Oven-Crisp Fish Tacos

0 from 0 votes

Spice up your day with this crispy hand-held meal

This tasty recipe coats and bakes a non-fishy tasting fillet to create a crispy fish taco that will likely please even non-fish eating family members. Baking on an oven rack ensures even crispness, and using cooking spray limits the amount of fats used.

One of the things that’s so great about fish tacos is the variety of toppings that can be put on them: Want a sweeter spicy topping? Go with our Tropical Fruit Salsa. Want a fresh pico de gallo style (fresh tomato, cilantro, and jalapeno) salsa? Go with this TexMex Salsa.   Storebought salsa can also be a good topping. Skinny Ms Taco Seasoning can be used, too! Feel free to add a dollop of Guacamole Verde, instead of the sour cream. Note that salsa, shredded cabbage, and sour cream toppings are already calculated into the nutrition information below.

0 from 0 votes

Oven-Crisp Fish Tacos

This crispy fish taco is a great dish the whole family will love.
Yield 8 people
Serving Size 1 taco
Course Dinner, Lunch
Cuisine Mexican
Author SkinnyMs.

Ingredients

  • 1 to 1 1/2 pounds fish filets I prefer wild-caught flounder or tilapia, cut into 2 inch wide strips (3 or 4 strips per fillet)
  • 1/4 cup white whole-wheat flour
  • 2 egg whites
  • 1/4 cup cornmeal
  • 1/4 cup whole-wheat bread crumbs
  • 2 tablespoons lime juice freshly squeezed, 1 medium lime
  • 2 tablespoons taco seasoning recipe for homemade Taco Seasoning
  • 8 corn tortillas 6 inches or whole- wheat flour tortillas
  • 1 cup lettuce or cabbage shredded
  • 1 cup salsa no sugar added or 1 medium tomato, diced
  • 1 cup Greek yogurt nonfat, optional nonfat sour cream

Instructions

  • Preheat the oven to 450 degrees F.
  • Line a baking sheet with foil. Place a cooling rack on top of the baking sheet and spray with olive oil or canola oil cooking spray.
  • Combine breadcrumbs, cornmeal and taco seasoning together in a shallow bowl.
  • In a separate shallow bowl, whisk the egg whites and lime juice until frothy.
  • Place flour in a shallow bowl.
  • Dip the fish strips gently into the flour to lightly coat on both sides. Dip into the egg whites and allow excess to drip off, then press the fish pieces on both sides into the seasoned cornmeal and breadcrumbs.
  • Place the breaded fish strips on the prepared rack and cook for 10 to 12 minutes, until the outside is golden crisp and the fish is opaque and flakes easily with a fork.
  • Coat a saute pan or griddle with cooking spray. Warm the tortillas over medium heat, for 30 seconds to 1 minute per side, until warmed through. Keep tortillas warm in a clean kitchen towel until ready to serve.
  • Place 2 strips of the fish into each tortilla, top with shredded romaine, salsa or tomato, and top with yogurt.

Nutrition Information

Serving: 1taco | Calories: 198kcal | Carbohydrates: 24g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 285mg | Fiber: 3g | Sugar: 3g |
SmartPoints (Freestyle): 5
Keywords Diabetic-Friendly, Kid-Friendly, Seafood

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Don’t miss out on the latest and greatest from Skinny Ms… Be sure to subscribe to our daily eNewsletter. Also, like our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources. For more delicious and nutritious recipes from Skinny Ms., check out our Skinny Ms. Recipe Collection of 101 Fan Favorites. Do you have a favorite Skinny Ms. recipe? We’d love to hear about it. Tell us what you think in the comments section below.

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny

6 Comments

  1. I an confused, because it says 4 servings and each serving is 4 tacos, but it only calls for 8 tortillas! Wouldn't that mean we should use 16 tortillas? Please advise on serving size, etc. Thanks, Danielle

    1. Hi Sean,

      I changed the serving size to 1 taco, which means 8 servings. Sorry for any confusion. Later today we will update the nutritional data. Thanks for letting us know. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating