Introduction
Fish Taco Casserole — A fun new way to lighten up and enjoy a delicious twist on classic fish tacos that is not only quick but also easy! Crispy fish, fresh veggies and warm tortillas are BAKED up to perfection!! This casserole is cheesy, satisfying and ideal for any family meal!
Why Make This Recipe
You need to make this Fish Taco Casserole because it's simple and as fast as ordering that pizza you thought of. The perfect way to enjoy all the delicious fish taco flavors without any of the work! It is also wonderful for those days you do not have enough time to cook because it needs so little prep and it comes together fast – great for weeknight dinners or a relaxing weekend with friends & family. It is a cheese lover's and everyone else at the table kind of dish.
Fish Taco Casserole Recipe
Ingredients:
- ½ cup dried breadcrumbs
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1/2 teaspoon black pepper freshly cracked
- ¼ teaspoon ground cumin
- 3/4 kg firm white fish, like halibut or sea bass
- 2 tablespoons vegetable or canola oil
DIVIDED 6 MEDIUM FLOUR TORTILLAS
- 1 large tomato (sliced)
- 1 yellow onion, medium chop
- 1 cup salsa (divided)
You will need to shredded 12 oz of Monterey Jack Cheese (the recipe says divided)
- 1 cup shredded cabbage
- ½ cup sour cream, for serving
- Lime wedges (for serving)
Directions:
- Preheat the oven to 350 f (175 c)
- Mix bread crumbs, chilli powder, salt and pepper and cumin together in flat wide bowl.
- Add the fish and cut into 6 pieces, per serving size. One by one dip fish pieces in breadcrumb mix.
- In a skillet, heat the oil. Cook the fish 2 to 3 minutes a side, or until golden.
- Grease a 9×13 inch baking dish. Put 3 tortillas at the bottom of a casserole dish.
- Place the fried fish on top of tortillas. Top the fish with sliced tomatoes, chopped onion and half of the salsa.
- Scatter one third of the cheese over everything.
- Top with the remaining three tortillas. Stir in half the cheese, then layer over all but a little of tomatoes ,onion and salsa sprinkling with remaining cheese.
- Bake for 20 minutes.
- Cut into 6 servings.
To plate:
Place some shredded cabbage on the plate and top that with a serving of fish taco. Top with sour cream and a squeeze of lime. You can even top it with additional salsa, some sliced avocados or a scoop of guacamole if desired!
How to Serve This Fish Taco Casserole
Serve the Fish Taco Casserole warm with a sprinkle of shredded cabbage over each plate. Serve with a dollop of sour cream and fresh lime squeezed over top. Additional salsa or crushed avocado is a great way to add more flavor!
Fish Taco Casserole Storage
Allow to cool completely and store any leftovers in an airtight container Put in air tight container and keep it in refrigerator for up to 3 days. Wrap in plastic wrap and place a ziplock bag on it to freeze for 1 month. And when you want to eat it again, just bake.
How to Make a Fish Taco Casserole
- Experiment with flavors by keeping fish types diverse!
- For those of you who like it spicy, you could even further jazz up this layer with some diced jalapeños.
- Feel free to get fancy, you can add olives or corn or hottest hot sauce ever.
Variations
Make this a vegan meal by switching the fish with black beans or lentils. It Be sure to change in case you prefer a dairy-free cheese sub.
FAQs
- Can I use frozen fish? Yes! Be sure to fully thaw it before cooking.
- How can I make it spicier? You can make this chili a little spicier by adding additional in-levels of heat, such as extra chili powder or even some diced jalapeños.
- Make Ahead ??? Absolutely! It can be prepared the day before and baked right when you are ready to serve.
