Baked Fish Tacos
After having a wonderful dinner at Barmarché, I could not stop craving their amazing Crispy Bass Taquitos in soft-shelled flour tortillas with guacamole, pico de gallo & apple cider slaw. I have made Shrimp Tacos with Mango Salsa before and figured… why not try fish? So when I was doing my regular grocery shopping, I saw some cod fillets were on sale and decided I would attempt to replicate the Barmarché dish at home. As you may or may not know, my attempts at healthy eating requires me to find frying alternatives. So as tempted as I was to try the beer-battered fish tacos, I decided to go for a baked version instead.
I decided to follow Bobby Flay’s advice marinate the fish first in a lime juice, jalapeño, chili powder, cilantro concoction. For half of the fillets, I tried just baking the marinated fish on its own and it was quite delicious and flavorful by itself! However, for the other half of the fillets, I decided to coat them with breadcrumbs THAT version was the winner for my fish tacos. I didn’t really need to use flour or egg as the breadcrumbs stayed on perfectly fine after the fish had been marinated decently. It was super yummy even without a crispy beer-batter coating!
Yields: 4 servings
- 1 lb flaky white fish (cod, bass, tilapia, mahi mahi)
- 1/4 C olive oil
- 1 lime, juiced
- 1 T chili powder
- 1 tsp red chili flakes (or 1 jalapeño chili, coarsely chopped)
- 1/4 C fresh cilantro, coarsely chopped
- Pinch of salt and black ground pepper
- 1 C breadcrumbs
- 8 flour tortillas (I used corn as that was all I could find in a smaller size in my store but I prefer using flour)
- Topping suggestions:
Preheat the oven to 425°F. Cover a large baking sheet with a piece of aluminum foil, and spray with cooking spray. Set aside.
Whisk together the oil, lime juice, chili powder, jalapeño, and cilantro.
Pour mixture over the fish and let marinate for 15-20 minutes. Sprinkle some salt and black ground pepper.
Option 1) Transfer the marinated fish to the baking sheet and just bake it as is for 15 minutes. (Tastes delicious just by itself!)
Option 2) Cut the marinated fish into individual servings. Pour some of the breadcrumbs into a small bowl. Place a piece of fish into the breadcrumbs and coat evenly. Repeat with each piece until all the fish has been breaded.
Bake for 15 minutes or until the fish flakes easily with a fork.
While the fish is baking, prepare some yummy toppings for the tacos, such as Guacamole, Mango Pomegranate Guacamole, Mango Salsa, Pico de Gallo, or Apple Cider Slaw. I think some form of slaw is a perfect complement to fish tacos, and guacamole + sour cream is just a necessity. I went with Guacamole, Pico de Gallo, and Apple Cider Slaw for my Baked Fish Tacos. It tasted great plus felt super healthy!