Description
Crisp, tangy, and easy to prepare, these baked panko fish tacos offer a crunchy, flavorful bite without the guilt of frying.
Ingredients
- 1 pound cod or another firm white fish, cut into bite-sized chunks
- Salt and black pepper, to taste
- 1 large egg, beaten
- 1 cup panko bread crumbs
- Cooking oil spray or a light brush of oil
- 8 corn or flour tortillas
- 1 cup shredded cabbage (green, purple, or a mix)
- 1 lime, halved
- Pineapple salsa, store-bought or homemade
- Creamy cilantro lime sauce (mayo or Greek yogurt with lime juice, chopped cilantro, and a pinch of salt)
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray or oil a large baking sheet.
- Heat a dry skillet over medium heat, add panko, and toast until golden, about 3–5 minutes; let cool.
- Season fish with salt and pepper. Set up a breading station with beaten egg and toasted panko.
- Dip each fish piece into the egg, then press into the panko. Arrange on the baking sheet in a single layer.
- Lightly spray or brush tops with oil. Bake for about 10 minutes until fish is opaque. Optionally broil for 1–2 minutes for extra crisp.
- Warm tortillas in the oven for 2–3 minutes, or briefly in a skillet.
- Assemble tacos with cabbage, fish, pineapple salsa, creamy sauce, and a squeeze of lime. Serve immediately.
Notes
For gluten-free, use certified gluten-free panko. To reduce egg use, substitute with buttermilk or yogurt wash.