Name: Inside Out Fish Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: ½ cup dried breadcrumbs; 1 teaspoon chili powder; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon ground cumin; 1½ pounds firm white fish ((such as halibut, sea bass or orange roughy)); 2 tablespoons canola or vegetable oil; 6 medium flour tortillas, (divided); 1 large tomato, (sliced); 1 medium yellow onion, (chopped); 1 cup salsa, (divided); 12 ounces shredded Monterey Jack cheese, (divided); 1 cup shredded cabbage; ½ cup sour cream, (for serving); lime wedges, (for serving)

These Inside Out Fish Tacos turn out to be more like an enchilada-style fish taco casserole.

Inside Out Fish Tacos on a plate with lime

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Inside Out Fish Tacos

These are great for fans of tacos or enchiladas.

Recipe Details

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Course: Main Course

Cuisine: American

Keyword: fish tacos, tacos

Servings: servings

Calories: 550kcal

Author: RecipeGirl.com (via California Sol Food, Junior League of San Diego's cookbook)

Ingredients

½ cup dried breadcrumbs
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
1½ pounds firm white fish (such as halibut, sea bass or orange roughy)
2 tablespoons canola or vegetable oil
6 medium flour tortillas, divided
1 large tomato, sliced
1 medium yellow onion, chopped
1 cup salsa, divided
12 ounces shredded Monterey Jack cheese, divided
1 cup shredded cabbage
½ cup sour cream, for serving
lime wedges, for serving

Instructions

Preheat oven to 350 degrees.
In a low, wide bowl, mix together the breadcrumbs, chili powder, salt, pepper, and cumin.
Cut the fish into 6 serving-size pieces. Dip each piece of fish into the breadcrumb mixture. In a skillet, heat the oil. Fry the fish for 2 to 3 minutes on each side, or until golden brown.
Spray a 9x13-inch baking dish with cooking spray. Place a layer of three tortillas in the bottom of the dish. Arrange the fish on top of the tortillas. Place the sliced tomatoes, chopped onion, and ½ of the salsa on top of the fish. Sprinkle with ⅓ of the cheese. Cover with the three remaining tortillas. Place another layer of tomatoes, onion and salsa on top. Sprinkle with the remaining cheese. Bake for 20 minutes.
Cut into 6 servings. Place the shredded cabbage on the plate and top with a serving of fish taco. Serve with sour cream and lime wedges. You can also serve with additional salsa, sliced avocados or guacamole.

Notes

This dish may be prepared earlier in the day, covered and refrigerated until baking.

Nutrition

Serving: 1serving, Calories: 550kcal, Carbohydrates: 29g, Protein: 40g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 117mg, Sodium: 1197mg, Potassium: 869mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1234IU, Vitamin C: 10mg, Calcium: 542mg, Iron: 3mg