Crispy Baked Fish Tacos with Avocado Sauce -

To create the perfect Crunchy Fish Fiesta Tacos, the first step is to prepare the fish fillets properly. This involves drying the fillets and seasoning them to enhance their natural flavor.

Crispy Baked Fish Tacos with Avocado Sauce

Discover the vibrant world of Crunchy Fish Fiesta Tacos, where fresh ingredients meet satisfying textures! This culinary delight showcases crispy white fish, a creamy avocado sauce, and a medley of colorful toppings. Perfect for any occasion, these tacos are not only delicious but also packed with health benefits. Dive into our step-by-step guide to learn how to create this mouthwatering dish, and elevate your taco night with flavors that everyone will love!

Print Recipe Pin Recipe

Ingredients

For the Fish:

1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)

1 cup panko breadcrumbs

½ cup cornmeal

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 large egg

1 tablespoon olive oil

For the Avocado Sauce:

1 ripe avocado

½ cup Greek yogurt or sour cream

1 tablespoon lime juice

1 garlic clove, minced

Salt and pepper, to taste

1 tablespoon fresh cilantro, chopped (optional)

For Assembly:

8 small corn or flour tortillas

1 cup shredded red cabbage or napa cabbage

½ cup diced tomatoes

½ cup chopped fresh cilantro

Lime wedges, for serving

Instructions

Preheat the Oven:

Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper for easy clean-up.

Prepare the Fish:

- Start by patting the fish fillets dry with paper towels to remove excess moisture. Season both sides with salt and pepper to enhance the flavor.

- In a small bowl, whisk the egg until frothy. In a separate bowl, combine the panko breadcrumbs, cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Mix well to ensure even distribution of the spices.

Coat the Fish:

- Dip each fish fillet into the whisked egg, allowing excess to drip back into the bowl for a better coating. Next, completely cover the fillet in the breadcrumb mixture, pressing gently to adhere the crumbs. Place the coated fillets on the prepared baking sheet in a single layer.

- Drizzle olive oil uniformly over the breaded fish to promote browning.

Bake the Fish:

Place the baking sheet in the oven and bake for 15-20 minutes. The fish is ready when it flakes easily with a fork and the coating is golden brown and crispy.

Make the Avocado Sauce:

- While the fish is baking, prepare the avocado sauce. In a blender or food processor, combine the ripe avocado, your choice of Greek yogurt or sour cream, lime juice, minced garlic, and a pinch of salt and pepper. Blend until the mixture is silky smooth. If using, stir in the fresh cilantro for added flavor.

Warm the Tortillas:

- In a dry skillet over medium heat, warm each tortilla for approximately 30 seconds per side until soft and pliable, making them easier to fold.

Assemble the Tacos:

- To assemble, place several strips of the crispy fish on each tortilla. Top generously with shredded cabbage, diced tomatoes, and a luscious drizzle of the creamy avocado sauce.

Serve:

- Garnish your tacos with additional fresh cilantro for a burst of color and flavor. Serve immediately with lime wedges on the side for an extra zing.

Prep Time, Total Time, Servings:

30 minutes | 45 minutes | 4 servings