Baked Panko Fish Taco Recipe

Crispy Panko Fish Tacos are baked instead of fried, and topped with pineapple salsa, cilantro lime crema, and cabbage for a refreshing bite.

📝 Ingredients

• 1 pound Cod or any White Fish (Cut into small chunks and seasoned with salt and pepper)
• 1 Egg (beaten)
• 1 cup Panko Bread Crumbs (seasoned with Salt and Pepper)
• Cooking Oil Spray
• 8 Corn or Flour Tortillas
• 1 cup Shredded Cabbage ((I buy it finely pre-shredded))
• 1 Lime ((squeeze on the cabbage or on top of the tacos))
• Pineapple Salsa
• Creamy Cilantro Lime Sauce

👨‍🍳 Instructions

1. 1Pre-heat oven to 350° F. Spray a large baking sheet with cooking oil spray.
2. 2In a small skillet over medium heat, add panko with salt and pepper and lightly toast. Keep moving the panko in the pan so it doesn't burn. Once it turns light brown, remove the pan from the heat and set aside.
3. 3If your fish is frozen, defrost it fully and remove any excess moisture with paper towels. Cut fish into even chunks and season each piece with salt and pepper.
4. 4Set up a breading station with 1 egg beaten in a bowl, the toasted panko, and the greased baking sheet. Dip each fish piece into the egg, then roll in the panko, and place on the baking sheet.
5. 5Once all the fish has been breaded, lightly spray the top with cooking oil spray and bake for 10 minutes or until the fish is no longer opaque. You can also turn on the broiler for a minute to get the tops extra crispy.
6. 6Turn oven off and place your tortillas in the oven to warm them up. Assemble the tacos with shredded cabbage on the bottom, a squeeze of lime, the panko fish, cilantro lime sauce, and top with pineapple salsa.