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.
Click here for the tangy garlic herb feta crema recipe.
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Breaded and Baked Fish Tacos
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Crispy fish tacos, baked for easy cleanup and a healthier twist. Topped with a tangy herb crema and all the fixings.
Ingredients
- 1/3 cups (79 ml) cornmeal
- 1/4 cups (59 ml) Wondra flour
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lbs (454 g) tilapia fillets or other firm whitefish
- 2 tablespoons olive oil
- spritz vegetable spray
- 8-10 small tortillas (flour or corn, heated through in the oven or in a dry pan.)
- 1/2 cups (118 ml) cilantro
- 1 cups (237 ml) green cabbage shredded
- 1 cups (237 ml) red cabbage shredded
- 3/4 cups (178 ml) salsa verde or other salsa
- 1 cups (237 ml) queso fresco crumbled (optional)
- lime cut into wedges
Instructions
- Preheat oven to 375°F (190°C). Place a metal rack over a baking sheet and spray the rack with vegetable spray. Set aside.
- In a shallow bowl, whisk together cornmeal, Wondra flour, cumin, chili powder, salt, and pepper. Set aside.
- Cut fish fillets into fingers and brush with olive oil. Toss 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 cooked.
- For The Tangy Garlic Herb Crema
For The Tacos
- 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
Notes
- For extra crispy fish, ensure the breading is completely dry before baking.
- Leftover fish can be stored in the refrigerator for up to 3 days and reheated in a dry pan or air fryer.
- Substitute panko breadcrumbs for a lighter, crispier breading; adjust baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
- Cholesterol: 50
Frequently Asked Questions
What can I use instead of cornmeal for the dredge?
You can substitute the cornmeal with breadcrumbs or panko if you prefer a different texture, but the flavor may vary.
How do I trim the fish fillets for the tacos?
Cut out the bloodline, which is the dark red area, and then trim the fillets into fingers that fit comfortably into your tortillas, typically using two fingers per taco.
What toppings do you recommend for the fish tacos?
Some great toppings include chopped cabbage, queso fresco, fresh cilantro, avocado, pico de gallo, or the cilantro garlic lime crema for a tangy kick.
Nice not to have to fry!! The taste was pretty good but I didn’t have Spray oil so the flour mix was still dry on the fish after baking. Had to wipe oil on, but still felt a bit dry. I’d also add more salt to the flour mix. I’d probably try this recipe again with a couple tweaks.