Description
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.
Ingredients
Scale
For The Fish
- 1/3 cup cornmeal
- 1/4 cup Wondra flour
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound tilapia fillets or other firm whitefish
- 2 tablespoons olive oil
- spritz vegetable spray
For the Tangy Garlic Herb Crema
- Click the link above for the recipe.
For Tacos:
- 8–10 small tortillas (flour or corn, heated through in the oven or in a dry pan.)
- 1/2 cup cilantro
- 1 cup green cabbage shredded
- 1 cup red cabbage shredded
- 3/4 cup salsa verde or other salsa
- 1 cup queso fresco crumbled (optional)
- lime cut into wedges
Instructions
- 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.
For The Tangy Garlic Herb Crema
- Click the link above
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
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Cuisine: Tex-Mex