Main dishes
Crispy Baked Fish Tacos
White fish bakes in a spiced panko crust, then fills warm corn tortillas with cabbage, lime crema, and salsa.
Serves 4
Directions
Heat the oven to 425°F. Line a rimmed sheet pan with parchment and pat the fish strips dry.
Mix the panko, chili powder, cumin, and salt in a shallow dish.
Coat the fish with the olive oil, then press each strip into the crumbs on all sides. Space the strips apart on the pan.
Bake for 10 to 12 minutes, until golden and the thickest piece reaches 145°F. The fish should flake easily with a fork.
Meanwhile, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Keep warm in a clean towel.
Fill the tortillas with cabbage and fish. Spoon over the lime crema and salsa, then serve while the coating is crisp.
