Introduction
Fish tacos are already a vibe, but turning them into a bubbly, cheesy casserole? Total genius. This Fish Taco Casserole takes all the flavors we love—crispy fish, melty cheese, spicy salsa, and fresh toppings—and layers them into one easy, weeknight-friendly dish. It’s perfect when you’re craving tacos but don’t want to stand over the stove making individual ones. Plus, it’s totally customizable and comes together in under an hour. Serve it with crunchy cabbage, a dollop of sour cream, and a squeeze of lime for that full taco shop experience—without leaving your kitchen.
Detailed Ingredients 🐟🌮🧀
Here’s what you’ll need to build this taco-inspired casserole masterpiece:
- 🍞 ½ cup dried breadcrumbs
- 🌶️ 1 tsp chili powder
- 🧂 ½ tsp salt
- 🧂 ½ tsp freshly ground black pepper
- 🌿 ¼ tsp ground cumin
- 🐟 1½ lbs firm white fish (halibut, sea bass, or orange roughy work great)
- 🛢️ 2 tbsp canola or vegetable oil
- 🌯 6 medium flour tortillas, divided
- 🍅 1 large tomato, sliced
- 🧅 1 medium yellow onion, chopped
- 🍅 1 cup salsa, divided
- 🧀 12 oz shredded Monterey Jack cheese, divided
- 🥬 1 cup shredded cabbage
- 🍶 ½ cup sour cream, for serving
- 🍋 Lime wedges, for serving
Optional extras: more salsa, sliced avocado, or guacamole 🥑
Direction
- Preheat your oven to 350℉.
- In a shallow bowl, mix the breadcrumbs, chili powder, salt, pepper, and cumin.
- Cut the fish into 6 pieces. Dip each one into the breadcrumb mixture.
- Heat oil in a skillet and fry fish for 2–3 minutes per side, until golden brown.
- Spray a 9×13-inch baking dish with nonstick spray.
- Lay down 3 tortillas on the bottom of the dish. Top with the cooked fish.
- Layer on half the tomato slices, chopped onion, ½ cup salsa, and ⅓ of the cheese.
- Top with the remaining 3 tortillas, the rest of the tomatoes, onions, salsa, and cheese.
- Bake for 20 minutes until bubbly and golden.
- Slice into servings and serve over shredded cabbage, with sour cream and lime wedges.
My Story
The first time I made this Fish Taco Casserole, it was one of those “what’s-in-the-fridge” nights. We had leftover tortillas, some frozen white fish, and just enough salsa to make it work. I figured, why not layer it all and see what happens? It turned out way better than I expected—crispy edges, creamy cheese pulls, and that hit of lime at the end? Heaven. My husband said it tasted like something you’d get from a cool beachside café, and honestly, I’ll take that. Now it’s our go-to when we want comfort food with a little SoCal flavor.
FAQ
Can I use frozen fish?
Yes! Just make sure it’s fully thawed and patted dry before coating and frying.
Is there a gluten-free option?
You can swap in gluten-free breadcrumbs and tortillas. Easy!
Can I make this ahead of time?
Totally. Prep everything, refrigerate, and bake when ready to serve.
How do I store leftovers?
Store in the fridge for up to 3 days. Reheat in the oven to keep that crispy texture.
What’s the best salsa to use?
Any store-bought or homemade salsa works—use one with a little heat for extra flavor!
Suggestion
- Add black beans or corn between layers for extra texture and fiber.
- Top with pickled onions after baking for a tangy crunch.
- Use corn tortillas if you want a more authentic taco flavor.
- Swap the fish for shrimp if that’s what you’ve got on hand.
- Serve with a side of Mexican rice or elote corn to make it a full meal.
Conclusion
This Fish Taco Casserole is the kind of meal that surprises you—in the best way. It’s bold, flavorful, and has that “just one more bite” magic we’re all looking for at the end of a long day. With crispy fish layered between cheesy tortillas and fresh toppings, it’s basically taco night—but better, and way less mess. Whether you’re feeding the fam or just want a fun twist on your usual dinner routine, this casserole is a total winner. It’s weeknight comfort food that brings a little sunshine to your table, no matter the season.
– Sarah Cooper
