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Crispy Baked Fish Tacos

Crispy Baked Fish Tacos

  • Author: Samuel
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These Crispy Baked Fish Tacos combine tender white fish fillets with a bold, spiced panko coating and a vibrant plant-based sauce. Baked to perfection for a light and crunchy texture, they offer a refreshing and flavorful meal ideal for any busy weekday or weekend gathering. Enhanced with fresh veggies and customizable toppings, these tacos deliver a satisfying and delicious experience.

Ingredients

Scale

Fish and Coating

  • 4 firm white fish fillets (such as cod or tilapia), about 6 ounces each
  • 1 cup panko breadcrumbs
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons lime juice

Zesty Plant-Based Sauce

  • 1/2 cup plant-based yogurt
  • 2 tablespoons lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 clove garlic, minced
  • A pinch of salt
  • 1/2 teaspoon natural gelling agent

Taco Assembly

  • 8 soft corn or flour tortillas
  • 1 cup shredded cabbage
  • 1 avocado, sliced
  • 1/2 cup diced tomatoes or fresh veggies of choice
  • Additional lime wedges and fresh cilantro leaves for garnish

Instructions

  1. Prepare the Fish Coating: Preheat your oven to 400°F (200°C). In a shallow dish, combine panko breadcrumbs, chili powder, garlic powder, cumin, salt, and pepper to create a flavorful coating.
  2. Coat and Bake the Fish: Pat fish fillets dry and lightly brush with lime juice. Press each fillet firmly into the seasoned panko mixture ensuring an even coating. Place the fish on a parchment-lined baking tray and bake for 12-15 minutes until golden and flaky.
  3. Prepare the Zesty Sauce: While the fish is baking, whisk together the plant-based yogurt, lime juice, chopped cilantro, vegetarian Worcestershire sauce (natural), minced garlic, salt, and natural gelling agent until creamy and well combined.
  4. Assemble the Tacos: Warm tortillas until pliable. Spread a spoonful of the sauce down the center of each tortilla. Top with crispy baked fish, shredded cabbage, sliced avocado, diced tomatoes or veggies, then finish with a squeeze of lime and fresh cilantro leaves.

Notes

  • Pat fish thoroughly dry to ensure the coating sticks and crisps up well.
  • Press the panko mixture firmly onto the fish for an even crust.
  • Do not overcrowd the baking tray to allow the fish to cook evenly and stay crispy.
  • Warm tortillas just before serving for optimal texture and flavor.
  • Adjust the sauce acidity and spice level to your liking by adding more lime juice or chili powder.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 2 tacos
  • Calories: 320
  • Sugar: 3g
  • Sodium: 480mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 45mg

Keywords: crispy baked fish tacos, plant-based sauce, baked fish, fish tacos recipe, healthy fish tacos, quick dinner, gluten free fish tacos

Find it online: https://quicktastykitchen.com/crispy-baked-fish-tacos/