Killer Fish Tacos

I love ordering fish tacos in restaurants. Probably because I fondly remember my first trip to LA and having fish tacos on the beach. They never seem to disappoint. So when I was asking hubby for requests during meal planning and he suggested them, I jumped at the chance. But would they be as good as they are in the restaurant. Without a deep fryer and all the processing?

Dear Google! Please help! I found this great recipe on Gimme Some Oven

and decided to give it a whirl. I used tilapia and angel hair cabbage. I made the slaw about an hour ahead and I think it helped with the flavors getting happy together. Add some fresh sliced avocado and the plate is complete. Also made for easy left overs. The slaw was so good I ate the left overs like dip on tortilla chips.

Here is the recipe:

LIFE-CHANGING CRISPY BAKED FISH TACOS

★★★★★ 5 from 6 reviews author: ALI prep time: 35 MINS cook time: 10 MINS total time: 45 MINS yield: 12 SERVINGS

DESCRIPTION

This Crispy Baked Fish Tacos recipe is made with the yummiest panko-crusted fish, zesty cilantro-lime slaw, a super-simple chipotle crema, and whatever other favorite toppings (hello, avocado) you love most.  See notes above for possible ingredient variations.

INGREDIENTS

To Make The Chipotle Crema:

1/2 cup plain Greek yogurt (or mayo)1 chipotle chile in adobo sauce1 tablespoon lime juice1/4 teaspoon fine sea salt

To Make The Fish:

1 cup panko breadcrumbs, 2 teaspoons chili powder*,1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon fine sea salt, 1/2 teaspoon freshly-cracked black pepper, 1 egg, whisked, 1 1/2 pounds firm white fish, such as cod or halibut, cut into 2-inch pieces

To Assemble The Tacos:

12 corn or flour tortillas, warmed, 2 fresh avocados, peeled, pitted and sliced ,1 batch Cilantro Lime Slaw*, optional toppings: chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.

INSTRUCTIONS

To Make The Chipotle Crema: Combine all ingredients in a blender and puree until smooth.  Set aside until ready to use.To Make The Cilantro Lime Slaw: Follow the directions here.To Make The Fish: Heat oven to 375°F.  Spread the panko out in an even layer on a medium baking sheet*.  Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown.  (Keep a close eye on the panko so that it does not burn.) Transfer the panko to a medium bowl, and dust off the baking sheet for future use.Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the mixture until combined.Now, set up an assembly line with the (1) fish, (2) whisked egg, (3) panko mixture and (4) parchment-covered baking sheet.  Using your right hand, dip a piece of fish in the egg so that it is coated on all sides.  Then, using your left hand, transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides.  Using your left hand, transfer the fish to the baking sheet.  Then repeat the process with the remaining fish.Bake the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork.  (Internal temperature should be 145°F*.)  Transfer baking sheet to a wire rack, then use a fork to roughly flake the fish into smaller pieces.

To Assemble The Tacos: Fill a tortilla with a few spoonfuls of the slaw, followed by the fish, and any desired toppings.  Drizzle with the chipotle crema and serve immediately.

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