Panko Baked Fish Tacos with Pineapple Habanero Salsa

Panko crusted baked fish paired with a spicy pineapple habanero salsa makes for a fresh and healthy fish taco that's full of flavor.

Author Renee Fuentes


Panko Baked Cod

  • 1 lb Cod or any White Fish Cut into small chunks
  • 1 Egg Beaten
  • 1 Cup Panko Bread Crumbs Seasoned with Salt and Pepper
  • Cooking Oil Spray Either Olive oil or Coconut Oil

Pineapple Habanero Salsa

  • 1 Cup Fresh diced Pineapple or Canned If using canned then drain pineapple and cut into chunks
  • 1 Habanero Pepper Seeds removed and sliced thin either wearing gloves or wash hands very well after
  • 1 Lime Squeezed
  • 1 Tbsp Chopped Cilantro or Mint
  • 1/4 Red Onion Sliced thin
  • Salt To taste


  • Corn or Flour Tortillas Warmed in the oven with the residual heat once the fish is cooked
  • Shredded Cabbage I buy it in the bag pre-shredded
  • Limes Extra limes for squeezing on top


Pineapple Habanero Salsa

  1. Cut pineapple into even chunks. Slice habaneros, with seeds removed and sliced thin either wearing gloves or wash hands very well after. Add Sliced Red onions, chopped cilantro or mint, Salt to taste, and juice from 1 lime. Mix well and place in fridge till fish is done

Panko Baked Cod

  1. Pre-heat oven to 350 degrees. Spray a large baking sheet with cooking oil spray.

  2. In a skillet over medium heat, add panko with salt and pepper and lightly toast. Keep moving the panko in the pan so it doesn't burn. Once it turns light brown, remove and place in a small plate.

  3. Cut fish into even chunks and season with salt and pepper. Set up a breading station with 1 egg scrambled in a bowl, panko close by, and your greased baking sheet. Dip fish into egg, then roll in panko and set on baking sheet.

  4. Once all the fish has been breaded, lightly spray the top with cooking oil spray and bake for 10 minutes or until fish is no longer opaque.

Taco Assembly

  1. Turn oven off and place your tortillas in the oven to warm them up. Remove and assemble tacos with Shredded cabbage on bottom, a squeeze of lime, the panko fish, and top with the pineapple salsa.