Oven Fried Fish Tacos Recipes

CRISPY OVEN-FRIED FISH TACOS

Steps:

• Preheat oven to 450 degrees F. Set a wire rack on a baking sheet; coat with cooking spray.
• Place cereal flakes, breadcrumbs, 1/2 teaspoon pepper, garlic powder, paprika and 1/4 teaspoon salt in a food processor and process until finely ground. Transfer to a shallow dish.
• Place flour in a second shallow dish. Whisk egg whites and water together in a third shallow dish. Dredge each piece of fish in the flour, dip it in the egg white mixture and then coat on all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.
• Meanwhile, whisk oil, vinegar and the remaining 1/4 teaspoon each pepper and salt in a medium bowl. Add coleslaw mix and toss to coat.
• Divide the fish, coleslaw mix and avocado evenly among tortillas. Serve with pico de gallo, if desired.

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• 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.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

OVEN-FRIED FISH

Steps:

• Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.

FRIED FISH TACOS TO REMIND YOU OF BAJA CALIFORNIA

Steps:

• Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
• Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
• Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
• Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
• Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
• Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

PANKO-FRIED SALMON FISH TACOS

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Wrap tortillas in a single piece of aluminum foil and place in oven until ready to serve.
• Blend mayonnaise, jalapeno, chipotle powder, and salt in a food processor or blender until creamy. Cover and refrigerate the chipotle sauce until ready to serve.
• Combine garlic powder, onion powder, cumin, salt, and black pepper in a shallow bowl. Separate panko, beaten eggs, and flour into individual shallow bowls. Season salmon pieces well with cumin mixture. Dredge each piece in flour, dip in eggs, and coat in panko. Pat down panko until it adheres well to the salmon.
• Heat oil in a large skillet over medium heat.
• Place breaded salmon pieces in the oil and fry until browned on 1 side, about 2 minutes. Turn pieces over and fry until other side is browned, about 5 minutes. Turn pieces again and fry until salmon flakes, 3 to 5 minutes more. Transfer to a plate and drizzle lime juice over the salmon.
• Mix cabbage and cilantro together in a serving bowl. Mix avocado, tomatoes, onion, and garlic salt carefully in a separate bowl.
• Remove tortillas from the oven and chipotle sauce from the refrigerator. Prepare a taco by filling a tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

'OVEN-FRIED' FISH TACOS

Steps:

• Heat oven to 400ºF.
• Spray foil-covered baking sheet with cooking spray.
• Reserve 1/4 cup dressing for later use; brush remaining dressing onto fish, then shake with coating mix as directed on package.
• Place on prepared baking sheet.
• Bake 15 to 20 min. or until fish flakes easily with fork.
• Meanwhile, toss cabbage with onions, cilantro, aioli and reserved dressing.
• Cut fish lengthwise in half; place on tortillas. Top with cabbage mixture; fold in half.