Description
These Crispy Baked Tilapia Fish Tacos are a delicious and healthier alternative to fried fish tacos, featuring crunchy panko-coated tilapia baked to perfection. Served with a zesty cabbage slaw and a creamy salsa-mayo sauce, these tacos pack flavor in every bite, perfect for a casual dinner or gathering.
Ingredients
For the Fish:
- 1 1/2 cups panko bread crumbs
- 1 1/2 tablespoons vegetable oil
- 2 tilapia fillets
- 1 egg (lightly beaten)
- 1/4 cup cornstarch
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
For the Sauce:
- 1 cup salsa (drained if watery)
- 1/4 to 1/2 cup mayonnaise
- 1 to 2 pinches salt
For the Slaw:
- 4 cups finely shredded cabbage
- 1/2 cup chopped cilantro
- 1/2 cup thinly sliced red onion
- 1/2 jalapeño, sliced (optional)
- 2 teaspoons lemon juice
- Dash of salt
To Serve:
- 8 corn tortillas
- Additional sliced jalapeños (optional)
- Additional chopped cilantro (optional)
- Cotija cheese or queso fresco (optional)
Instructions
- Prepare and Toast Breadcrumbs: In a skillet over medium-high heat, add vegetable oil and panko breadcrumbs. Stir continuously until the breadcrumbs turn a deep golden color. Transfer the toasted breadcrumbs to a shallow plate and let them cool slightly.
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray a cookie sheet with non-stick cooking spray and set it aside.
- Make the Fish Coating Mixture: In a large dish, whisk together the beaten egg, cornstarch, chili powder, garlic powder, paprika, and salt until fully combined.
- Cut and Coat Fish: Cut the tilapia fillets into thick sticks. Toss the fish sticks in the egg and spice mixture, ensuring all sides are coated evenly.
- Apply Breadcrumbs: Transfer each coated piece of fish into the toasted panko breadcrumbs. Gently press so that the fish is fully coated on all sides. Arrange the coated fish sticks on the prepared cookie sheet. Repeat for all fish pieces.
- Bake the Fish: Bake the fish sticks in the preheated oven for 11-15 minutes or until cooked through and crispy on the outside. Remove and let cool slightly.
- Make the Sauce: Whisk together the drained salsa, mayonnaise, and salt until smooth. If the salsa is watery, drain excess liquid before mixing. Refrigerate the sauce until ready to use.
- Prepare the Slaw: In a bowl, toss together shredded cabbage, chopped cilantro, sliced red onion, sliced jalapeño, lemon juice, and a dash of salt until all ingredients are evenly coated.
- Warm the Tortillas: Warm the corn tortillas in the microwave or on a skillet until pliable.
- Assemble the Tacos: Place a generous amount of slaw on each tortilla, add pieces of baked tilapia (break up as needed), drizzle with the prepared sauce, and top with additional cilantro, sliced jalapeños, and optional Cotija cheese or queso fresco.
Notes
- If your salsa is watery, drain it well to avoid a runny sauce.
- Adjust the amount of mayonnaise in the sauce to your preferred creaminess.
- For extra heat, add more jalapeños or a pinch of cayenne in the fish coating mixture.
- These tacos are best served fresh but can be stored separately for up to 2 days.
- Use gluten-free panko breadcrumbs if you need a gluten-free option.
- Warming tortillas helps prevent cracking when folding tacos.
