Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Baking sheet
- Non-stick cooking spray
- Shallow bowls or plates for breading
Step-by-step instructions:
1. Preheat the oven to 400°F. Spray a baking sheet with non-stick cooking spray.
2. Cut the fish fillets into strips about 1 inch wide.
3. In a shallow bowl, mix together the flour, garlic powder, paprika, cumin, salt, and black pepper.
4. In another shallow bowl, beat the eggs.
5. In a third shallow bowl, mix together the panko breadcrumbs and shredded cheddar cheese.
6. Dip each fish strip into the flour mixture, shaking off any excess.
7. Dip the fish strip into the beaten eggs, then coat it in the panko and cheese mixture.
8. Place the coated fish strip onto the prepared baking sheet.
9. Repeat with the remaining fish strips.
10. Bake the fish strips for 15-20 minutes, or until golden brown and crispy.
11. While the fish is baking, warm the flour tortillas in the oven or microwave.
12. To assemble the tacos, place a few fish strips onto each tortilla.
13. Top with a dollop of sour cream and a sprinkle of chopped cilantro.
14. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe makes 8 small tacos, serving 2-3 people.
Nutritional information:
Calories: 350
Fat: 12g
Saturated Fat: 5g
Cholesterol: 105mg
Sodium: 800mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 2g
Protein: 28g
Substitutions for ingredients:
- Any white fish fillets can be used in place of cod or tilapia.
- Corn tortillas can be used in place of flour tortillas.
- Monterey Jack cheese can be used in place of cheddar cheese.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use the fish strips to make a fish sandwich instead of tacos.
- Serve the fish strips with a side of coleslaw.
Tips and tricks:
- Make sure to shake off any excess flour or egg before coating the fish in the panko and cheese mixture.
- For extra crispy fish, place the coated fish strips onto a wire rack on top of the baking sheet.
- If the cheese starts to brown too quickly, cover the baking sheet with foil.
Storage instructions:
Leftover fish strips can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish strips, place them on a baking sheet and bake in a 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with a side of black beans and rice.
Suggested side dishes:
Black beans and rice, coleslaw, or roasted vegetables.
Troubleshooting advice:
- If the breading is not sticking to the fish, make sure to shake off any excess flour or egg before coating in the panko and cheese mixture.
- If the cheese starts to brown too quickly, cover the baking sheet with foil.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fish tacos are a popular dish in coastal regions of Mexico and Southern California. They are typically made with battered and fried fish, topped with cabbage or lettuce, and served on a corn tortilla.
Flavor profiles:
The cheddar-crusted fish in these tacos is crispy and cheesy, with a hint of spice from the garlic powder and cumin. The sour cream and cilantro add a cool and fresh element to the dish, while the lime wedges provide a bright and tangy flavor.
Serving suggestions:
These tacos are perfect for a casual dinner or a summer cookout. Serve with a side of black beans and rice for a complete meal.
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Region: Mexican