Crispy Baked Fish Tacos
These crispy baked fish tacos skip the fryer and use a simple seasoned breadcrumb coating that gets perfectly golden in the oven without any dairy or nuts involved. Kids love building their own tacos which makes this recipe a guaranteed interactive dinner win.
Oven baked crispy fish tacos with a simple seasoned coating that are completely nut free and dairy free.
Nutrition per serving
Ingredients
Protein
Coating
Seasoning
Base
Topping
Instructions
Preheat and Prep
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Pat the cod strips completely dry with paper towels as excess moisture prevents the coating from crisping up properly.
Coat the Fish
Mix the breadcrumbs and smoked paprika together in a shallow bowl. Press each fish strip firmly into the breadcrumb mixture on all sides ensuring an even coat. Place the coated strips on the prepared baking sheet with space between each piece.
Bake Until Crispy
Bake for 16 to 18 minutes flipping halfway through until the coating is golden and crispy and the fish flakes easily with a fork. Do not open the oven repeatedly as this lowers the temperature and prevents crisping.
Assemble the Tacos
Warm the corn tortillas in a dry skillet for 30 seconds per side. Fill each tortilla with crispy fish strips shredded cabbage and a squeeze of fresh lime juice for brightness and flavor.
Substitutions
Common mistakes
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