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Fish Tacos · Crispy Oven-Baked

Crispy Oven-Baked Fish Tacos

Panko-crusted cod strips bake up crunchy on a rack, no frying needed. Tucked into flour tortillas with red cabbage and a lime crema, they're a hit with kids.

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Prep
20 min
Cook
15 min
Total
35 min
Serves
4 · 8 tacos
Level
Easy

Ingredients

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

Cook to 145°F inside (check with a thermometer).

Steps

  1. Heat the oven to 450°F (230°C). Set a wire rack in a sheet pan and brush the rack with a little oil.
  2. 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.
  3. Tip the panko into a shallow bowl.
  4. In a second shallow bowl, mix the flour, salt, garlic powder and chili powder. In a third, beat the eggs.
  5. Pat the fish strips dry with paper towels.
  6. Coat each strip in flour, dip it in egg and let the extra drip off, then press it into the panko.
  7. Arrange the strips on the rack so they don't touch.
  8. Bake until the coating is crisp and the fish is opaque, flakes easily and reaches 145°F (63°C).
  9. While the fish bakes, stir together the sour cream, lime juice and salt.
  10. Wrap the tortillas in foil and warm them in the oven.
  11. Fill each tortilla with fish, cabbage and cilantro, drizzle with crema and serve with lime wedges.

Tip: Keep one hand for dry coatings and one for egg so your fingers don't get clumpy.

Tip: Pollock or haddock work in place of cod.

Storage: Best fresh. Leftover fish re-crisps in a 400°F oven in about 6 minutes.

Estimated nutrition per serving: 660 calories · protein 44 g · carbohydrates 62 g · fiber 5 g · sugars 6 g · fat 25 g (saturated 8 g) · sodium 1,280 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.