These Inside Out Fish Tacos turn out to be more like an enchilada-style fish taco casserole.
Inside Out Fish Tacos
- 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
- 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.
- This dish may be prepared earlier in the day, covered and refrigerated until baking.