Preheat oven to 400 degrees. Mix butter, lime juice, chili powder, garlic powder, and salt in a small bowl. Pour mixture over the fish. Bake for 10-15 minutes. Cod pieces lightly breaded in panko then baked for a crispy bite. Load them on a tortilla with cabbage and a spicy pineapple habanero salsa for a fish taco that’s healthy and loaded with flavor! I know it’s already officially Fall, but I’m holding on to the last fresh ingredients of Summer till the very end.
Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.
Fish tacos cod panko. Properly pan-fried fish is a sheer delight. The crisp outer coating lends a pleasant flavor and texture while protecting the delicate flesh inside. Japanese-style panko bread crumbs are the best at giving fish the perfect crisp and golden shell. Fish Taco Ingredients: Alright, let’s making a shopping list! For this fish taco recipe, you will need the following ingredients: Panko-Crusted Fish: I recommend a good firm white fish (such as halibut or cod) for these fish tacos, which we will cut into 2-inch pieces (for a maximum crust-to-fish ratio), dip in egg (to make the crust stick), coat with a crispy Panko topping (including. Our panko crusted fish tacos with red cabbage slaw is the perfect cold-weather antidote. I highly recommend tossing the slaw together the night before. This gives the dressing – made of red or white wine vinegar, cumin, and honey – plenty of time to seep into the shredded cabbage and carrots. Plus, it helps soften the cabbage up some.
Best fish for fish tacos: Here I used wild cod fish fillets, but any flaky white fish can be used here. Try snapper or mahi mahi fillets. How to cook cod for fish tacos. Since there’s no breading, I find the fastest and easiest way to cook the cod for fish tacos is in a skillet so you get a little char. Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels. Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth. Instructions. To make the crispy baked fish sticks: Preheat oven to 450° F. Position an oven rack in the top third of the oven. Coat the bottom of a baking sheet with vegetable oil (a pastry brush helps here). In three shallow dishes: stir the panko, salt, and cayenne together in one dish, whisk the eggs in the second dish, and add the flour to the third dish.
Spray both sides of cod with olive oil and place into the fry basket . AirFry in the upper position with the temperature set to 400°F and cook for 9 minutes; flip fish pieces and cook for an additional 3 to 5 minutes, until evenly crispy . 4 . Reserve cooked fish and then heat tortillas for about 2 to 3 minutes at 300°F, until soft and pliable . Easy Baja Fish Tacos. Crispy battered cod fillets, Baja cream slaw, and tortillas are what make the perfect Baja fish tacos. The slaw and fish marinade can be made in advance which makes this dish very convenient for many of us. It’s easy enough to make for a weeknight dinner yet festive enough to serve to your guests. I wrote about the tacos in my travel notebook, making my best guess at the ingredients. San Diego is known for their beer battered Mexican fish tacos, but these tacos were exceptional– ultra light and crispy with a perfect flavor, creamy cool sauce, and perfect crunch from panko breadcrumbs.
How to Make Baked Cod Fish Tacos. To make these easy baked fish tacos, you’ll first need to cut the cod into 1- to 2-inch chunks. Dip each piece into some lightly beaten egg, followed by a mixture of Panko breadcrumbs and spices. Place the breaded cod onto a foil-lined baking tray and bake for roughly 15 minutes. Coat strips with panko, pressing crumbs to adhere. Heat 1/2 cup oil to 360 degrees F in a saute pan. Fry half of the fish strips on both sides until golden, turning once, about 6 minutes total. Transfer fried fish to a baking sheet; keep warm in a 200 degrees F oven. Repeat with remaining fish strips. Fry each tortilla in 1/2 tsp. oil in a skillet. While the fish is cooking, beat the avocado in a small bowl — envision making a guacamole of sorts. Add lime juice and season with salt and pepper. To serve, assemble a flour tortilla with 2 pieces of fish and top with the avocado spread, pickled onions, and grated cheese.
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Using 3 separate dishes, add panko with a dash of cumin and salt to one; whisk eggs and chipotle puree (see note below) in the second; mix flour, salt, cumin and pepper in the third. Cut talapia fillets into approximately 2-inch chunks. Coat with flour mixture, dip into egg, letting excess drain, then coat in panko crumbs.
Then add the fish, some sliced avocado, and your desired toppings. Finally, drizzle the fish taco sauce on top and serve immediately. Can you make fish tacos ahead of time. These tacos taste best when made fresh. You can make the baked fish ahead of time and put them in the fridge or freezer. Alex makes tacos every Sunday night (we’re trying to create family rituals:), and of all the versions we’ve tried, this panko recipe has become the crowd favorite, by far.I’d highly recommend it… The Best Fish Tacos You’ll Ever Have By Jess Dang of Cook Smarts. As the founder of Cook Smarts, I’ve worked with many families struggling to find dinners that everyone will enjoy. 1 1/2 pounds fish fillets (haddock, cod, catfish, pollock, or similar mild white fish) Kosher salt, to taste Freshly ground black pepper, to taste 1 cup panko breadcrumbs, unseasoned 2 tablespoons finely chopped parsley 1/4 cup all-purpose flour 2 large eggs (or 1/2 cup egg substitute) 1 teaspoon Cajun seasoning (or Creole)
A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips. Try this with the best, easiest tartar sauce ever recipe #170190!