These baked fish tacos are THE best and absolutely fool proof.
I am always searching for recipes that provide that extra crispiness whether for fish or chicken but without the frying part and these are shatteringly crunchy! Enjoy!
To Make The Chipotle Crema: Combine yogurt (or mayo), chipotles in adobo sauce, lime juice and salt to taste. Set aside until ready to use. Note: If you want to add canned chipotles, simply blitz all ingredients in a small food processor.
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 little shake halfway through, until the panko is toasted and golden brown. (Keep an eye on them! You don’t want them to get too dark)
Add chili powder, garlic powder, cumin, salt, to a medium bowl. Add toasted panko to that same bowl and whisk to combine.
Prepare a parchment-covered baking sheet.
Now for the dredging. Place beaten egg in a shallow bowl.
Dip your piece of fish in the egg, letting the excess drip off and press into the panko mixture to coat fully. Transfer fish to the baking sheet. Repeat with all of the pieces of fish.
Bake the fish for 10-15 mins depending on thickness or until the internal temperature reaches 145°F. Transfer fish to a wire rack and allow to cool slightly while you prep your other ingredients for assembly.
Place fish in a dish and using a fork, flake into smaller pieces.
Assembly: Fill a tortilla with a few spoonfuls of slaw/lettuce if using, followed by the fish, and any desired toppings. Drizzle with the chipotle crema and lime. Serve immediately & enjoy 🙂