rridgway's Recipe

baked fish tacos

Category: Recipes

For the fish
1 lb. tilapia, sliced
1 egg, whisked
1 cup panko
1 tsp. paprika
1/2 tsp. thyme
1/2 tsp. oregano
Pinch of cayenne pepper
1/2 tsp. kosher salt
1 tbsp. canola oil
8 tortillas
1 lime

For the fish tacos, preheat oven to 425F.

Next, rinse the tilapia fillets and dry them with paper towels. Slice them into 2" long pieces and place them onto a plate. Pour the whisked egg over the fish and make sure each piece gets covered in the egg wash. This will ensure that the panko mixture completely coats the fish.

In a Ziploc bag, mix panko, paprika, thyme, oregano, cayenne pepper, salt and oil. Place your egg-coated fish into the bag, seal and shake. (If you have a child that loves being a kitchen helper, this is a great activity for them. No kid can resist a shake-and-bake!)

Once the fish is coated in panko, spread the pieces onto a foil-lined sheet pan. Bake in the oven for 12 to 15 minutes until the panko is golden brown. Wrap your tortillas in foil and throw them in the oven for the last 3 to 5 minutes of baking.