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Crispy Oven-Baked Fish Tacos Recipe with Easy Zesty Lime Crema

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A quick and easy recipe for crispy oven-baked fish tacos paired with a bright and tangy zesty lime crema, perfect for casual dinners or gatherings.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (cod, tilapia, or haddock), cut into taco-sized strips
  • 1 cup (100g) panko breadcrumbs
  • ½ cup (60g) all-purpose flour
  • 1 large egg, beaten (room temperature)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Cooking spray or a light brush of olive oil
  • ½ cup (120g) sour cream or Greek yogurt (use dairy-free yogurt for vegan)
  • Juice and zest of 1 medium lime
  • 1 tablespoon mayonnaise (optional)
  • 1 small garlic clove, minced
  • Salt to taste
  • 8 small corn or flour tortillas (warmed)
  • Shredded cabbage or lettuce
  • Fresh cilantro leaves
  • Optional toppings: sliced jalapeños, diced avocado, chopped tomatoes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat and lightly spray or brush with olive oil.
  2. Prepare breading stations: place flour in one shallow bowl, beaten egg in a second, and mix panko, smoked paprika, garlic powder, salt, and pepper in a third bowl.
  3. Dredge each fish strip in flour, shaking off excess, then dip into the egg, and coat evenly with the seasoned panko mixture. Place coated strips on the baking sheet.
  4. Lightly spray or brush the coated fish with cooking spray or olive oil.
  5. Bake for 12-15 minutes, flipping halfway through, until golden brown and crispy.
  6. While fish bakes, whisk together sour cream or Greek yogurt, lime juice, lime zest, mayonnaise (if using), minced garlic, and salt to make the lime crema.
  7. Warm the tortillas by wrapping in foil and heating in the oven during the last 5 minutes of baking or warming on a dry skillet about 20 seconds per side.
  8. Assemble tacos by layering shredded cabbage or lettuce on tortillas, adding 2-3 pieces of fish, drizzling with lime crema, and garnishing with cilantro and optional toppings.
  9. Serve immediately and enjoy.

Notes

Do not skip the flour step to help the coating stick. Use panko breadcrumbs for a lighter, crispier texture. Lightly spray or brush oil to avoid sogginess. Flip fish halfway through baking for even crispiness. Make lime crema ahead to let flavors meld. Warm tortillas while fish bakes to save time. For gluten-free, swap flour and panko with almond flour and crushed gluten-free crackers. For vegan, use tofu or cauliflower and dairy-free yogurt.

Nutrition

Keywords: fish tacos, oven-baked fish, crispy fish tacos, lime crema, easy fish tacos, healthy fish recipe, quick dinner, Mexican tacos

Find it online: https://katedishes.com/crispy-oven-baked-fish-tacos-recipe-with-easy-zesty-lime-crema/