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Crispy Baked Fish Tacos
Get ready for the most restaurant-worthy tacos you've ever made. Mary Berg shares her easy crispy basked fish taco recipe that will feed your hungry crowd in a flash.
YIELDS
4
Ingredients
Slaw
- 1/2 small cabbage
- 1/2 small red onion
- 1/2 jalapeno
- 1/2 cup diced fresh pineapple
- 1/4 cup chopped cilantro
- 1 teaspoon sugar
- 1/2 to 1 teaspoon Tex-Mex seasoning
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 to 2 tablespoons apple cider vinegar
- Salt and black pepper
Fish
- 2 (approx. 300g each) haddock fillets
- 2 tablespoons olive oil
- 1 1/2 cups panko
- 1/2 teaspoon Tex-Mex seasoning
- 1 egg
- 2 tablespoons mayonnaise
- 1 to 2 teaspoons hot sauce
Serve
- Corn or flour tortillas, warmed
- 1 cup prepared guacamole
Directions
- Heat your oven to 400ºF and set out a sheet pan.
Slaw
- Thinly slice the cabbage, onion, and jalapeno and add to a large bowl along with the pineapple and cilantro. Add the sugar, cumin, lime juice, oil, and vinegar to taste—season with salt and pepper.
Fish
- Prepare the fish by cutting the haddock into roughly one-by-three-inch pieces and setting aside. Place a medium skillet over medium heat and add the oil and panko. Toast the panko, stirring frequently, for two to three minutes until golden brown. Transfer to a shallow dish, season with salt and the Tex-Mex seasoning, and set aside to cool. In a second shallow dish, beat the egg, mayonnaise, and hot sauce together.
- Working with one piece of fish at a time, dunk into the egg mixture to coat it evenly and allow any excess to drip off. Transfer the fish to the panko mixture and turn to coat. Transfer to the sheet pan and roast for 12 to 15 minutes or until cooked.
Serve
- Meanwhile, heat the tortillas according to the package directions or directly over a gas burner until warm and lightly charred.
- Serve the tortillas with the crispy fish, slaw, and guacamole. Enjoy!
