Tacos, one of the main food groups, are important to any balanced diet. Don’t believe me? One bite of these crunchy, fresh, healthy fish tacos and you will! Packed with red cabbage and lean broiled tilapia, these tacos are just as satisfying and delicious as any of their taco peers. Plus, they take less than an hour to make. Are you as excited as I am??
Crunchy, Easy, Healthy Fish Tacos Recipe
Crunchy Fish Tacos
Servings: 2 hungry people
Ingredients
- 1 lb tilapia filets
- 1/2 cup panko breadcrumbs
- olive oil
- salt
- ¼ tsp oregano
- ½ tsp garlic powder
- ½ tsp cayenne pepper or more if you like it spicy!
- 1 tsp chili powder
- 1 avocado sliced
- 1 + ½ cups shredded red cabbage
- Half a medium white onion diced and soaked in ice water for 30 minutes (this will draw out some of the onion’s bite)
- 1 lime cut into wedges
- 1 jalapeno sliced
- ⅓ cup chopped cilantro
- sour cream for serving
- hot sauce for serving
- 8 corn tortillas warmed for serving
Instructions
- Heat the broiler with the rack in the center position. On rimmed a baking sheet, combine the panko breadcrumbs, 1 tbsp olive oil, 1/2 tsp salt, oregano, and garlic powder and toss to combine. Spread in an even layer and broil until golden, about 2-3 minutes. (Watch closely, it can burn quickly!) Remove the panko from the oven and set aside. Keep the broiler on.
- On separate rimmed baking sheet, pour 1 tbsp of olive oil over the tilapia filets, and use your hands to coat the surface of the fish completely. Season with ½ tsp salt, cayenne, and chili powder. Broil 8-12 minutes, or until fish is opaque throughout. (Your filets may pop and hiss a bit toward the end of cooking, but that is normal!)
- Remove the fish from the oven and transfer to a cutting board. Cut the fish into bite-sized pieces, and serve with the avocado, red cabbage, onion, lime, jalapeno, cilantro, sour cream, hot sauce, tortillas, and prepared panko.
Tell me what you think in the comments below!
