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Fish tacos have surged in popularity in recent years, captivating the hearts and taste buds of food enthusiasts around the globe. This delightful dish marries fresh, flaky fish with vibrant toppings, all enveloped in a warm tortilla, creating a symphony of flavors and textures that is simply irresistible. Whether enjoyed at a bustling seaside restaurant or prepared at home for a casual weeknight dinner, fish tacos cater to a variety of palates, making them a beloved choice for seafood lovers.

Crispy Oven-Baked Fish Tacos

Discover the irresistible appeal of crispy oven-baked fish tacos with this easy and healthy recipe. Perfect for any occasion, these tacos combine fresh, flaky fish with vibrant toppings like crunchy cabbage, creamy avocado, and zesty lime. Baking instead of frying delivers a satisfying crunch while being nutritious. Explore the simple preparation steps and customizable options to create a delightful meal that's packed with flavor and good for you. Enjoy the fun of making and indulging in these delicious tacos at home!
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Ingredients
  

1 lb white fish fillets (tilapia, cod, or haddock)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tbsp taco seasoning (or to taste)

1 tsp chili powder

Salt & pepper to taste

8 small corn or flour tortillas

1 avocado, sliced

1 cup red cabbage, finely shredded

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

1/2 cup sour cream or Greek yogurt

Optional: hot sauce for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Fish: Pat the fish fillets dry with paper towels and season them with taco seasoning, chili powder, salt, and pepper.

      Set Up Breading Station:

        - In a shallow bowl, place the flour.

          - In another bowl, whisk the eggs until frothy.

            - In a third bowl, combine the panko breadcrumbs with a pinch of salt and a bit of taco seasoning for flavor.

              Bread the Fish: Dip each fish fillet first into the flour, shaking off any excess, then into the eggs, and finally coat them thoroughly in the panko breadcrumbs. Place the breaded fillets on the prepared baking sheet.

                Bake the Fish: Drizzle a little olive oil over the breaded fish, or spritz with cooking spray to help achieve a crispy texture. Bake in the preheated oven for about 15-20 minutes or until the fish is golden brown and cooked through (internal temperature should reach 145°F/63°C).

                  Warm the Tortillas: While the fish is baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable. Alternatively, you can wrap them in foil and heat them in the oven for the last few minutes of the fish's cooking time.

                    Assemble the Tacos: Once the fish has finished baking, remove it from the oven. Break the fish into pieces and place 2-3 pieces on each tortilla. Top with shredded red cabbage, slices of avocado, and a sprinkle of fresh cilantro. Add a drizzle of sour cream or Greek yogurt and squeeze lime juice over the top.

                      Serve: Serve immediately with additional lime wedges and hot sauce on the side, if desired.

                        Prep Time, Total Time, Servings: 15 min | 35 min | 4 servings