This post may contain affiliate links. Please read my disclosure policy.
This oven-baked fish recipe is the best. Wrap in a flour tortilla and drizzle with fish taco sauce to get a yummy dinner. So ready to learn how to make fish tacos? Let’s get started!
What You Need For This Recipe
To make these fish tacos you need quite a list of ingredients. Be sure to have the following ready when you start.
- Fish – use white fish like panga, cod, or halibut
- Tortillas – for these tacos, we use small flour tortillas
- Egg – use a large egg
- Breadcrumbs – I like to use Panko breadcrumbs
- Seasoning – season the fish with chili powder
- Garlic powder – adds a savory flavor to the fist
- Cumin – ground cumin
- Salt and pepper
Toppings:
- Fish sauce – drizzle with fish taco sauce
- Avocados – dice the avocado
- Iceberg Lettuce – finely slice the lettuce
- Red onion – finely dice
- White onion – finely dice
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Fish Tacos
- To make the fish sauce is really easy. Combine all the ingredients and let the sauce chill in the fridge. Start with the breadcrumbs. Preheat the oven to 375°F/190℃ and take a baking sheet.
- Spread the breadcrumbs on the baking tray. Bake them for 5-7 minutes. Shake the breadcrumbs halfway through to get the Panko golden brown.
- Keep a close eye on the breadcrumbs so they do not burn. Transfer the toasted breadcrumbs into a medium bowl.
- Add chili powder, garlic powder, cumin, salt, and pepper to the bowl with the breadcrumbs. Stir until completely combined and set the bowl aside.
- Then cut the fish into 2-inch pieces. Whisk the egg in a small bowl. Line a baking tray with parchment paper.
- Take a piece of fish and dip it into the egg to coat it on all sides. Transfer the fish to the breadcrumb mixture. Make certain to coat all sides and put it on the baking tray. Repeat with every piece of fish.
- Heat the oven again to 400°F/200℃ and bake for about 10 minutes or until crispy. Take the fish out of the oven.
- Take a corn or flour tortilla, fill it with shredded lettuce, and add sliced onion. Then add the fish, some sliced avocado, and your desired toppings.
- Finally, drizzle the fish taco sauce on top and serve immediately.
Fish Taco Recipe
When you hear crispy fish tacos you may think beer-batter or deep-fried. To be honest fried fish can taste amazing but this recipe isn’t fried but still tastes amazing!
When you make this recipe, you do not need a big pan with hot oil or beer for that matter. No, we need a hot oven, good-quality fish, and a toasted crust. These are easy to make.
Serve them with a slightly spicy fish taco sauce to make it complete.
Can You Make Fish Tacos Ahead Of Time?
These tacos taste best when made fresh. But you can make the baked fish ahead of time and store them in the refrigerator or freezer.
However, the baked fish works best when you prepare them and serve it immediately.
Serve Fish Tacos With
These tacos are great on their own but taste even better if you serve some of the following side dishes:
- Guacamole
- Garlic green beans
- Spicy rice
- Mexican fries
- Garlic mushrooms
- Cucumber salad
- Roasted tomato salsa
More Tacos Recipes
If you love tacos, you definitely have to take a look at all these delicious taco recipes:
- Crunchy taco shells – because you can make crunchy, crispy taco shells at home
- Salmon tacos – tacos with oven-grilled salmon and avocado
- Tilapia fish tacos – easy-to-make tacos with tasty Tilapia fish and homemade Sriracha mayonnaise
- Fish sticks tacos – crispy and crunchy fish wrapped in a soft small tortilla. Super easy to make
- Shredded chicken tacos – easy to make in the pressure cooker, slow cooker, and oven
- Ground turkey tacos – use ground turkey for this lean taco recipe
- Beef tacos – showing you how to make the classic taco recipe. A must-try recipe
- Mexican steak tacos – another super easy but tasty taco recipe. Tacos with steak bites. Delicious!
Made a recipe please tag @thetortillachannel on INSTAGRAM, PIN on PINTEREST, and like us on FACEBOOK for more information and updates.
DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS IN YOUR INBOX!
This post may contain affiliate links. Please read my Privacy Policy for more information.
How To Make Fish Tacos
These fish tacos are amazing. Made with firm white fish like cod or tilapia filet. Baked in the oven with a Panko crust. Try it!
Ingredients
- 1½ pounds cod or tilapia, cut into 2-inch pieces
- 6 small flour tortillas
- 2 avocados
- 1 cup Panko breadcrumbs
- 1 egg
- 2 teaspoons chili powder
- 1 small red onion
- 1 onion
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Pinch of salt and ground black pepper
- 4 tablespoons fish taco sauce
- Shredded iceberg lettuce
Instructions
- Preheat the oven to to 375°F/190℃. Take a baking sheet and spread the breadcrumbs on it
- Bake them for 5-7 minutes. Shake the breadcrumbs halfway through to get the Panko golden brown. Keep a close eye on the breadcrumbs so they do not burn
- Transfer the toasted breadcrumbs into a medium bowl. Add chili powder, garlic powder, cumin, salt and pepper to the bowl with the breadcrumbs. Stir until completely combined and set the bowl aside
- Cut the fish in 2-inch pieces. Whisk the egg in a small bowl. Line a baking tray with parchment paper
- Take a piece of fish and dip it into the egg to coat it on all sides. Transfer the fish to the breadcrumb mixture
- Make certain to coat all sides and put it on the baking tray. Repeat with every piece of fish
- Heat the oven to 400°F/200℃ and bake for about 10 minutes or until crispy. Take the fish out of the oven
- Assemble the taco. Start with a tortilla and fill with shredded lettuce, add thinly sliced onion. Then add the fish, some sliced avocado and your desired toppings
- Finally, drizzle the fish taco sauce on top and serve immediately
Shop This Recipe
Nutrition facts
Calories: 459; Fat: 17g; Carbs: 51g; Protein: 27g;
Did you make this recipe?
Tag @thetortillachannel on Instagram and hashtag it #thetortillachannel
