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Crispy Baked Fish Tacos with Avocado Lime Sauce offer a delightful fusion of flavors and textures that can transform any meal into a gourmet experience. This recipe is not only simple to prepare but also a healthier alternative to traditional fried tacos, making it an excellent choice for a quick weeknight dinner or a weekend gathering. With the perfect balance of crispy fish, creamy avocado sauce, and fresh herbs, these tacos are sure to please both seafood lovers and those looking to try something new.

Crispy Baked Fish Tacos with Avocado Lime Sauce

Discover the deliciousness of Crispy Baked Fish Tacos topped with a creamy Avocado Lime Sauce! This recipe combines flaky white fish, a crunchy panko coating, and a zesty sauce for a twist on traditional tacos. Perfect for a quick dinner or a fun gathering, these tacos are a healthier option that anyone can enjoy. Each bite is packed with flavor and fresh ingredients, making them an instant favorite for seafood lovers and taco enthusiasts alike.
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Ingredients
  

For the Fish Tacos:

1 lb white fish fillets (like cod, tilapia, or haddock)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper (optional)

Salt and pepper to taste

Corn or flour tortillas (8 small or 4 larger)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

For the Avocado Lime Sauce:

1 ripe avocado

1/2 cup Greek yogurt or sour cream

Juice of 1 lime

1 clove garlic, minced

1/4 tsp salt

1/4 tsp black pepper

1-2 tbsp water (to thin if necessary)

Optional: chopped fresh cilantro or jalapeño for an added kick

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Prepare The Fish: Rinse and pat dry the fish fillets. Cut them into strips or bite-sized pieces for easier assembly.

      Set Up Breading Station: In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs combined with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

        Bread the Fish: Start by dredging each fish piece in the flour, shaking off the excess. Then dip it into the egg mixture, allowing any excess to drip off, and finally coat it generously with the panko mixture, pressing gently to adhere. Place the breaded fish pieces on the prepared baking sheet. Repeat for all fish.

          Bake the Fish: Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the panko is golden and crispy, flipping halfway through for even cooking.

            Make the Avocado Lime Sauce: While the fish is baking, prepare the sauce. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth. If the sauce is too thick, add 1-2 tablespoons of water until you reach your desired consistency.

              Warm the Tortillas: In the last few minutes of the fish baking, warm the tortillas in a skillet over medium heat for about 30 seconds on each side, or wrap them in foil and heat in the oven.

                Assemble the Tacos: Once the fish is done, assemble your tacos by placing a few pieces of crispy fish on each tortilla. Drizzle with avocado lime sauce and sprinkle with chopped cilantro.

                  Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top. Enjoy!

                    Prep Time, Total Time, Servings:

                      15 minutes | 30 minutes | 4 servings