For some reason, the mention of fish tacos seems to evoke two reactions from people who have never heard of or tried them. Either they (1) are interested and intrigued; or (2) are completely horrified. I am not sure what the terrifying thing about fish tacos is; maybe people have some sort of Taco Bell image in their head of ground-up fish cooked with taco seasoning from a packet and served in a fried shell. Not so! What makes a fish taco a taco is the fact that it’s fish served on a tortilla. The seasonings and toppings are up to you.
I was intrigued at first; Philip, on the other hand, thought they sounded terrible the first time that I told him they were on the menu, six or seven years ago. I figured, what have we got to lose? We like fish, we like tacos, the worst that can happen is that we don’t like them and I never make them again. That did not happen. We loved them, and after a couple of variations I found a Tyler Florence recipe on FoodNetwork.com that I have reworked to make it a little more convenient and healthy. I have made this recipe so many times I could do it in my sleep. And to answer your question-yes, they’re good!
Yield: 8 tacos
20 minPrep Time:
15 minCook Time:
Save RecipeIngredients
- olive oil spray
- 12 ounces firm white fish, such as cod (I used sole here but found it to be a little too delicate)
- 1 egg, beaten with 1 tablespoon water
- 2 cups panko crumbs
- salt and pepper
- 4-8 corn tortillas, heated
- 1 cup shredded cabbage
- salsa and lime wedges, for serving
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- juice of 1/2 lime
- 1/8 teaspoon each of chipotle chili powder & salt
Instructions
- Preheat the oven to 450 degrees. Spray a sheet pan with olive oil spray. Stir together the mayonnaise, sour cream, lime juice, chipotle chili powder, and salt. Refrigerate until ready to use.
- Beat the egg with the water and a little salt and pepper in a shallow bowl. In a second shallow bowl, stir salt and pepper into the panko crumbs. Pat the fish dry. Dip the fish into the egg mixture then coat with panko and place on the oiled sheet pan. Once all of the fish has been breaded, spray with olive oil spray. Bake the fish for 6 minutes, then carefully flip each piece and bake for another 6 minutes.
- To assemble the tacos, spread a little bit of the sauce onto a tortilla. Top with the fish, cabbage, and a little salsa. Serve with lime wedges. (for sturdier tacos, use two tortillas per taco)
Print the recipe for fish tacos!
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