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Crispy Baked Fish Tacos with Lime Slaw

Three Crispy Baked Fish Tacos filled with breaded white fish and topped generously with bright lime slaw.
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A recipe for light, crispy fish tacos made by baking instead of frying, served with a fresh cilantro lime slaw.

Ingredients

Scale
  • 1.5 lb firm white fish fillets (cod, tilapia, or whiting), cut into 1-inch strips
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 12 small corn or flour tortillas
  • For the Slaw:
  • 3 cups shredded cabbage (green or mix)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup mayonnaise or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
  2. Prepare the fish coating: In one shallow dish, place the flour seasoned with a pinch of salt and pepper. In a second dish, place the beaten eggs. In a third dish, combine the panko breadcrumbs with chili powder, cumin, paprika, salt, and pepper.
  3. Dredge each fish strip first in the flour mixture, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the fish firmly into the seasoned panko mixture to coat completely.
  4. Place the coated fish strips on the prepared baking sheet. Drizzle the tops lightly with olive oil.
  5. Bake for 12 to 15 minutes, flipping halfway through, until the coating is golden brown and the fish is cooked through and flaky.
  6. Prepare the slaw while the fish bakes: In a medium bowl, whisk together the mayonnaise (or yogurt), lime juice, lime zest, salt, and pepper.
  7. Add the shredded cabbage and cilantro to the dressing. Toss well to coat everything evenly.
  8. Warm the tortillas according to package directions (a dry skillet works well).
  9. Assemble the tacos: Place a few pieces of crispy baked fish in each warm tortilla. Top generously with the lime slaw. Serve immediately.

Notes

  • For extra crispiness, you can lightly spray the coated fish with cooking spray before baking.
  • If you prefer a tangier slaw, substitute half of the mayonnaise with plain Greek yogurt.
  • Serve with fresh lime wedges for squeezing over the finished tacos.

Nutrition

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