Description
Crispy baked fish tacos topped with a vibrant, creamy avocado crema and fresh, zesty ingredients. A healthier take on a classic that’s bursting with flavor.
Ingredients
Scale
- For the Baked Fish:
- 1.5 lbs mild white fish fillets (cod, tilapia, mahi-mahi), about 1-inch thick
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder (or more, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- For the Avocado Crema:
- 2 ripe avocados, pitted and peeled
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, packed
- 1/4 tsp salt
- Pinch of cayenne pepper or hot sauce (optional)
- For the Tacos:
- 8–10 street taco-sized corn or flour tortillas
- 2 cups shredded green or red cabbage
- 1 cup pico de gallo or diced tomatoes & red onion
- Lime wedges, for serving
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat fish fillets dry. In a shallow dish, combine paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Dredge fish in spices to coat.
- In another shallow dish, add panko breadcrumbs. Drizzle seasoned fish with olive oil, then press into panko to coat well. Place on prepared baking sheet.
- Bake for 12-18 minutes, or until fish is golden brown and flakes easily with a fork. Do not overcook.
- While fish bakes, make crema: In a food processor or blender, combine avocados, Greek yogurt/sour cream, lime juice, cilantro, salt, and optional cayenne/hot sauce. Blend until smooth and creamy. Adjust consistency with a little water or more lime juice if needed.
- Warm tortillas: individually over an open gas flame, in a dry skillet, or wrapped in a damp paper towel in the microwave. Keep warm in a clean kitchen towel.
- Assemble tacos: Place a piece of baked fish on a warm tortilla. Drizzle generously with avocado crema. Top with shredded cabbage and pico de gallo. Finish with a squeeze of fresh lime. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins