Description
Crispy fish tacos, baked for easy cleanup and a healthier twist. Topped with a tangy herb crema and all the fixings.
Ingredients
Units
Scale
- 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