Hey y'all! If you're searching for a meal that's bursting with flavor, look no further than these Parmesan Crusted Fish Tacos. The crispy, cheesy crust on tender fish fillets, topped with vibrant slaw and zesty sauce, makes these tacos a standout for family dinners, parties, or quick weeknight feasts. Whether you're a seafood lover or taco enthusiast, this recipe is sure to win your heart (and taste buds)! Let's get cooking!
Why You'll Love This Parmesan Crusted Fish Tacos Recipe
- Ultra-crispy Parmesan crust adds irresistible texture and rich flavor to every bite.
- Quick and easy—ready in under 30 minutes, perfect for busy weeknights.
- Customizable toppings let everyone build their perfect taco.
- Light, satisfying, and great for anyone looking for a healthier taco option.
- Kid-friendly, crowd-pleasing, and guaranteed to impress guests!
Ingredients for Parmesan Crusted Fish Tacos
- 1 lb white fish fillets (cod, tilapia, or haddock)
- ½ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 2 tablespoon all-purpose flour
- 2 tablespoon olive oil (for frying)
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lime juice (plus extra lime wedges for serving)
- Salt & pepper to taste
How to Make Parmesan Crusted Fish Tacos
1. Prep the Fish
Pat the fish fillets dry with paper towels and cut into 2-inch strips. Season lightly with salt and pepper.
2. Set Up Breading Station
Place flour in one shallow bowl. In a second bowl, beat the egg. In a third bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Bread the Fish
Dredge each fish strip in flour, then dip into the egg, and finally coat with the Parmesan-panko mixture, pressing to adhere.
4. Cook the Parmesan Crusted Fish
Heat 2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the coated fish strips and cook for 3-4 minutes per side, until golden brown and cooked through (internal temp 145°F). Work in batches if needed.
5. Warm the Tortillas
Briefly heat tortillas in a dry skillet or microwave for 20-30 seconds until pliable.
6. Make the Slaw & Sauce
In a small bowl, mix shredded cabbage, diced red onion, and cilantro. In another bowl, whisk together sour cream and lime juice; season to taste with salt and pepper.
7. Assemble the Parmesan Crusted Fish Tacos
Place a few strips of Parmesan crusted fish onto each tortilla. Top with slaw, drizzle with lime crema, and finish with extra cilantro and a squeeze of lime.
Notes for Parmesan Crusted Fish Tacos
- For a gluten-free version, use gluten-free panko and tortillas (learn about panko here).
- Don’t overcrowd the skillet—cook fish in batches for optimal crispiness.
- Freshly grated Parmesan melts and crisps better than pre-grated varieties.
Variations for Parmesan Crusted Fish Tacos
- Spicy Parmesan Crust: Add ¼ teaspoon cayenne pepper to the breadcrumb mixture for extra kick.
- Baja Style: Swap the lime crema with a tangy chipotle mayo sauce.
- Vegetarian Option: Use breaded and baked cauliflower in place of fish.
Required Equipment for Parmesan Crusted Fish Tacos
- Large nonstick skillet
- Mixing bowls
- Tongs or spatula
- Measuring cups and spoons
- Paper towels
Storage Instructions for Parmesan Crusted Fish Tacos
Store leftover Parmesan crusted fish in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer for best crispiness. Slaw and sauce keep well separately for 2-3 days; assemble tacos fresh for optimal taste and texture.
Pairings and Serving Recommendations for Parmesan Crusted Fish Tacos
- Serve with Mexican rice, black beans, or a colorful corn salad.
- Pair with a refreshing margarita or sparkling water with lime.
- Top tacos with sliced avocado, pickled jalapeños, or extra hot sauce for extra zing.
Pro Tips for Parmesan Crusted Fish Tacos
- Press the Parmesan-panko mixture firmly onto the fish for a thicker, crunchier coating (bread fish like a pro).
- Don’t skip patting the fish dry—it ensures the coating sticks and crisps properly.
- Keep cooked fish warm in a 200°F oven while finishing the next batch for serving everything hot and crispy.
FAQ: Parmesan Crusted Fish Tacos
- What’s the best fish for Parmesan Crusted Fish Tacos? Mild, flaky white fish like cod, tilapia, or haddock works perfectly for this recipe.
- Can I bake instead of fry the fish? Yes, bake breaded fish at 425°F for 15-18 minutes, flipping halfway, until golden and cooked through (learn more about healthy fish choices).
- How can I keep the crust from falling off? Make sure to pat fish dry, dredge in flour first, and press the coating on firmly before cooking.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 2 large eggs
- 8 small corn tortillas
- 1 cup shredded cabbage
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream
- 1 tablespoon lime juice
Instructions
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1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, and salt.
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3Beat eggs in a separate bowl. Dip each fish fillet into the eggs, then coat with the Parmesan mixture, pressing gently to adhere.
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4Place coated fish fillets on the prepared baking sheet. Bake for 12-15 minutes, or until fish is cooked through and crust is golden.
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5Warm tortillas according to package instructions. Slice baked fish into strips.
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6Assemble tacos by placing fish strips in tortillas. Top with shredded cabbage, cilantro, a drizzle of sour cream mixed with lime juice, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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