Baked Fish Tacos + My (favorite) Kitchen Addiction
You can never have too many main course recipes, so give Baked Fish Tacos + My (favorite) Kitchen Addiction a try. For $4.78 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 651 calories, 48g of protein, and 14g of fat each. It is a good option if you're following a pescatarian diet. This recipe is liked by 11 foodies and cooks. This recipe from In Jennie's Kitchen requires eggs, kosher salt, fish, and chili powder. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is outstanding. Favorite Fish Tacos, Oven Baked Chicken Tacos – Our Newest Family Favorite, and Baked Fish Tacos with Mango Salsa are very similar to this recipe.
Servings: 4
Ingredients:
Freshly ground black pepper
3 cups cabbage, shredded
1 cup carrot, shredded
1 teaspoon chili powder
1 teaspoon chipotle pepper in adobo, chopped or mashed
Handful fresh cilantro, chopped
2 eggs, beaten
Baked Fish Tacos
Bake the fish for approximately 15 minutes, turning once. The outside of the fish will be golden and crisp, and the inside will be moist and flaky.
1 cup flour
4 flour tortillas (fajita size)
1/4 cup honey
Juice from 1/2 lime
Kosher salt
1 cup panko breadcrumbs
1 cup red onion, finely chopped
4 ounces sour cream
4 tilapia fillets, cut in half lengthwise
Equipment:
baking sheet
mixing bowl
tongs
whisk
Cooking instruction summary:
Prior to breading, season each piece of fish (on both sides) with salt and pepper. Then, dip each piece of fish in the flour and shake off any excess. Transfer to the egg mixture, coating all sides, and allowing any extra to drip off. Finally, place the piece of fish in the panko bread crumbs and coat evenly, gently pressing the bread crumbs into the egg coating. Place the piece of fish on the baking sheet and repeat until all of the fish has been breaded. To avoid messy, clumpy fingers when breading, use one hand for the dry ingredients and one hand for the wet ingredients (I always use my right hand for the dry ingredients, and my left hand for the wet ingredients). As long as you can keep your hands straight, which can be easier said than done, you can avoid breading your fingers along with the fish!Bake the fish for approximately 15 minutes, turning once. The outside of the fish will be golden and crisp, and the inside will be moist and flaky.While the fish is baking, prepare the slaw. In a large bowl, combine the cabbage, onion, carrot, and cilantro. In a separate small mixing bowl, whisk together the chipotle pepper in adobo, sour cream, honey, and lime juice. Once combined, pour over the cabbage mixture. Use a pair of tongs to toss the slaw, evenly coating the cabbage mixture with the dressing.To assemble the tacos, place two pieces of fish on each tortilla and top with the honey chipotle slaw. If desired, garnish with additional lime wedges and cilantro leaves (the lime wedges work well to prop up the edges of the tacos). Serve immediately, and enjoy!
Step by step:
1. Prior to breading, season each piece of fish (on both sides) with salt and pepper. Then, dip each piece of fish in the flour and shake off any excess.
2. Transfer to the egg mixture, coating all sides, and allowing any extra to drip off. Finally, place the piece of fish in the panko bread crumbs and coat evenly, gently pressing the bread crumbs into the egg coating.
3. Place the piece of fish on the baking sheet and repeat until all of the fish has been breaded. To avoid messy, clumpy fingers when breading, use one hand for the dry ingredients and one hand for the wet ingredients (I always use my right hand for the dry ingredients, and my left hand for the wet ingredients). As long as you can keep your hands straight, which can be easier said than done, you can avoid breading your fingers along with the fish!
4. Bake the fish for approximately 15 minutes, turning once. The outside of the fish will be golden and crisp, and the inside will be moist and flaky.While the fish is baking, prepare the slaw. In a large bowl, combine the cabbage, onion, carrot, and cilantro. In a separate small mixing bowl, whisk together the chipotle pepper in adobo, sour cream, honey, and lime juice. Once combined, pour over the cabbage mixture. Use a pair of tongs to toss the slaw, evenly coating the cabbage mixture with the dressing.To assemble the tacos, place two pieces of fish on each tortilla and top with the honey chipotle slaw. If desired, garnish with additional lime wedges and cilantro leaves (the lime wedges work well to prop up the edges of the tacos).
5. Serve immediately, and enjoy!
Nutrition Information:
covered percent of daily need
