Introduction
If you’re a fan of fish tacos, you’re going to love this Fish Taco Casserole! It’s the perfect combination of crispy, golden-fried fish, melty cheese, and all the fresh, vibrant flavors that make tacos so irresistible, but in casserole form. This recipe is an easy way to bring the taste of fish tacos to your dinner table without the mess of assembling individual tacos. Perfect for busy weeknights or a fun weekend meal, this dish is sure to be a family favorite. Plus, it’s customizable – add some extra toppings or spice it up with your favorite salsa. Let’s dive into this flavorful and satisfying casserole that will leave everyone asking for seconds!
Detailed 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
Direction
- Preheat oven to 350°F.
- In a low, wide bowl, mix together breadcrumbs, chili powder, salt, pepper, and cumin.
- Cut the fish into 6 serving-sized pieces. Dip each piece into the breadcrumb mixture, ensuring it’s fully coated.
- In a skillet, heat canola oil over medium heat. Fry the fish for 2 to 3 minutes on each side, or until golden brown. Remove from heat and set aside.
- Spray a 9×13-inch baking dish with cooking spray. Place 3 tortillas at the bottom of the dish.
- Arrange the fried fish on top of the tortillas. Add sliced tomatoes, chopped onions, and ½ of the salsa on top of the fish. Sprinkle with ⅓ of the shredded Monterey Jack cheese.
- Top with the remaining 3 tortillas, followed by another layer of tomatoes, onion, salsa, and the remaining cheese.
- Bake for 20 minutes until the cheese is melted and bubbly.
- To serve, cut into 6 servings. Place the shredded cabbage on the plate and top with a serving of casserole.
- Serve with sour cream, lime wedges, and optional salsa, sliced avocados, or guacamole.
My Story
I’ve always been a huge fan of fish tacos – the combination of crispy fish, tangy salsa, and creamy toppings is unbeatable. One night, after a long day of work, I didn’t feel like fussing with individual tacos but still craved that delicious flavor. That’s when this Fish Taco Casserole was born. It combines all the things I love about fish tacos – crispy fish, melty cheese, and fresh toppings – but in a super easy, baked casserole form. It was such a hit with my family that it’s become a regular on our dinner menu. It’s great for busy nights when you want something quick, but still full of bold flavors. Plus, it’s a fun way to switch up taco night!
FAQ
Can I use a different type of fish?
Absolutely! You can substitute the fish in this recipe with other firm, white fish like tilapia, cod, or even pollock. Just make sure to adjust the cooking time based on the thickness of the fish.
Can I make this ahead of time?
Yes! You can assemble the casserole up to a day ahead of time and keep it covered in the fridge. When you’re ready to bake it, just pop it in the oven as directed, though you may need to add a few extra minutes to the baking time if it’s cold from the fridge.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work great in this casserole. If you’re gluten-sensitive, you can also use gluten-free tortillas for a similar texture and flavor.
What can I use if I don’t have Monterey Jack cheese?
If you don’t have Monterey Jack cheese, you can use other cheeses like cheddar, pepper jack, or even a blend of Mexican cheeses for a different flavor profile.
Can I make this spicier?
Yes! To make it spicier, you can add some jalapeños, hot sauce, or use a spicy salsa to amp up the heat. You can also sprinkle cayenne pepper on the fish before frying it for an extra kick.
Suggestion
- Add some heat: If you love spicy food, top the casserole with some jalapeño slices or a drizzle of sriracha before baking.
- Swap the cheese: Try using pepper jack cheese for a bit of spice or a cheddar blend for a richer taste.
- Make it a taco bar: Serve the casserole with sliced avocado, fresh cilantro, and hot sauce so everyone can customize their serving.
- Go low-carb: Use low-carb tortillas or skip the tortillas altogether and layer the fish directly in the casserole dish for a low-carb version.
- Serve with sides: Pair this casserole with Mexican rice, refried beans, or a simple guacamole salad for a full meal.
Conclusion
This Fish Taco Casserole is the perfect balance of crispy fish, melty cheese, and all the fresh flavors you love in a taco, but in a simple, easy-to-make casserole. It’s great for a weeknight dinner or even for entertaining guests. The best part? It’s highly customizable – you can add extra toppings, adjust the spice level, or make it ahead of time for a no-fuss meal. Whether you’re serving it with a dollop of sour cream, a squeeze of lime, or some guacamole on the side, this casserole is sure to please everyone at the table. It’s easy to make, packed with flavor, and guaranteed to become a new favorite!
— Sarah Cooper, Gotubbe.com
