Crispy Panko Crusted Fish Tacos

$- 1 lb white fish fillets (cod or tilapia) - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper, to taste - Shredded cabbage, avocado, cilantro, lime wedges - Spicy mayo (1/4 cup mayonnaise mixed with 1 tablespoon sriracha) - Additional garnishes To make crispy panko crusted fish tacos, you need some simple ingredients. Let’s break it down. Main Ingredients: For the main part of our dish, choose fresh fish fillets. Cod and tilapia are excellent options. You will also need panko breadcrumbs for that delightful crunch. All-purpose flour helps the fish stick to the panko. You will need two large eggs to create a tasty coating. Seasonings and Toppings: Add flavor with garlic powder, paprika, and cumin. These spices make the fish pop. Don’t forget salt and pepper to taste. For toppings, use shredded cabbage for crunch, creamy avocado slices, and fresh cilantro. Lime wedges add a zesty touch. Optional Ingredients: If you want some heat, mix mayonnaise with sriracha for spicy mayo. This can elevate your tacos even more. Feel free to add extra garnishes to your liking. Using these ingredients, you will create a meal that is both easy and flavorful. Each component works together to bring taste and texture to your tacos. - Preheat the oven to 400°F (200°C). - Prepare fish by patting dry and seasoning. Start by preheating your oven. This helps the fish to cook evenly. While the oven heats, take your fish fillets and pat them dry with paper towels. This step is key. If the fish has moisture, the breading won’t stick well. Season both sides with salt, pepper, garlic powder, paprika, and cumin. This gives the fish a lot of flavor. - Set up a breading station with flour, eggs, and panko. - Dredge fish in flour, dip in eggs, and coat with panko. Now, let’s set up a breading station. You will need three shallow bowls. Put flour in the first bowl. In the second bowl, whisk two eggs until they are mixed well. Finally, fill the third bowl with panko breadcrumbs. Take a seasoned fish fillet and dredge it in the flour. Make sure to shake off any extra flour. Next, dip the fish into the eggs, coating it well. Lastly, press the fish into the panko. This gives it that crispy texture we love. - Arrange fillets on a baking sheet and bake for 12-15 minutes. - Warm tortillas and assemble the tacos with toppings. Place the breaded fish fillets on a lined baking sheet. For extra crispiness, lightly spray them with cooking spray. Put the baking sheet in the oven and bake for 12 to 15 minutes. You want the fish to be fully cooked and golden brown. While the fish bakes, warm your corn tortillas in a skillet for about 30 seconds on each side. This step helps them become soft and easy to fold. Once the fish is done, take it out and start putting together your tacos. Place a few pieces of the crispy fish on each tortilla. Top with shredded cabbage, avocado slices, and fresh cilantro. If you want a kick, drizzle on some spicy mayo and squeeze fresh lime juice over the top. To get that perfect crunch, drying the fish is key. Moisture makes the breading soggy. Use paper towels to pat the fish dry before seasoning. This simple step helps the spices stick and enhances the crispiness. Next, consider using cooking spray. A light spray on the breaded fish before baking adds an extra layer of crunch. The oil helps the panko brown up nicely, giving you a golden crust that is hard to resist. These tacos shine when served with sides. I love pairing them with rice or beans for a hearty meal. They add texture and flavor that complement the fish perfectly. Don't forget the lime wedges! A squeeze of fresh lime juice brightens the dish. If you like heat, drizzle spicy mayo on top. Mix mayonnaise with sriracha for an easy and tasty kick. Plating can make your tacos look extra special. Use a colorful platter to serve them. This adds visual appeal and makes the meal feel festive. Garnishing is also important. Fresh cilantro not only adds flavor but also brightens the dish. You can sprinkle some on top for a nice finish. A few lime wedges on the side create a vibrant look that invites everyone to dig in. {{image_4}} You can use many types of fish for your tacos. Cod and tilapia are popular choices. You can also try haddock or shrimp for a new twist. When choosing fish, look for fresh fillets. Fresh fish should have a mild smell and firm texture. Ask your fishmonger for the best options available that day. If you need a gluten-free option, use crushed cornflakes instead of panko. They give a nice crunch, too. You can also mix seasonings into your breadcrumbs. Try adding some garlic powder or paprika for extra flavor. This way, you can personalize your breading to match your taste. Customizing your tacos is fun! You can add salsa, pickled veggies, or even fresh herbs. For a fruity twist, try making a mango or pineapple salsa. Just chop the fruit and mix it with lime juice, salt, and chopped cilantro. This adds a fresh, zesty kick that pairs well with the crispy fish. To keep your leftover fish tacos fresh, place them in an airtight container. This helps prevent moisture loss and keeps flavors intact. You can store them in the fridge for up to three days. After that, the fish may lose its texture and taste. If you want to save some tacos for later, freeze them unassembled. Wrap the fish and tortillas separately in plastic wrap, then place them in freezer bags. This way, you can enjoy them in up to three months. When ready to eat, thaw the fish in the fridge overnight. To reheat your fish without losing its crispiness, use an oven. Preheat it to 350°F (175°C) and warm the fish for about 10 minutes. This keeps the coating crunchy. If you use a microwave, the fish may become soggy. So, always choose the oven for best results. For crispy fish tacos, I recommend white fish like cod or tilapia. These types of fish have a mild flavor and flaky texture. They cook evenly and hold up well when breaded. You can also use haddock or snapper if you want something different. Always choose fresh fish for the best taste. Frozen fish works too, but make sure it’s fully thawed. To add heat to your fish tacos, you can use spices or salsas. A pinch of cayenne or chili powder can spice up the fish before breading. You can also mix sriracha into your mayo for a spicy kick. If you like fresh flavors, try adding jalapeños or a spicy salsa on top. Lime juice can also enhance the heat while balancing the flavors. Yes! If you want to switch up the breading, you can use crushed cornflakes or regular breadcrumbs. These options will give you a different crunch. For a gluten-free choice, try almond flour or gluten-free breadcrumbs. Each type of breading will change the flavor and texture a bit, so feel free to experiment. You can prep the fish and breading ahead of time. Just season the fish and coat it in flour and panko. Store the breaded fish in the fridge until you are ready to bake. You can also warm the tortillas and prep toppings like cabbage and avocado in advance. Just assemble the tacos right before serving to keep them crispy and fresh. In this blog post, we covered how to make delicious crispy fish tacos. You learned about the key ingredients, the step-by-step process, and helpful tips for the best results. You can mix things up with different fish or toppings. Remember to store any leftovers correctly and reheat them to keep their crunch. Making tacos at home can be fun and easy. Try these recipes and enjoy your tasty creations!$

