Description
A family heirloom recipe for crispy baked fish tacos featuring a cornmeal and panko crust, tender white fish, and a creamy chipotle sauce, offering restaurant-quality crunch without the grease of deep frying.
Ingredients
Scale
- 1.5 lbs (680g) White Fish Fillets (cod or haddock, cut into 2-inch chunks)
- 1/2 cup (60g) Fine yellow cornmeal
- 1/2 cup (30g) Panko breadcrumbs
- 1 tsp Smoked paprika
- 1/2 tsp Cayenne pepper
- 1/2 tsp Salt (for dredge)
- 1/4 tsp Black pepper (for dredge)
- 2 large Egg whites, whisked until frothy
- 1/2 cup (120ml) Buttermilk
- 1/2 cup (120g) Full-fat Sour cream
- 2 tbsp (30ml) Adobo sauce (from canned chipotles)
- 1 tbsp (15ml) Fresh lime juice
- 2 cups (150g) Shredded cabbage (green and purple mix)
- 12 small White corn tortillas
- 1/2 cup (15g) Fresh cilantro
- Salt and pepper (for seasoning fish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with cooking spray.
- Pat fish fillets completely dry with paper towels. Cut into 2-inch chunks. Season lightly with salt and pepper.
- Place fish in a bowl, pour buttermilk over them, and let soak for 10-15 minutes to tenderize.
- In a shallow bowl, whisk together cornmeal, panko, smoked paprika, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper.
- Remove fish from buttermilk, letting excess drip off. Press fish firmly into the cornmeal mixture to coat evenly on all sides. Place coated fish on the wire rack, leaving space between pieces.
- Bake for 12-15 minutes without opening the oven for the first 10 minutes. Fish is done when golden brown, flaky, and internal temperature reaches 145°F (63°C).
- While fish bakes, mix sour cream, adobo sauce, and lime juice in a small bowl to create the chipotle sauce. Adjust spice to taste.
- Shred cabbage and toss with a splash of lime juice and a pinch of salt to make the slaw.
- Warm corn tortillas in a dry skillet for 30 seconds per side or microwave with a damp paper towel for 20 seconds.
- Assemble tacos by placing hot fish on tortillas, drizzling with chipotle sauce, and topping with slaw and fresh cilantro. Serve immediately.
Notes
Use a wire rack to ensure the bottom of the fish gets crispy and doesn’t steam. Pat the fish very dry after the buttermilk bath to help the coating adhere. Do not open the oven for the first 10 minutes to maintain heat. Leftovers can be stored in the fridge for 2 days and reheated in the oven at 375°F to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 3
- Protein: 28
Keywords: fish tacos, baked fish, healthy tacos, chipotle sauce, family recipe, quick dinner, white fish, cornmeal crust