Crunchy Oven-Baked Fish Tacos

  • 1 lb. firm white fish, sliced (I used white bass)
  • 1 c. panko crumbs
  • 1 tsp. smoked paprika
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. kosher salt
  • 1 T. canola oil
  • 8 flour tortillas
  • Guacamole and salsa, for serving

Preheat the oven to 425°F.

Slice the fish into 2″ long pieces and set aside.

In a resealable plastic bag, mix the panko, smoked paprika, garlic, salt, and oil. Place the fish into the bag, seal, and shake.

Once the fish is coated in the panko mixture, spread the pieces on a foil or silicone baking mat-lined sheet pan. Bake in the preheated oven for 12 to 15 minutes until the panko crust is golden brown. Wrap your tortillas in foil and throw them in the oven for the last 3 to 5 minutes of baking to warm. Serve the fish wrapped in the tortillas with guacamole and salsa.

  • Yields: 4-6 wraps, depending on full you make them
  • Preparation Time: 30 minutes
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