Crispy Baked Fish Tacos with Avocado Lime Crema

These tacos are light yet satisfying, featuring crispy baked fish and a refreshing avocado lime crema. They're easy to prepare and bring vibrant flavors to the table, perfect for a quick dinner.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 100 grams panko breadcrumbs
• 1 teaspoon lime zest
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 500 grams tilapia fillets cut into 1-inch strips
• 30 milliliters olive oil
• 1 whole avocado peeled and pitted
• 2 tablespoons lime juice
• 60 grams sour cream
• 0.25 cup fresh cilantro chopped
• 8 whole corn tortillas
• 100 grams red cabbage shredded

Instructions

1. Preheat the oven to 200°C (400°F). Place a wire rack on a baking sheet and line it with parchment paper. Oven is preheated and baking sheet is ready.
2. In a mixing bowl, combine panko breadcrumbs, lime zest, garlic powder, cumin, salt, and black pepper. Mix well to combine. Breadcrumb mixture is well combined.
3. Dip each tilapia strip into olive oil, then coat with the breadcrumb mixture. Place on the prepared wire rack on the baking sheet. Fish strips are coated and placed on the wire rack.
4. Bake in the preheated oven for 15-20 minutes or until the fish is golden brown and cooked through. Fish is golden brown and cooked through.
5. While the fish is baking, prepare the avocado lime crema by blending avocado, lime juice, sour cream, and cilantro in a blender or food processor until smooth. Taste and adjust seasoning with salt and additional lime juice if necessary. Crema is smooth and well blended.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable. Tortillas are warm and pliable.
7. Assemble the tacos by placing a portion of the baked fish on each tortilla, topping with avocado lime crema and optional shredded red cabbage. Tacos are assembled and ready to serve.