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Crispy Baked Fish Tacos with Lime Slaw

Close-up of three Crispy Baked Fish Tacos filled with crunchy red and green slaw and topped with seasoned white fish.
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A recipe for making crunchy fish tacos using an oven baking method instead of frying, paired with a bright, tangy lime cabbage slaw.

Ingredients

Scale
  • 1.5 lbs firm white fish fillets (cod or tilapia), cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1.5 cups panko breadcrumbs
  • 1/2 cup yellow cornmeal
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 12 small corn or flour tortillas
  • For the Slaw: 4 cups shredded green cabbage
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup mayonnaise or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • Pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
  2. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine panko breadcrumbs, cornmeal, chili powder, cumin, garlic powder, salt, and pepper.
  3. Dredge each fish strip first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the fish firmly into the panko mixture to coat completely.
  4. Place the breaded fish strips on the prepared baking sheet. Spray the tops of the fish generously with cooking spray to aid crisping.
  5. Bake for 12 to 15 minutes, flipping the fish halfway through, until the coating is golden brown and the fish is cooked through (internal temperature reaches 145°F or 63°C).
  6. While the fish bakes, prepare the slaw. In a medium bowl, whisk together the mayonnaise (or yogurt), lime juice, olive oil, sugar, and a pinch of salt until smooth.
  7. Add the shredded cabbage, red onion, and cilantro to the dressing. Toss well to coat everything evenly.
  8. Warm the tortillas according to package directions (usually briefly in a dry skillet or wrapped in a damp paper towel in the microwave).
  9. Assemble the tacos: place a few pieces of crispy baked fish on each warm tortilla, top generously with the lime slaw, and serve immediately.

Notes

  • Using panko breadcrumbs mixed with cornmeal gives the fish a superior crunch when baked.
  • For extra flavor, you can season the flour lightly with salt and pepper.
  • Make the slaw up to 4 hours ahead of time; the lime juice will slightly soften the cabbage, which is desirable for tacos.

Nutrition

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