Southwest Crispy Fish Tacos
by Amanda Keefer
Get the crispiness of fried fish without all the grease by using panko breadcrumbs and baking! With the help of a southwest-style salad kit, dinner comes together in no time so there’s more time in the evening for outdoor activities, a fun family game or bedtime stories.
If you are looking for a recipe for Southwest Crispy Fish Tacos, you have come to the right place. In this post, I will explain how to prepare them and share the health benefits of this dish. I’ll also talk about where the dish originated.
Southwest Crispy Fish Tacos Pack a Nutritious Punch
Southwest Crispy Fish Tacos is a popular taco dish that’s healthy and easy to make. These fish tacos take just 20 minutes to prepare from start to finish. They’re the perfect snack to share with friends and family, or you can pair them with a few sides to make them a full meal. To make these tacos, warm corn tortillas are ideal. Toppings for tacos include slaw and avocado slices.
Aside from being delicious, fish tacos also have numerous health benefits. They’re rich in macronutrients, which are essential for the body. They help prevent osteomalacia and malformation of bones, improve the health of your eyesight, and reduce the risk of heart disease.
You can serve your fish tacos with a side salad to get even more veggies in your diet. We added sliced avocado to the top of ours, but you could add pico de gallo or salsa.
The Origins of These Southwest Crispy Fish Tacos
Some food historians believe that fish tacos originated in Baja California, Mexico. It’s said that the first fish tacos were made with fried fish and served inside of a soft corn tortilla.
The taco itself has a long and fascinating history. Historically, the dish was eaten in coastal areas of Mexico, but it has now spread all across the United States. These days, you can find fish tacos all over the world. They’re typically made with grilled or crispy fried fish, and topped with various sauces and toppings. Throughout history, seafood has played a prominent role in the cuisine of Mexico, which is influenced by Spanish culinary traditions as well as indigenous ingredients.
In southern California, these fried fish tacos are typically served with spicy mayo. However, the fish taco has now evolved to include a variety of fish, toppings, and flavors. These include blackened tilapia, fried or baked cod, grilled mahi-mahi, and avocado-mango chutney. No matter where you are, or what kind of fish taco you’re eating, one thing is for sure – they’re delicious!
If you can’t find tilapia in your store, you might want to try cod or flounder. Both are similarly mild fish options that absorb the flavors of lime juice and Mexican spices of this dish really well.
Best Side Dishes For Your Southwest Crispy Fish Tacos
You could get a second salad kit and serve these tacos with a salad on the side to stretch out the number of servings this recipe makes. Other ideas for side dishes include, but aren’t limited to:
- Mexican rice and fried beans
- White rice topped with a little mango chutney or mango salsa
- Cilantro lime cauliflower rice – we actually have made this on our site before, and it’s delicious and would pair really well with these tacos!
- Grilled corn and roasted zucchini
- Elote corn and cole slaw
- Guacamole and chips
- Restaurant-style Mexican Rice
Make sure to PIN IT!
Southwest Crispy Fish Tacos
Ingredients
- 3 tilapia filets sliced ½-inch thick
- 3/4 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 small corn tortillas
- 1 salad kit
- 1 avocado sliced
Instructions
- Preheat oven to 425ºF.
- Add panko, oil, garlic powder, cumin, salt and pepper to gallon-sized ziptop bag and mix. Add tilapia and shake to coat.
- Remove tilapia from bag and place on wire rack on baking sheet. Bake 10 minutes, or until panko is browned slightly and fish is cooked through. Broil for 2 minutes if desired.
- Warm tortillas in oven or microwave. Mix salad with dressing and toppings. Top tortillas with salad, tilapia and avocado.
