They’re breaded, crispy and so good with an herb crema, but the best part is these fish tacos are baked so they are super easy and better for you.
Fish tacos are a weeknight staple for several reasons, not the least of which is how simple they are to make. Beyond simplicity, they’re also pretty inexpensive and of course delicious. These Crispy Baked Fish Tacos also happen to be pretty healthful as well — bonus.
You can buy boxes of cornmeal dredge at the grocery store, but I prefer to mix it up myself with ingredients from the pantry. It gives me more control over the flavors and takes all of 2 minutes to assemble.
Cut out the bloodline (that’s the dark red area) and discard it then trim the fillets into fingers that will fit into your tortillas. I usually use 2 fingers per taco. Coat the fish fingers with the cornmeal dredge.
Arrange the fish on a wire rack set over a baking sheet and spritz them with a little olive oil or vegetable spray.
You can serve the fish tacos with sour cream and plain salsa, but one of my favorite accompaniments is this cilantro garlic lime crema. Its so tangy and bright it’ll make your taste buds do a happy dance!
Some other favorite toppings include salsa verde either this authentic version or this charred one, chopped cabbage, queso fresco, fresh cilantro, avocado or pico de gallo. My avocados weren’t quite ready, so I skipped them on this night.
- ⅓ cup cornmeal
- ¼ cup Wondra flour
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound tilapia fillets or other firm whitefish
- 2 tablespoons olive oil
- spritz vegetable spray
- Click the link above for the recipe.
- 8-10 small tortillas (flour or corn), heated through in the oven or in a dry pan.
- ½ cup cilantro
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- ¾ cup salsa verde or other salsa
- 1 cup queso fresco crumbled (optional)
- lime cut into wedges
- Preheat the oven to 375°. Place a metal rack over a baking sheet and spray the rack with vegetable spray. Set aside.
- In a shallow bowl, whisk together the cornmeal, Wondra flour, cumin, chili powder, salt and pepper. Set aside.
- Cut the fish fillets into fingers and brush with the olive oil. Toss the fish fingers a few at a time into the flour mixture until well coated. Transfer fish to the baking rack. Spray the top of the fish lightly with vegetable spray. Bake for 15-20 minutes or until golden and done.
- Click the link above
- To build the tacos, fill the tortilla with 1-2 pieces of crispy fish and top with shredded cabbage, sprigs of cilantro, queso fresco, salsa verde and Tangy Garlic Herb Crema