Fish tacos on a plate

Crispy Fish Tacos

When the weather warms up, I’m suddenly in the mood for crunchy, flavorful, citrusy fish tacos. This recipe is my go-to, as I always have a few breaded fish fillets chilling out in the freezer. While the fish bakes, you have 20 minutes to pull all of the toppings together. Dinner is on the table in 30 minutes and everyone can dress their taco their way, which is nice. I make a platter with shredded cheese, chopped lettuce, limes, tomatoes, and whatever else l have on hand. I love mine with a crisp cilantro lime slaw and a drizzle of chipotle ranch dressing. Is it getting hot in here, or is it just these delicious tacos?

30 min

SERVES 4 - 6


4-6 breaded fish filets (I like breaded cod)

Tortillas (I think corn are better for this)

Toppings of your choice: cheese, salsa, sour cream, lime wedges, chopped lettuce, diced tomato, sliced red onion, minced jalapeno, whatever you like!

Cooking spray


Preheat the oven to 425 degrees F.

Spray a baking sheet with a little cooking spray and place frozen fish fillets in a single layer on the baking sheet.

Bake in the preheated oven, flipping halfway, until fish fillets are crispy and browned, about 22 minutes.

While the fish is cooking, prep all of your toppings!

Dinner will be on the table in under 30 minutes if everyone works together.



● Check the fridge for possible taco toppings. Could pickles go on a taco? (Sure!)

● Chop and shred cheese and fresh veggies.

● Older kids can help warm the tortillas in the microwave or over the stove top.


● Manage the oven.

A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.



What is one profession that you’re appreciating now more than ever before?

(Shout-out to the grocery store restockers!)


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