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In recent years, tacos have surged in popularity, becoming a staple in contemporary cuisine around the world. This versatile dish has evolved far beyond its traditional roots, allowing for endless variations that cater to diverse palates and dietary preferences. Among the many innovative taco recipes, crispy baked fish tacos have emerged as a standout, offering a healthier alternative to their fried counterparts. By utilizing baking techniques instead of frying, these tacos deliver a satisfying crunch without the added calories and unhealthy fats.

Crispy Baked Fish Tacos

Discover the delicious and healthy twist of crispy baked fish tacos! This versatile dish combines flaky fish, fresh veggies, and zesty toppings for a satisfying meal that keeps both flavor and nutrition in mind. With a crispy panko coating and vibrant ingredients, these tacos are perfect for any occasion, from family dinners to meal prep. Learn how to make this easy recipe and enjoy a delightful explosion of flavors in every bite while embracing a healthier lifestyle!
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Ingredients
  

1 lb firm white fish (such as cod, tilapia, or haddock)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper (optional, for heat)

1 tbsp olive oil

8 small corn or flour tortillas

1 cup shredded cabbage (red or green)

1 ripe avocado, sliced

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

For the sauce: 1/2 cup sour cream or Greek yogurt, 1 tbsp lime juice, 1 tsp taco seasoning

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Prepare the Fish: Cut the fish into taco-sized strips or fillets. Pat them dry with paper towels to remove excess moisture, which helps the coating adhere better.

      Set Up Breading Station: In three separate shallow dishes, place the flour in the first dish, beat the eggs in the second dish, and mix together the panko breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper in the third dish.

        Coat the Fish: Dredge each piece of fish in the flour first, shaking off any excess. Then dip it into the egg, allowing any excess to drip off. Finally, coat the fish in the seasoned panko breadcrumbs, pressing lightly to ensure it sticks.

          Bake the Fish: Place the coated fish strips on the prepared baking sheet. Drizzle with olive oil to help them crisp up. Bake for 12-15 minutes, flipping halfway through, until the fish is golden brown and cooked through.

            Prepare the Sauce: In a small bowl, combine the sour cream (or Greek yogurt), lime juice, and taco seasoning. Mix well and set aside.

              Warm the Tortillas: While the fish is baking, warm the tortillas in a skillet over medium heat for about 30 seconds on each side until soft and pliable.

                Assemble the Tacos: Once the fish is done, take a tortilla, add a couple of fish pieces, top with shredded cabbage, slices of avocado, and a sprinkle of fresh cilantro. Drizzle the sauce over the top.

                  Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4