Baked Panko Fish Tacos
Panko Fish Tacos are baked instead of fried, but still crispy. Top them with pineapple salsa, cilantro lime crema, and cabbage for a refreshing bite.
While I love a fried batter like these Shrimp tacos, this baked panko coating is just as delicious.
These crispy baked fish tacos are perfect for an easy weeknight meal. If you need a low carb option, try using jicama wraps like I did for these salmon tacos.
Ingredients Needed
- Cod Filets – Or substitute any firm white fish.
- Egg – For this recipe, the egg will need to be beaten.
- Panko Bread Crumbs – The panko will be toasted and seasoned with salt and pepper.
- Cooking Oil Spray – If you don’t have cooking oil spray, then you can use oil and a brush.
- Tortillas– I prefer corn tortillas, but flour works too. Be sure to heat up the tortillas before assembling the tacos. For a low carb option, use jicama wraps.
- Cabbage– I buy the finely shredded cabbage and mix it with some fresh lime juice and a pinch of salt for flavor.
- Top the tacos with Pineapple or Mango Salsa.
How to Bread the Fish
Preheat the oven to 350° F. Spray a large baking sheet with cooking oil spray.
In a skillet over medium heat, add panko with salt and pepper and lightly toast. Keep moving the panko in the pan so it doesn’t burn.
Once the panko turns a light brown, remove it from the heat and set aside.
If using frozen fish, thaw it completely and use paper towels to remove any excess moisture. Cut fish into 2 inch pieces and season both sides with salt and pepper.
Set up a breading station with 1 egg beaten in a bowl, panko close by, and your greased baking sheet.
Dip fish into egg, then roll in panko and set on baking sheet. Once all the fish has been breaded, lightly spray the top with cooking oil spray.
Bake the fish for 10 minutes or until the fish is no longer opaque. You can turn on the broiler for the last 2 minutes to get the panko crispier.
Frequently Asked Questions
The best type of fish for these tacos is always a lean and flakey white dish. Whitefish is usually the best because they don’t taste too fishy. Here are some options: cod, halibut, sea bass, and tilapia.
Yes! I actually prefer frozen fish, since it’s typically frozen right after catching it. Defrost overnight or in a bag with water. Place the fish between paper towels to remove excess moisture before seasoning it.
If you live near the ocean, then by all means use fresh fish.
How to Serve
Panko fish tacos are best served right after the fish is done baking. You can prep the toppings like Pineapple Salsa or the Creamy Cilantro Sauce ahead of time.
Heat the tortillas either in the oven or on a comal. Place tortillas on a serving platter or individual plates.
Layer on shredded cabbage with lime, then add a couple pieces of the cooked panko fish. Top with salsa and sauce of your choice.
For an extra touch of flavor and presentation, add a sprinkle of chopped cilantro and a squeeze of fresh lime juice over the top of each taco.
Serve immediately, allowing guests to customize their tacos further if desired.
These fish tacos are pretty filling but you can also serve them with a tropical Coconut Lime Rice.
Storing Fish Tacos
- Separate ingredients – To maintain the best quality, store the cooked panko fish, tortillas, and toppings separately.
- Store the cooked fish – Place the cooked fish in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Refrigerate for up to 3 days. Reheat the fish either in the oven or an air fryer to maintain the crunch.
Check out these Fish Recipes:
Baked Panko Fish Taco Recipe
Equipment
- Oven
Ingredients
- 1 pound Cod or any White Fish Cut into small chunks and seasoned with salt and pepper
- 1 Egg beaten
- 1 cup Panko Bread Crumbs seasoned with Salt and Pepper
- Cooking Oil Spray
- 8 Corn or Flour Tortillas
Toppings:
- 1 cup Shredded Cabbage (I buy it finely pre-shredded)
- 1 Lime (squeeze on the cabbage or on top of the tacos)
- Pineapple Salsa
- Creamy Cilantro Lime Sauce
Instructions
- Pre-heat oven to 350 degrees. Spray a large baking sheet with cooking oil spray.
- In a small skillet over medium heat, add panko with salt and pepper and lightly toast. Keep moving the panko in the pan so it doesn't burn. Once it turns light brown, remove the pan from the heat and set aside.
- If your fish is frozen, defrost it fully and remove any excess moisture with paper towels. Cut fish into even chunks and season each piece with salt and pepper.
- Set up a breading station with 1 egg beaten in a bowl, the toasted panko, and the greased baking sheet. Dip each fish piece into the egg, then roll in the panko, and place on the baking sheet.
- Once all the fish has been breaded, lightly spray the top with cooking oil spray and bake for 10 minutes or until the fish is no longer opaque. You can also turn on the broiler for a minute to get the tops extra crispy.
- Turn oven off and place your tortillas in the oven to warm them up. Assemble the tacos with shredded cabbage on the bottom, a squeeze of lime, the panko fish, cilantro lime sauce, and top with pineapple salsa.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Love this! specially your recipe for habanero sauce. This look yummy!!
Thanks So Much Sheenam! Hope you try it 🙂