Ingredients:

  • 1 ½ lbs (680g) white fish fillets (cod, tilapia, or mahi-mahi), cut into 2-inch (5cm) pieces
  • ½ cup (60g) all-purpose flour
  • 1 large egg, lightly beaten
  • 1 cup (100g) panko breadcrumbs
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • ½ cup (120ml) sour cream or Greek yogurt
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon chopped fresh cilantro
  • 1 clove garlic, minced
  • Salt to taste
  • 8 small corn or flour tortillas
  • 2 cups shredded cabbage (green or purple)
  • Optional toppings: pico de gallo, avocado slices, hot sauce, lime wedges, chopped red onion

Instructions:

  1. Prepare the Fish: Pat fish pieces dry. Season with salt and pepper.
  2. Set up Breadcrumb Station: In three shallow bowls, place the flour, beaten egg, and panko breadcrumbs mixed with spices.
  3. Coat the Fish: Dredge each fish piece in flour, then dip in egg, and finally coat generously with panko breadcrumbs.
  4. Bake the Fish: Place breaded fish on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until golden brown and the fish is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  5. Make the Lime Crema: In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, cilantro, garlic, and salt.
  6. Warm the Tortillas: Warm tortillas in a dry skillet, microwave, or oven.
  7. Assemble the Tacos: Fill each tortilla with baked fish, shredded cabbage, and a dollop of lime crema. Add desired toppings.
  8. Serve Immediately: Garnish with lime wedges and enjoy!