Crispy Baked Fish Tacos

Ingredients

• 1.5 lbs cod or tilapia fillets, cut into 1-inch strips
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1.5 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 2 tbsp olive oil
• 8 small corn or flour tortillas
• 2 cups pre-shredded green cabbage
• 1/4 cup fresh cilantro, roughly chopped
• 2 limes, one juiced, one cut into wedges
• 1/2 cup sour cream
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 clove garlic, minced
• 1/2 tsp salt, plus more to taste
• 1 avocado, sliced

Steps

1. 1

   1. Preheat oven to 425°F and place a wire rack on a foil-lined baking sheet. Drizzle or brush the rack lightly with olive oil.

2. 2

   2. Set up a breading station with three shallow bowls: flour seasoned with salt, beaten eggs, and panko mixed with smoked paprika, garlic powder, cumin, and cayenne. Dredge each fish strip in flour, dip in egg, then press firmly into the panko mixture to coat fully.

3. 3

   3. Arrange breaded fish strips on the wire rack without touching, drizzle lightly with olive oil, and bake for 18-20 minutes until deeply golden and audibly crispy — do not flip.

4. 4

   4. While fish bakes, stir together sour cream, minced chipotle, garlic, and lime juice to make the crema. Toss cabbage with a pinch of salt and a squeeze of lime.

5. 5

   5. Warm tortillas directly over a gas burner for 20-30 seconds per side, or in a dry skillet over medium-high heat, until lightly charred.

6. 6

   6. Assemble tacos with fish strips, cabbage slaw, avocado slices, and a drizzle of chipotle crema. Finish with fresh cilantro and a lime wedge.