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Fish tacos are a favorite in my house, but sometimes I crave something a bit more comforting and easy to whip up. Enter the Fish Taco Casserole. This dish combines all the flavors of your favorite fish tacos into a warm, cheesy, and crunchy casserole. Perfect for a weeknight dinner, it’s a crowd-pleaser that’s sure to satisfy. Let’s dive into this delicious recipe!
Fish Taco Casserole Recipe
Ingredients:
- 1 lb cut into bite-sized pieces white fish fillets
- 1 cup cheddar or mexican blend shredded cheese
- 1 cup salsa
- 8 oz crushed tortilla chips
- 1 cup sour cream
- 1 tbsp fresh lime juice
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the fish, salsa, lime juice, cumin, chili powder, garlic powder, salt, and pepper.
- Layer half of the crushed tortilla chips in the bottom of a baking dish.
- Spread the fish mixture over the chips.
- Top with the remaining crushed tortilla chips and shredded cheese.
- Bake in the preheated oven for 25-30 minutes, until the fish is cooked through and the cheese is melted and bubbly.
- Serve with sour cream on the side.
What You Will Need
Read more: Ninja Air Fryer Fish Tacos Recipe
What you will need to make fish taco casserole
- White fish fillets: Mild flavor and tender texture make them perfect for absorbing spices and salsa, creating a delicious base.
- Shredded cheese: Melts beautifully, adding a creamy, gooey layer that complements the fish and spices.
- Salsa: Provides a tangy, spicy kick, enhancing the overall flavor profile of the casserole.
- Crushed tortilla chips: Adds a crunchy texture, contrasting nicely with the soft fish and melted cheese.
- Sour cream: Offers a cool, creamy finish that balances the heat from the salsa and spices.
- Fresh lime juice: Brightens the dish with a zesty citrus note, cutting through the richness of the cheese and sour cream.
- Cumin: Adds a warm, earthy flavor that complements the fish and other spices.
- Chili powder: Brings a smoky heat, enhancing the overall spiciness of the casserole.
- Garlic powder: Infuses the dish with a subtle, savory depth, rounding out the flavors.
Tools and Instruments Required
What tools/instruments will be needed to make Fish Taco Casserole Recipe
- Mixing bowl: Essential for combining fish, salsa, and spices evenly.
- Baking dish: Holds the layered ingredients and ensures even cooking.
- Oven: Cooks the casserole to perfection, melting cheese and cooking fish.
- Measuring spoons: Ensures accurate spice measurements for consistent flavor.
- Spatula: Helps spread the fish mixture and cheese evenly.
Fish Taco Casserole Recipe
A delicious and easy fish taco casserole that's perfect for a family dinner.
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Ingredients:
Main Ingredients
- 1 lb white fish fillets cut into bite-sized pieces
- 1 cup shredded cheese cheddar or Mexican blend
- 1 cup salsa
- 8 oz tortilla chips crushed
- 1 cup sour cream
- 1 tbsp lime juice fresh
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the fish, salsa, lime juice, cumin, chili powder, garlic powder, salt, and pepper.
- Layer half of the crushed tortilla chips in the bottom of a baking dish.
- Spread the fish mixture over the chips.
- Top with the remaining crushed tortilla chips and shredded cheese.
- Bake in the preheated oven for 25-30 minutes, until the fish is cooked through and the cheese is melted and bubbly.
- Serve with sour cream on the side.
Notes:
You can add some chopped cilantro or green onions on top for extra flavor.
Read more: Mediterranean Fish Casserole Recipe
Nutrition value:
Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the fish mixture and layer it in the baking dish.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap the dish tightly with plastic wrap, then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 15 minutes, then bake as directed.
For an extra crunch, mix some crushed tortilla chips into the fish mixture before baking. It adds a delightful texture and keeps the casserole from getting too soggy.
Frequently Asked Questions
FAQ:
Can I use a different type of fish?
Yes, you can use any white fish like cod, tilapia, or halibut.
Can I make this dish ahead of time?
Yes, assemble it and refrigerate. Bake when ready to serve.
Can I add vegetables to this casserole?
Absolutely, bell peppers, onions, or corn would be great additions.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I use a different type of cheese?
Yes, Monterey Jack or a Mexican blend works well.
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