Crispy Oven-Baked Fish Tacos
- Fish
- 1 ½ lb cod fillets, cut into 1-inch-wide strips
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp chili powder
- 2 large eggs
- 1 ½ cups panko
- 3 tbsp vegetable oil
- Lime crema
- ½ cup sour cream
- 1 tbsp lime juice
- ¼ tsp kosher salt
- To serve
- 8 small flour tortillas, 6-inch
- 2 cups red cabbage, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Crispy Oven-Baked Fish Tacos
- Heat the oven to 450°F (230°C). Set a wire rack in a sheet pan and brush the rack with a little oil.
- Toss the panko with the oil in a skillet over medium heat, stirring, until light golden. Toasting it first keeps the coating crisp in the oven.
- Tip the panko into a shallow bowl.
- In a second shallow bowl, mix the flour, salt, garlic powder and chili powder. In a third, beat the eggs.
- Pat the fish strips dry with paper towels.
- Coat each strip in flour, dip it in egg and let the extra drip off, then press it into the panko.
- Arrange the strips on the rack so they don't touch.
Crispy Oven-Baked Fish Tacos
- Bake until the coating is crisp and the fish is opaque, flakes easily and reaches 145°F (63°C).
- While the fish bakes, stir together the sour cream, lime juice and salt.
- Wrap the tortillas in foil and warm them in the oven.
- Fill each tortilla with fish, cabbage and cilantro, drizzle with crema and serve with lime wedges.
- Cook to 145°F inside (check with a thermometer).