Crispy Baked Flounder Tacos

Name: Crispy Baked Flounder Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound flounder fillets; 1 cup panko breadcrumbs; 1 teaspoon paprika; 1 teaspoon garlic powder; Salt and pepper to taste; 8 corn tortillas; Vegetable oil spray; 2 cups finely shredded cabbage; 1/4 cup chopped fresh cilantro; 1 lime, juiced; 1/4 cup sour cream; Hot sauce (optional)

Highlighted under: Effortless Cooking Creations

I love making these Crispy Baked Flounder Tacos for a quick and delicious meal! The combination of perfectly seasoned flounder, fresh toppings, and crunchy tortillas comes together beautifully in just 30 minutes. What I enjoy most is how each bite is bursting with flavor while staying light and healthy. It’s a fun way to bring a taste of the coast to our dinner table, and the satisfaction of knowing I made them myself makes it even better.

Created by

Lina

Last updated on 2026-02-07T21:37:27.570Z

When I first tried making flounder tacos, I wondered if I could achieve that perfect crunch without frying. After experimenting, I discovered that coating the flounder with panko breadcrumbs and baking them gave me the crispy texture I craved, without excessive oil. This method not only works wonders for flavor but also keeps the meal lighter.

I also like to get creative with my toppings. Mixing fresh cabbage with cilantro and a squeeze of lime brings these tacos to life. It adds a refreshing crunch that perfectly complements the warm, baked fish. Now, these tacos are a family favorite!

Why You'll Love This Recipe
Crunchy texture that satisfies every bite
Fresh toppings that elevate the flavors
Healthy and easy dinner option for busy weeknights

Understanding the Ingredients

The beauty of these Crispy Baked Flounder Tacos lies in the quality of the ingredients. Flounder, a mild and flaky fish, is perfect for soaking in flavors from the spices. Choosing fresh fillets ensures a delicate texture once baked. If flounder isn’t available, you can substitute with other mild white fish like sole or tilapia, keeping in mind that cooking times may vary slightly based on thickness.

Panko breadcrumbs are essential for achieving that delightful crunch. Unlike traditional breadcrumbs, panko provides a lighter, airier coating that crisps up beautifully in the oven. If you want to keep it gluten-free, seek out gluten-free panko varieties available at most grocery stores. This swap won’t compromise the texture you’re aiming for.

Perfecting Your Technique

Coating the flounder fillets properly is key to achieving an even crisp. Make sure to press the breadcrumb mixture firmly onto the fish so it adheres well during baking, which prevents the coating from falling off. Additionally, consider using a non-stick spray to lightly coat the baking sheet to further prevent sticking and ensure even browning.

When baking, always keep an eye on the fillets during the last few minutes. The fish should be golden and crispy, which usually occurs around the 15-minute mark. If you find they are browning too fast, you can lower the oven temperature by 25°F to ensure the fish cooks through without burning.

Ingredients

For the Tacos

1 pound flounder fillets
1 cup panko breadcrumbs
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
8 corn tortillas
Vegetable oil spray

For the Topping

2 cups finely shredded cabbage
1/4 cup chopped fresh cilantro
1 lime, juiced
1/4 cup sour cream
Hot sauce (optional)

Preparation

Instructions

Steps

Prepare the Fish

Preheat the oven to 400°F (200°C). In a shallow dish, combine panko breadcrumbs, paprika, garlic powder, salt, and pepper. Coat the flounder fillets in the breadcrumb mixture, pressing gently to adhere.

Bake the Fish

Place the coated fillets on a baking sheet lined with parchment paper. Spray the top of the fish with vegetable oil spray. Bake for about 15-20 minutes or until golden and crispy.

Prepare the Toppings

In a bowl, combine the shredded cabbage, chopped cilantro, and lime juice. Mix well to combine. Set aside.

Assemble the Tacos

Warm the corn tortillas in a dry skillet. Place a piece of the baked flounder on each tortilla, top with the cabbage mixture, and drizzle with sour cream. Add hot sauce if desired.

Enjoy Your Tacos!

Pro Tips

Experiment with different toppings such as avocado or pickled onions for extra flavor.

Storage and Make-Ahead Tips

These tacos, while best enjoyed fresh, can be stored in an airtight container in the refrigerator for up to two days. To reheat, place the flounder back in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and crispy. Avoid microwaving as it can result in a soggy texture, ruining that desirable crispiness.

If you're planning a prep-ahead meal, consider prepping the toppings in advance. The cabbage mixture can be made a day prior and stored in the refrigerator; just give it a good toss right before serving to refresh the flavors.

Serving Suggestions

These tacos can be complemented beautifully with additional toppings. Consider serving them with sliced radishes for an extra crunch or avocados for creaminess. A fresh mango salsa can also add a delightful sweetness that pairs well with the baked flounder.

For a fun twist, you can turn these tacos into taco bowls by layering the baked flounder and cabbage mixture over a bed of rice. This not only looks appealing but also transforms it into a hearty meal that keeps all the delicious flavor intact.

Questions About Recipes

→ Can I use other types of fish?

Absolutely! You can substitute flounder with any firm white fish like cod or tilapia.

→ Is there a gluten-free option for the breadcrumbs?

Yes! You can use gluten-free panko breadcrumbs for a gluten-free version.

→ What can I pair with these tacos?

These tacos go great with a side of black beans or a light salad.

→ Can I make these tacos ahead of time?

You can prepare the toppings in advance, but it’s best to bake the fish fresh for the crunch.