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In the realm of culinary delights, few dishes can rival the vibrant flavors and satisfying textures found in Crispy Baked Fish Tacos. This recipe invites you to experience a harmonious blend of tender, flaky fish encased in a crunchy panko breadcrumb coating, complemented by a medley of fresh toppings and a zesty lime sauce. Whether you're looking for a quick weeknight dinner or a festive option to impress guests, these tacos not only deliver on taste but also provide a nutritious meal that can be enjoyed by all.

Crispy Baked Fish Tacos

Discover the deliciousness of Crispy Baked Fish Tacos, a vibrant dish that combines flaky fish with a crunchy panko coating, fresh toppings, and zesty lime sauce. Perfect for any occasion, these tacos are not only flavorful but also a healthier alternative to fried versions. With easy-to-follow preparation steps and customizable options for various diets, you'll be able to impress friends and family with a mouthwatering meal that captures the essence of coastal cuisine. Dive into this culinary adventure and enjoy every satisfying bite!
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Ingredients
  

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

1 cup panko breadcrumbs

1/2 cup all-purpose flour

1 large egg

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional)

Salt and pepper to taste

Corn or flour tortillas (8 small)

1 cup red cabbage, finely shredded

1 ripe avocado, sliced

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

1/2 cup sour cream or Greek yogurt

2 tablespoons lime juice

Hot sauce (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Fish: Pat the fish fillets dry with paper towels. Cut them into strips for easy tacos.

      Set Up Breading Station: In three separate shallow bowls, prepare your dredging stations:

        - In the first bowl, mix the all-purpose flour with salt, pepper, and half of the garlic powder and paprika.

          - In the second bowl, whisk the egg until smooth.

            - In the third bowl, combine the panko breadcrumbs, remaining garlic powder, paprika, and cayenne pepper.

              Bread the Fish: Dredge each strip of fish in the flour mixture, shaking off excess. Next, dip it into the egg, letting the excess drip off, and finally coat it with the panko mixture, pressing lightly to adhere. Place the breaded fish strips on the prepared baking sheet.

                Bake the Fish: Lightly spray the breaded fish with cooking spray to enhance crispness. Bake in the preheated oven for 12-15 minutes or until golden brown and crispy, flipping halfway through for even cooking.

                  Warm the Tortillas: While the fish is baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until softened and pliable.

                    Prepare the Sauce: In a small bowl, mix together the sour cream (or Greek yogurt) and lime juice. Season with salt to taste.

                      Assemble the Tacos: Once the fish is crispy, fill each tortilla with a few pieces of fish. Top with shredded red cabbage, slices of avocado, and chopped cilantro. Drizzle with the lime sauce and add a splash of hot sauce if desired.

                        Serve: Serve the tacos immediately with lime wedges on the side for an extra burst of flavor.

                          Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings