Prep Time:
28 Mins
Cook Time:
15 Mins
6 servings (serving size: 2 tacos)

Cutting the fish into chunks before dredging and baking creates four sides of crispy breading and a tasty taco.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place tortilla chips in a food processor; pulse 5 to 6 times to form coarse crumbs to measure 3/4 cup. Place crumbs in a shallow dish, and stir in breadcrumbs, black pepper, and salt.

Step 3

Combine buttermilk and 2 teaspoons taco seasoning in a shallow bowl. Dip fish chunks, 1 at a time, into buttermilk mixture; dredge in crumb mixture. Place fish chunks on a baking sheet coated with cooking spray. Lightly coat fish with cooking spray. Bake at 425° for 15 minutes or until fish flakes easily when tested with a fork.

Step 4

While fish cooks, combine remaining 2 teaspoons taco seasoning, sour cream, mayonnaise, and lime juice in a bowl; stir well.

Step 5

Heat tortillas according to package directions. Top each tortilla with 3 fish chunks and 1/4 cup slaw. Divide bell pepper, green onions, and cilantro evenly among tacos, and drizzle evenly with sour cream mixture. Serve immediately with lime wedges.

Oxmoor House Healthy Eating Collection

Ratings & Reviews