Crispy Baked Fish Tacos

What you need

• 1.5 pounds firm white fish fillets (such as cod or tilapia), cut into strips
• 1 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup salsa verde

The easy way

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Dredge fish strips in flour, dip in beaten eggs, then coat thoroughly in the mixture of panko, paprika, and garlic powder.
3. Arrange fish on the baking sheet, drizzle with olive oil, and bake for 12-15 minutes, flipping halfway, until crisp, opaque, and 145°F inside.
4. Warm tortillas in a dry skillet or microwave, then assemble tacos with crispy fish, shredded cabbage, and salsa verde.
5. Serve immediately; any leftover fish can be stored in the refrigerator for up to 2 days and reheated in an oven to restore crispiness.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.