Crispy Herb-Crusted Fish Tacos with Zesty Lime Aioli

Ingredients

• 1 pound white fish fillets, cut into 2-inch pieces or null
• 1 cup panko breadcrumbs
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 8 pieces corn tortillas, warmed

• 1 cup mayonnaise
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon lime zest
• 1 clove garlic, minced
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 02
   In a shallow dish, combine the panko breadcrumbs, parsley, cilantro, salt, and pepper.
3. 03
   Brush the fish fillet pieces with olive oil, then press each piece into the herb-panko mixture to coat evenly.
4. 04
   Place the coated fish pieces on the prepared baking sheet and bake for 12-15 minutes, or until the fish is cooked through and the crust is golden brown.
5. 05
   While the fish is baking, prepare the zesty lime aioli by mixing mayonnaise, lime juice, lime zest, minced garlic, and salt in a small bowl. Stir until well combined.
6. 06
   To assemble the tacos, place a piece of crispy fish onto each warmed tortilla, top with a dollop of lime aioli, and garnish with extra cilantro and lime wedges if desired.