Hawaiian Crunchy Baked Fish Tacos

Crunchy Baked Fish Tacos = beach vacation in Hawaii to me! Hawaii is a place that will always have you smiling and eating fish tacos in the sunshine. I thought maybe we could bring those good vibes to the kitchen by making these tacos for dinner.

These are super tasty and easily baked in the oven, in the comfort of your own home. In addition to the delicious toasted panko-crusted fish, this recipe also includes zesty citrus slaw, chipotle crema, chopped avocado and crumbled Mexican cheese. These simple healthy tacos are sure to transport anyone to a sunny tropical vacation, right in the kitchen!!!

Why not make it a Hawaiian themed evening with some crunchy baked fish tacos? If you make these, please don’t hesitate to share them on your Instagram story and tag @_mikskitchen – i’d love to see how you made them in your kitchen!

Crunchy Baked Fish Tacos
Yield: 12 Tacos

Crunchy Baked Fish Tacos

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

Who needs a vacation to Hawaii right now?

I miss Hawaii so, I am sharing these crunchy fish tacos that will hopefully give us some tropical feels.

The crunchy fish for these tacos are easily baked in the oven - no frying necessary. Along with the crunchy fish, this recipe has zesty citrus slaw, chipotle crema, chopped avocado, crumbled Mexican cheese and soft tortilla shells.

These crunchy baked tacos are healthy, simple and sure to transport anyone to a sunny tropical vacation... right in the kitchen!

Ingredients

Crema

Fish

Citrus Slaw

Assembly

  • 12 corn or flour tortillas, warmed
  • 2 fresh avocados, peeled, pitted and Chopped
  • ½ Cup crumbled queso fresco (a mexican cheese)

Instructions

    1. Make the Chipotle Crema: combine all ingredients in a blender and puree the sauce until smooth. Set aside.


    2. Make the Citrus Slaw by combining Greek yogurt, honey, lemon and lime juices, sea salt and black pepper; mix well. Then, add the chopped cilantro, jalapeno, sunflower seeds, coleslaw mix and green onions. Toss until combined and set aside.


    3. Preheat the oven to 375°F. Spread the panko on a baking sheet and toast it until its golden brown for 5-7 minutes in the oven, giving the pan a gentle shake halfway through. Remove panko crumbs and transfer to a bowl and add chili powder, garlic powder, cumin, salt and pepper. Mix until combined.


    4. Set up the assembly line with (1) Fish (2) Whisked Egg (3) Panko crumb mixture (4) Parchment covered baking sheet. Dip each piece of fish in the egg mixture, and then into the panko mixture and gently press it on the fish until its fully coated. Transfer to the baking sheet and repeat the process for the remaining fish.


    5. Bake the fish for 10 minutes or until its cooked through (internal temp should be 145°F) and it will be opaque, flaking easily with a fork. While the fish is cooking, prepare all the toppings (crumble the cheese, cut the avocado). Transfer baking sheet with fish to a wire rack, then use a fork to roughly flake the fish into smaller pieces.


    6. Assemble the tacos: Fill a tortilla with a few spoonful’s of slaw, followed by the fish and any desired toppings. Drizzle with chipotle crema and serve immediately!

Notes

These don't make the best leftovers - they're best eaten fresh and hot out of the oven. So only make what you can eat when it comes to the fish. The citrus slaw is good on sandwiches, or as a side to most meals so that is good for the week if you want to make extra or have leftovers.

To find the Chipotle Adobo in the grocery store, go to the mexican / ethnic food isle! I know when I first was looking for this item, I was lost! Or, save yourself the hassle and order it from your couch on amazon!

To warm the tortillas - pop them in the oven (turn the oven OFF, it'll still be hot for many minutes after) after the fish comes out for a couple minutes while you cut the fish and station all the ingredients for assembly. Put the timer on - you dont want crunchy taco shells, just warmed.

This recipe has more preparation time, so just give yourself enough time to do it all or grab a helper! (I promise it'll be worth it!)

Nutrition Information:

Yield:

12 Tacos

Serving Size:

1

Amount Per Serving: Calories: 250

Calories are based upon ingredients I used and may differ to the brands used for this recipe.

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