Description
Crispy Fish Taco Casserole is a family-friendly baked dish that combines flaky seasoned fish, crunchy tortilla chips, melted cheese, and classic taco toppings. Finished with a creamy lime sauce and fresh vegetables, it delivers all the flavors of fish tacos in an easy casserole format.
Ingredients
- 1 1/2 lbs white fish fillets (cod, pollock, or tilapia), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups tortilla chips, lightly crushed
- 2 cups shredded Mexican-blend cheese
- 1 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1/4 cup chopped cilantro
- For the Lime Sauce:
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon salt
- Lime wedges for serving
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, toss fish pieces with olive oil, chili powder, paprika, garlic powder, cumin, salt, and black pepper.
- Arrange fish evenly in the baking dish.
- Sprinkle corn and black beans over the fish.
- Top with half of the crushed tortilla chips.
- Sprinkle shredded cheese evenly over the casserole.
- Bake for 18-22 minutes until the fish flakes easily and the cheese is melted.
- Meanwhile, whisk together sour cream, lime juice, lime zest, and salt.
- Remove casserole from the oven and let rest for 5 minutes.
- Top with remaining tortilla chips, diced tomatoes, and cilantro.
- Drizzle with the lime sauce.
- Serve with lime wedges.
Notes
- Cod provides the best firm texture for this casserole.
- Add diced jalapeños for extra heat.
- Wait until serving to add the final layer of tortilla chips for maximum crunch.
- Greek yogurt can replace sour cream in the sauce.
- Store leftovers refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American