Crispy Panko Crusted Fish Tacos

Savor the flavor of Crispy Panko Crusted Fish Tacos that are both tasty and easy to make! This recipe features perfectly baked fish fillets coated in crunchy panko, topped with fresh cabbage, creamy avocado, and zesty lime. Perfect for a quick dinner or a fun gathering, these tacos will impress your taste buds.

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Ingredients

1 lb white fish fillets (such as cod or tilapia)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper, to taste

8 small corn tortillas

1 cup shredded cabbage

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Lime wedges for serving

Optional: Spicy mayo (mix 1/4 cup mayonnaise with 1 tablespoon sriracha)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). To ensure easy cleanup, line a baking sheet with parchment paper.

Prepare the Fish: Pat the fish fillets dry using paper towels to remove excess moisture. Season both sides of the fillets with salt, pepper, garlic powder, paprika, and cumin, ensuring an even coating of flavors.

Set Up the Breading Station: Prepare three shallow bowls for the breading process: place the all-purpose flour in the first bowl, whisk the eggs in the second until they are well blended, and pour the panko breadcrumbs into the third bowl.

Breading the Fish: Take each seasoned fish fillet and dredge it in the flour, shaking off any excess flour to avoid clumps. Next, dip the floured fillet into the beaten eggs, ensuring it is thoroughly coated. Finally, press the fillet into the panko breadcrumbs, ensuring a good adherence for maximum crispiness.

Arrange on Baking Sheet: Lay the breaded fish fillets on the prepared baking sheet. For added crispiness, lightly spray the fillets with cooking spray or drizzle a little olive oil over them.

Bake the Fish: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The fish should be cooked through and the coating should appear golden brown and crispy when done.

Warm the Tortillas: While the fish is baking, heat a skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side, or until they are pliable and slightly toasted.

Assemble the Tacos: Once the fish is ready, begin assembling your tacos. Place a few crispy pieces of fish onto each warmed tortilla. Top generously with shredded cabbage, avocado slices, and a sprinkle of fresh cilantro.

Add Finishing Touches: If desired, drizzle some spicy mayo over the top, then squeeze fresh lime juice onto each taco for a zesty kick before serving.

- Presentation Tips: Serve the tacos on a colorful platter with lime wedges on the side for a vibrant touch. Garnish with extra cilantro for an appealing finish.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (2 tacos each)