Grammy's Kitchen · Fish Tacos · Crispy Baked Fish Tacos
One of 67 fish tacos recipes we measured
59 cooks on www.gimmesomeoven.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 0% | 1% |
| acid | 2% | 0% |
| vegetables and beans | 59% | 42% |
| liquid | 18% | 8% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 122 g | 1/2 cup plain Greek yogurt (or mayo) |
| 15 g | 1 chipotle chile in adobo sauce |
| 15 g | 1 tablespoon lime juice |
| 2 g | 1/4 teaspoon fine sea salt |
| 108 g | 1 cup panko breadcrumbs |
| 5 g | 2 teaspoons chili powder* |
| 3 g | 1 teaspoon garlic powder |
| 2 g | 1 teaspoon ground cumin |
| 6 g | 1 teaspoon fine sea salt |
| 1 g | 1/2 teaspoon freshly-cracked black pepper |
| 50 g | 1 egg (whisked) |
| 680 g | 1 1/2 pounds firm white fish (such as cod or halibut, cut into 2-inch pieces) |
| 12 corn or flour tortillas (warmed) | |
| 400 g | 2 fresh avocados (peeled, pitted and sliced) |
| 1 g | 1 batch Cilantro Lime Slaw* |
| optional toppings: chopped fresh cilantro (sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.) |
Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this with 1/2 tsp of Chipotle Chili Pepper instead of the chipotle pepper in adobe sauce (didn't have any) and it was amazing with the coleslaw. I also made the shrimp tacos because I wasn't sure if the fish was enough for my family. Everyone loved it a” — a cook, 5.0★
“Well, it's a lot of work (I made the mango salsa, and shredded slaw, and cheese, and all the sauces, mangos, etc), but hoo boy, this is fabulous. Like, really fabulous. Like, REALLY fabulous. My Brazilian family had never had anything remotely like this, and” — a cook, 5.0★