Baked Panko Fish Tacos
Enjoy a crunchy and lighter take on taco night with these baked panko fish tacos, featuring bite-sized cod chunks, fresh toppings, and a creamy cilantro-lime drizzle.
Ingredients
For the Fish
- 1 pound firm white fish (cod, tilapia, haddock, or pollock), cut into bite-sized chunks
- to taste Salt and black pepper
- 1 large egg, beaten
- 1 cup panko bread crumbs You can use gluten-free panko if needed
- Cooking oil spray or a light brush of neutral oil (canola, sunflower, or olive oil)
For Serving
- 8 corn or flour tortillas Corn for a more authentic texture
- 1 cup shredded cabbage (green, purple, or a mix)
- 1 lime, halved
- Pineapple salsa, store-bought or homemade (fresh pineapple, red onion, cilantro, jalapeño, lime)
- Creamy cilantro lime sauce: mayo or Greek yogurt mixed with lime juice, chopped cilantro, and a pinch of salt Swap Greek yogurt for mayo for a tangier profile and fewer calories
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly spray or oil a rimmed baking sheet.
- Toast the panko: heat a dry skillet over medium, add the panko, and stir frequently until evenly golden, about 3–5 minutes. Transfer to a shallow bowl to cool.
- Season the fish chunks with salt and pepper. Set up a breading station with beaten egg in one shallow dish and toasted panko in another.
- Dip each chunk of fish into the egg, letting excess drip off, then press firmly into the panko to coat. Place the pieces spaced apart on the prepared baking sheet.
- Lightly spray or brush the tops with oil.
Cooking
- Bake for about 10 minutes at 350°F, until the fish flakes easily and reaches an internal temperature of 145°F (63°C). For extra crispness, switch to broil for 1–2 minutes—watch closely to avoid burning.
Assembly
- Warm tortillas by wrapping them in foil and placing them in the oven for a few minutes, or heat briefly in a dry skillet one at a time.
- Assemble tacos by layering shredded cabbage, panko-crusted fish, a spoonful of pineapple salsa, and a drizzle of creamy cilantro-lime sauce. Finish with a squeeze of lime and serve immediately.
Notes
Serve hot for the best texture. Consider pairing with black bean and corn salad, cilantro-lime rice, or a light beer. Refrigerate leftovers within 2 hours and store in an airtight container for up to 3 days.