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Crispy Baked Fish Tacos with Lime Slaw

Three Crispy Baked Fish Tacos loaded with crunchy lime slaw on a white plate.
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A recipe for fish tacos featuring crispy, oven-baked fish and a bright, tangy lime slaw.

Ingredients

Scale
  • 1.5 lbs firm white fish fillets (cod, tilapia, or haddock)
  • 1 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 12 small corn or flour tortillas
  • For the Slaw:
  • 3 cups shredded cabbage mix (green and purple)
  • 1/2 cup chopped cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon sugar
  • Pinch of salt

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Prepare the fish coating: In one shallow dish, mix the flour, paprika, garlic powder, salt, and pepper. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.
  3. Pat the fish fillets completely dry with paper towels. This helps the coating stick and crisp up.
  4. Dredge each fillet first in the flour mixture, shaking off excess. Dip it into the egg wash, allowing excess to drip off. Finally, press the fillet firmly into the panko breadcrumbs until fully coated.
  5. Place the coated fillets on the prepared baking sheet. Drizzle or lightly brush the tops of the fish with olive oil.
  6. Bake for 12 to 15 minutes, or until the fish is opaque and the coating is golden brown and crisp.
  7. While the fish bakes, prepare the slaw: In a medium bowl, whisk together the mayonnaise, lime juice, lime zest, sugar, and a pinch of salt until smooth.
  8. Add the shredded cabbage and cilantro to the dressing. Toss well to coat everything evenly.
  9. Warm the tortillas according to package directions (in a dry skillet or microwave).
  10. Assemble the tacos: Place a piece of baked fish in each warm tortilla. Top generously with the lime slaw.

Notes

  • For extra crispiness, you can lightly spray the panko-coated fish with cooking spray before baking.
  • You can make the lime slaw up to 4 hours ahead of time; store it covered in the refrigerator.
  • If you prefer, substitute mayonnaise with plain Greek yogurt for a lighter dressing.

Nutrition

Find it online: https://hungryhearld.com/crispy-baked-fish-tacos-with-lime-slaw/