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Baja Fish Tacos with Garlic Parmesan Sweet Potato Fires

This Baja Fish Tacos with Garlic Parmesan Sweet Potato Fries dinner combines crispy oven-baked tilapia tacos with creamy chipotle sauce, crunchy lime slaw, and golden sweet potato fries seasoned with garlic, parmesan, and fresh parsley.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Ingredients Equipment Method

Ingredients
  

Baja Fish Tacos with Chipotle Crema
  • 4 tilapia fillets cut lengthwise into 2-inch wide strips
  • ¾ cup panko breadcrumbs
  • ¼ cup cornmeal
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp salt & black pepper
  • 2 eggs beaten
  • ½ cup sour cream or Mexican crema
  • ¼ cup mayonnaise
  • 1-2 tbsp chipotle peppers in adobe sauce finely minced
  • ½ lime juiced
  • ¼ tsp garlic powder
  • 2 cups shredded green and red cabbage or a pre-made mix
  • ¼ cup fresh cilantro chopped
  • ½ lime juiced
  • 1 tbsp olive oil
  • pinch of salt
  • 8 small corn or flour tortillas
  • sliced avocado, cotija cheese, extra lime wedges optional toppings
Garlic Parmesan Sweet Potato Fries
  • 2 large sweet potatoes peeled and cut into uniform ¼ inch sticks
  • 1 tbsp cornstarch
  • 2 tbsp olive oil
  • ½ cup grated parmesan cheese
  • 3 cloves garlic finely minced, or a tsp of garlic powder
  • 1 tbsp fresh parsely finely chopped
  • ½ tsp sea salt & freshly cracked black pepper to taste

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • shallow bowls
  • Whisk
  • Knife & cutting board

Method
 

Baja Fish Tacos with Chipotle Crema
  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly spray it with cooking oil.
  2. For the Crema: Whisk together the sour cream, mayo, minced chipotle peppers, lime juice, and garlic powder in a small bowl until smooth. Pop it in the fridge.
  3. For the Slaw: In a medium bowl, toss the shredded cabbage, chopped cilantro, lime juice, olive oil, and salt together until fully coated. Set aside.
  4. Set out two shallow bowls:
    Bowl 1: The beaten eggs.
    Bowl 2: Mix the panko breadcrumbs, cornmeal, smoked paprika, garlic powder, cumin, salt, and pepper until uniform.
  5. Pat your tilapia strips completely dry with a paper towel. Take a strip of fish, dip it entirely into the egg, let the excess drip off, and then press it firmly into the panko-cornmeal mixture until fully coated. Place the coated fish onto your prepared baking sheet. Repeat for all pieces.
  6. Give the tops of the coated fish a quick, light spray with cooking oil. Bake at 425°F (220°C) for 12–15 minutes, flipping the fish halfway through, until the coating is completely crispy and the fish flakes easily.
  7. Warm your tortillas in a dry skillet over medium-high heat for about 30 seconds on each side.
  8. Place 1–2 strips of crispy fish in a warm tortilla, pile a generous handful of the crunchy lime slaw on top, and drizzle heavily with the smoky chipotle crema. Serve immediately with extra lime wedges on the side!
Garlic Parmesan Sweet Potato Fries
  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
  2. Place your cut sweet potato matchsticks into a large mixing bowl. Sprinkle the cornstarch over the fries and toss them until every fry is lightly coated.
  3. Drizzle the olive oil over the coated fries. Toss well until the powdery look disappears and the fries are evenly slicked with oil. Spread them out across your two baking sheets in a single layer, ensuring no fries are overlapping.
  4. Bake at 425°F (220°C) for 20–25 minutes, flipping them halfway through.
  5. While the fries are hot in their final minutes of baking, combine the finely grated parmesan, minced garlic, chopped parsley, salt, and pepper in a large mixing bowl.
  6. The second the fries come out of the oven, transfer them straight into the bowl with the garlic-parmesan mixture. Toss everything together and serve.