Servings tacos

Calories 490kcal

Author Maria Doss

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 batter
1. 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

Fish - We used tilapia but you are welcome to use any white fish.

Freeze baked panko crusted fish - Bake fish and let cool completely. Place in a zip lock bag, seal well and freeze. To reheat – Place desired number of fish on a baking sheet, bake in preheated 450 degree F oven for about 15 minutes, until hot and heated through.

How to cut tilapia fillets? I choose to cut into long very thick strips, since

Perfect size to made into tacos
More surface area for crispy breadcrumb coating

But, if you don’t want to cut the fillets, then leave it whole and bake following the recipe and then flake into big chunks before making into tacos.

Salsa - Use a salsa that you really love to eat. I used this this brand

Slaw - Purple cabbage (mixed in along with the green) will also add lovely color. You may a bag of coleslaw mix instead.

Nutrition