Crispy breaded fish baked golden in the oven makes for a lighter take on the classic taco night favorite. Load the nuggets onto warm corn tortillas with fresh salsa for an easy weeknight dinner the whole family will love.
Ingredients
- 1 ½ lbs. white fish fillets, such as cod, halibut or haddock, thawed if frozen
- ¼ cup all-purpose flour
- 2 tsp. chili powder
- ½ tsp. ground cumin
- 2 large eggs
- 1 ½ cups seasoned whole-wheat bread crumbs
- Cooking spray
- 8 - 10 corn tortillas
- ½ (16 - oz.) container fresh mild salsa
Steps
- Preheat oven to 425°F. Line a large baking sheet with parchment.
- Cut fish into 2-inch-long, 1-inch-wide pieces. In a large bowl, toss fish with flour, chili powder and cumin until well coated. In a wide shallow dish, whisk eggs. Place bread crumbs in a separate dish.
- Add fish to egg mixture and toss to coat. In 2–3 batches, transfer to bread crumbs, letting any excess egg drip off and pressing so crumbs adhere. Arrange on prepared pan.
- Coat tops of nuggets with cooking spray. Season with salt. Bake until crust is crispy and fish is cooked through, 25–28 minutes. Season with salt to taste. Serve on tortillas with salsa.
This recipe is
- Nut-free
- Dairy-free
- Lactose-free
Tags
- easy weeknight dinners
- fish taco recipes
- Fresh Magazine October November 2026