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A blue plate with three fish tacos on a wooden table.

Baked Fish Tacos

These crispy and delicious oven baked fish tacos make an excellent Taco Tuesday dinner recipe!

Course Dinner
Cuisine Tex-Mex
Keyword easy, Fish Taco, Taco
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 Tacos

Ingredients

  • 1 lb. Cod or White Fish cut into 1 inch cubes
  • ½ c. Bread Crumbs Plain
  • 1 tsp. Chili Powder
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • ⅛ tsp. Salt
  • ½ tsp. Black Pepper
  • 1 tsp. Dried Parsley
  • 1 egg raw, stirred
  • 8 Flour Tortillas

Spicy Sriracha Mayo

  • 3 Tbsp. Mayo
  • 1 Tbsp. Sriracha
  • 1 tsp. Soy Sauce
  • 1 tsp. Coconut Milk

Cilantro Lime Jalapeño Dressing

  • 1 Bunch of Cilantro Rinsed and stems removed
  • ½ c. Coconut Milk
  • 1 Garlic clove, peeled
  • 2 tsp. Lime juice
  • ½ tsp. Salt
  • ⅓ c. Olive Oil
  • 1 Jalapeño Seeded

Garnish

  • Cilantro Chopped
  • Green Onion Cut
  • 1 c. Shredded Lettuce
  • Avocado or Guacamole

Instructions

  1. Preheat the oven to 375°F. Cover a rimmed baking sheet with parchment paper or aluminum foil.

  2. In a medium-small bowl, mix together bread crumbs, chili powder, paprika, garlic powder, salt, pepper, and parsley. Set aside.

  3. In a small bowl, whisk an egg. Set aside.

  4. On a cutting board, dice the fish into 1 inch chunks.

  5. I like to create an assembly line here. From left to right set your baking sheet, the bread crumb bowl, the egg bowl, and then the diced fish.

    Starting from the right, pick up a piece of fish, dip in into the egg with your right hand. Toss to coat, then move to the bread crumb bowl. With your left hand toss the fish in the bread crumbs. With your left hand, move the coated fish to the baking sheet. Repeat until all fish have been coated.

  6. Bake in the oven for 5 minutes. After 5 minutes, turn the fish over then bake another 5 minutes.

  7. While the fish is baking, toss the shredded lettuce with the cilantro lime dressing.

  8. Make the spicy mayo by mixing together the mayo, sriracha, soy sauce, and coconut milk in a small bowl.

Cilantro Lime Jalapeño Dressing

  1. In a blender or food processor, blend the cilantro, coconut milk, garlic, lime juice, salt, olive oil, and jalapeño until smooth. There will still be flecks of cilantro, thats OK.

Assemble The Tacos

  1. Place a layer of shredded lettuce with the dressing on the bottom of a flour tortilla. Top with desired amount of fish pieces, 4-5 should do.

  2. Next drizzle the top with the spicy mayo and garnish with cilantro, green onion, avocado or guacamole and feel free to top with some extra cilantro lime dressing.

Recipe Notes

The breaded fish pieces last for 5 days in the fridge. To re-heat them simply heat a skillet with some olive oil and cook until crisp or bake in the oven at 375°F for about 5 minutes. 

Cilantro Lime Jalapeño dressing inspired by Two Peas and their Pod. 

Like with any taco recipe, you may top your taco however you see fit. Above I have listed how I topped my fish tacos but it does not have to be set in stone.