Go Back
Baked Fish Tacos With Avocado taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Crispy Baked Fish Tacos

This recipe combines the speed of pressure cooking with the crispiness of baking to deliver tender, flaky fish tacos with a flavorful, crispy coating and fresh toppings.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

Ingredients

  • ½ cup plain Greek yogurt or mayo for creamy sauce
  • 1 chipotle chile in adobo sauce smoky heat
  • 1 tablespoon lime juice citrus zing
  • ¼ teaspoon fine sea salt to season the sauce
  • 1 cup panko breadcrumbs light crispy coating
  • 2 teaspoons chili powder flavor punch
  • 1 teaspoon garlic powder warm savory vibes
  • 1 teaspoon ground cumin warm savory vibes
  • 1 teaspoon fine sea salt to season the fish
  • ½ teaspoon freshly-cracked black pepper to season the fish
  • 1 egg whisked, for coating
  • 1 ½ pounds firm white fish like cod or halibut cut into 2-inch pieces
  • 12 corn or flour tortillas warmed
  • 2 fresh avocados peeled and sliced
  • 1 batch Cilantro Lime Slaw for fresh crunch
  • toppings fresh cilantro, sliced jalapeños, crumbled queso fresco

Instructions
 

Instructions

  • Preheat your oven to 425˚F (220˚C). This is gonna get your fish crispy after it's pressure cooked.
  • In a small bowl, mix that Greek yogurt, chipotle chile, lime juice, and ¼ teaspoon salt till the sauce is smooth and zesty.
  • In another bowl, combine the panko breadcrumbs, chili powder, garlic powder, cumin, 1 teaspoon salt, and black pepper. This dry mix brings all the seasonings together.
  • Pat your fish pieces dry so the sauce and coating stick better. Coat each piece evenly with the yogurt sauce; don’t rush this part.
  • Press each coated fish piece into the breadcrumb mixture to cover them fully. Make sure every side is coated for max crisp.
  • Place the coated fish on a baking sheet lined with parchment paper or maybe a lightly greased rack if you want air all around.
  • Now pop it in the oven and bake for 15 to 20 minutes until the fish is cooked through and the coating turns golden and crispy.
  • Warm your tortillas meanwhile and when fish is ready, assemble your tacos with fish, avocado slices, cilantro lime slaw, and any toppings you fancy. Bite in and enjoy.

Notes

Store leftovers properly to keep fish crispy and slaw fresh. Use airtight containers and reheat fish in the oven to maintain texture.