Baked crispy fish tacos are lighter than the fried version but still loaded with flavor. Top the fish tacos with cabbage and a spicy pineapple habanero salsa.
While I love a good crispy batter, like these fried shrimp tacos, this easy panko coating is just as delicious and easy to make. While the fish bakes, chop up the ingredients for a fresh and spicy pineapple salsa.
Preparing the Fish
I'm using cod for this recipe, but any type of firm white fish will work. To ensure a crisp crust, pat the fish dry before dipping it in the egg.
I also toast the panko with some salt and seasoning to bring out more flavor. Cut the fish into small pieces. This helps it cook evenly in the oven and gives it a crispy bite.
Pineapple Salsa
I love the combination of fish and pineapple, but mango is also a great substitute.
Add dice pineapple to a bowl with sliced red onions, habaneros or jalapenos, cilantro, lime juice, and salt. The red onions give this salsa a nice pop of color.
Once the fish is done, turn off the oven and used the residual heat to warm up your tortillas. Assemble the tacos with some shredded cabbage, crispy fish, and top with pineapple salsa.
These fish tacos are pretty filling but you can also serve them with some Mexican Rice or beans.
Baked Crispy Fish Tacos
Ingredients
Panko Baked Cod
- 1 pound Cod or any White Fish Cut into small chunks
- 1 Egg Beaten
- 1 cup Panko Bread Crumbs Seasoned with Salt and Pepper
- Cooking Oil Spray Either Olive oil or Coconut Oil
Pineapple Habanero Salsa
- 1 Cup Fresh diced Pineapple or Canned If using canned then drain pineapple and cut into chunks
- 1 Habanero Pepper Seeds removed and sliced thin either wearing gloves or wash hands very well after
- 1 Lime Squeezed
- 1 tablespoon Chopped Cilantro or Mint
- ¼ Red Onion Sliced thin
- Salt To taste
Tacos
- 8 Corn or Flour Tortillas Warmed in the oven with the residual heat once the fish is cooked
- Shredded Cabbage I buy it in the bag pre-shredded
- Limes Extra limes for squeezing on top
Instructions
Pineapple Habanero Salsa
- Cut pineapple into even chunks. Slice habaneros, with seeds removed and sliced thin either wearing gloves or wash hands very well after. Add Sliced Red onions, chopped cilantro or mint, Salt to taste, and juice from 1 lime. Mix well and place in fridge till fish is done
Panko Baked Cod
- Pre-heat oven to 350 degrees. 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 it turns light brown, remove and place in a small plate.
- Cut fish into even chunks and season with salt and pepper. Set up a breading station with 1 egg scrambled 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 and bake for 10 minutes or until fish is no longer opaque.
Taco Assembly
- Turn oven off and place your tortillas in the oven to warm them up. Remove and assemble tacos with Shredded cabbage on bottom, a squeeze of lime, the panko fish, and top with the pineapple salsa.
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.
sheenam | thetwincookingproject.net says
Love this! specially your recipe for habanero sauce. This look yummy!!
Renee says
Thanks So Much Sheenam! Hope you try it 🙂