Fish Taco Casserole
These Inside Out Fish Tacos turn out to be more like an enchilada-style fish taco casserole.
Fish Taco Casserole
I know this recipe sounds kind of weird. Fish in a casserole… what?! It’s basically a bunch of delicious fish tacos layered casserole-style instead of served classically in a tortilla. This recipe comes from a cookbook that I collaborated on when I was in the Junior League of San Diego: California Sol Food . It’s a typical Junior League cookbook that is full of great recipes!
🛒 Ingredients Needed:
breadcrumbs
chili powder
ground cumin
firm white fish
canola or vegetable oil
flour tortillas
tomato
onion
salsa
shredded Monterey jack cheese
shredded cabbage
sour cream
salt and pepper
lime wedges
✏️ How to make Fish Taco Casserole:
*The complete, printable recipe is in the recipe card at the end of this post.
Preheat the oven to 350℉.
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 9×13-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.
➡️ Tips and Substitutions:
For the firm, white fish- try using halibut, sea bass, orange roughy or tilapia.
Use fried corn tortillas in place of flour tortillas, if you’d like.
Experiment with using crumbled Cotija cheese in place of Monterey jack.
✔️ Make Ahead Tips:
This dish may be prepared earlier in the day, covered and refrigerated until baking.
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.
❤️ What I Love About This Recipe:
I love that it’s a unique twist on tacos. After all, there are recipes for taco casserole , so why not fish taco casserole?
This is one of those recipes where you can display all of the optional toppings and just let everyone choose their favorites.
Here are some topping ideas: salsa, sour cream, guacamole , extra tomato, chopped fresh cilantro and hot sauce.
Favorite Casserole Recipes:
King Ranch Chicken Casserole
Beef Spaghetti Casserole
Chicken Fajita Casserole
Cheesy Chicken and Broccoli Rice Casserole
Easy Tater Tot Casserole
Fish Taco Casserole
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These are great for fans of tacos or enchiladas.
Course Main Course Cuisine American Keyword fish tacos, tacos
Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour
Servings 6 servings
Calories 550 kcal
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℉. 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 9×13-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: 1 serving | Calories: 550 kcal | Carbohydrates: 29 g | Protein: 40 g | Fat: 30 g | Saturated Fat: 14 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 0.02 g | Cholesterol: 117 mg | Sodium: 1197 mg | Potassium: 869 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 1234 IU | Vitamin C: 10 mg | Calcium: 542 mg | Iron: 3 mg The post Fish Taco Casserole appeared first on Recipe Girl® .
