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Tacos have long been celebrated for their versatility, offering a canvas for creativity that allows home cooks to experiment with flavors, textures, and culinary traditions. From traditional beef and chicken tacos to innovative vegetarian and seafood variations, these hand-held delights are a favorite for both casual dinners and festive gatherings. Among the myriad of taco recipes, Crunchy Fish Fiesta Tacos stand out as a vibrant and exciting option that elevates the classic taco experience.

Crispy Baked Fish Tacos with Avocado Sauce

Discover the delicious world of Crunchy Fish Fiesta Tacos that elevate any meal. This enticing recipe features tender, flaky fish coated in a crispy breading, topped with a creamy avocado sauce and fresh toppings for a delightful burst of flavor. Perfect for casual dinners or festive gatherings, these tacos cater to various tastes and dietary preferences. Dive into the joy of crafting these vibrant creations and impress your family and friends with every bite!
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Ingredients
  

For the Fish:

1 lb white fish fillets (e.g., cod, tilapia, or mahi-mahi)

1 cup panko breadcrumbs

½ cup cornmeal

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (adjust for spice level)

Salt and pepper, to taste

1 large egg

1 tablespoon olive oil

For the Avocado Sauce:

1 ripe avocado

½ cup Greek yogurt or sour cream

1 tablespoon lime juice

1 garlic clove, minced

Salt and pepper, to taste

1 tablespoon fresh cilantro, chopped (optional)

For Assembly:

8 small corn or flour tortillas

1 cup shredded red cabbage or napa cabbage

½ cup diced tomatoes

½ cup chopped fresh cilantro

Lime wedges, for serving

Instructions
 

Preheat the Oven:

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

      Prepare the Fish:

        - Pat the fish fillets dry with paper towels, then season with salt and pepper.

          - In one bowl, whisk the egg. In another bowl, mix together the panko breadcrumbs, cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper.

            Coat the Fish:

              - Dip each fillet first into the egg, allowing any excess to drip off, then coat it evenly in the breadcrumb mixture. Place the breaded fillets on the prepared baking sheet.

                - Drizzle the olive oil over the coated fish.

                  Bake the Fish:

                    Bake in the preheated oven for about 15-20 minutes or until the fish is cooked through and the coating is golden brown and crispy.

                      Make the Avocado Sauce:

                        - While the fish is baking, prepare the avocado sauce by combining the ripe avocado, Greek yogurt (or sour cream), lime juice, minced garlic, and a pinch of salt and pepper in a blender or food processor. Blend until smooth and creamy. Stir in fresh cilantro if using.

                          Warm the Tortillas:

                            - In a dry skillet over medium heat, warm each tortilla for about 30 seconds on each side, until soft and pliable.

                              Assemble the Tacos:

                                - To assemble, place a few strips of crispy fish onto each tortilla. Top with shredded cabbage, diced tomatoes, and a generous drizzle of avocado sauce.

                                  Serve:

                                    - Garnish with extra cilantro and serve immediately with lime wedges on the side.

                                      Prep Time, Total Time, Servings:

                                        30 minutes | 45 minutes | 4 servings