Introduction
Indulge in the flavorful goodness of a Fish Taco Casserole, a delicious twist on the traditional fish taco recipe presented in a convenient casserole dish. With layers of seasoned fish, tortillas, fresh veggies, salsa, and melted cheese, this dish is sure to be a hit with the whole family.
Why Make This Recipe
This Fish Taco Casserole is perfect for those who love the flavors of fish tacos but want a convenient and easy-to-make meal. It combines all the elements of a classic fish taco in a layered casserole format, making it great for a busy weeknight dinner or a casual gathering with friends.
How to Make Fish Taco Casserole
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)
Directions:
- Preheat oven to 350℉.
- In a low, wide bowl, mix dried breadcrumbs, chili powder, salt, pepper, and cumin.
- Cut the fish into 6 pieces and coat each piece with the breadcrumb mixture.
- Fry the fish in oil until golden brown.
- Spray a 9×13-inch baking dish with cooking spray.
- Layer three tortillas in the bottom of the dish, then place the fish on top.
- Add sliced tomatoes, chopped onions, half of the salsa, and ⅓ of the cheese.
- Cover with the remaining tortillas and top with more tomatoes, onions, salsa, and cheese.
- Bake for 20 minutes, then serve with shredded cabbage, sour cream, and lime wedges.
How to Serve Fish Taco Casserole
Serve the Fish Taco Casserole hot, straight from the oven, with additional salsa, sliced avocados, or guacamole on the side for extra flavor. The shredded cabbage adds a fresh crunch to each bite.
How to Store Fish Taco Casserole
Store any leftovers of the Fish Taco Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips to Make Fish Taco Casserole
- Use any firm white fish of your choice for this recipe.
- Customize the toppings with your favorite veggies or additional spices.
- Adjust the spice level by increasing or decreasing the amount of chili powder used.
Variation
For a different take, substitute the white fish with shrimp or shredded chicken for a seafood or poultry twist on this casserole.
FAQs
- Can I use corn tortillas instead of flour tortillas?
- Yes, you can use corn tortillas for a different texture and flavor.
- How can I make this recipe more spicy?
- Add chopped jalapeños or a dash of hot sauce to increase the heat level.
- Can I make this casserole ahead of time?
- Yes, you can prepare the casserole in advance and refrigerate it before baking. Just increase the baking time slightly if the dish is cold when put in the oven.
