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Fish tacos have surged in popularity over the years, becoming a beloved dish in many households and restaurants alike. Their versatility allows for endless combinations of flavors and textures, making them suitable for a variety of palates. Traditionally associated with coastal regions, fish tacos offer a fresh and vibrant taste, transporting diners to sun-soaked beaches with each bite. Among the myriad of recipes available, crispy oven-baked fish tacos stand out as a healthier alternative to the conventional fried versions, bringing the satisfying crunch without the added grease.

Crispy Oven-Baked Fish Tacos

Discover the joy of making crispy oven-baked fish tacos—a delicious and healthier twist on a classic dish. Perfect for weeknight dinners or gatherings, this recipe combines flaky white fish, a crunchy panko coating, and vibrant fresh toppings like avocado and cabbage. With easy preparation steps and a creamy dressing, these tacos are not only tasty but also packed with nutritional benefits. Elevate your dinner game and bring beach vibes to your table!
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Ingredients
  

For the Fish:

1 pound white fish fillets (e.g., cod, tilapia)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional for heat)

For the Dressing:

1/2 cup Greek yogurt

1 tablespoon mayonnaise

1 tablespoon lime juice

1 teaspoon honey

1/4 teaspoon garlic powder

Salt and pepper to taste

For the Tacos:

8 small corn or flour tortillas

2 cups shredded cabbage (red or green)

1 cup diced tomatoes

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

    Prepare the Fish: Pat the fish fillets dry with paper towels. Slice them into strips that are about 1 inch wide.

      Set Up Breading Station: In a shallow bowl, mix together the flour, garlic powder, paprika, salt, pepper, and cayenne pepper. In another bowl, whisk the eggs. In a third bowl, place the panko breadcrumbs.

        Coat the Fish: Dip each strip of fish into the flour mixture, shaking off any excess. Then, dip into the egg mixture, followed by coating with panko breadcrumbs, pressing gently to adhere.

          Bake the Fish: Place the coated fish strips on the prepared baking sheet in a single layer. Spray lightly with cooking spray or drizzle with a small amount of olive oil. Bake for about 15-20 minutes, or until the fish is golden brown and crispy, flipping halfway through.

            Make the Dressing: In a bowl, combine the Greek yogurt, mayonnaise, lime juice, honey, garlic powder, salt, and pepper. Mix well and adjust seasoning to taste.

              Warm the Tortillas: While the fish is baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or until pliable.

                Assemble Tacos: To assemble, place a generous amount of shredded cabbage on each tortilla, followed by a few fish strips, diced tomatoes, and avocado slices. Drizzle with the dressing and garnish with fresh cilantro.

                  Serve: Serve the tacos immediately with lime wedges for extra zing.

                    Prep Time, Total Time, Servings: 15 min | 35 min | 4 servings