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Crispy Baked Fish Tacos with Lime Slaw

Three Crispy Baked Fish Tacos filled with golden breaded fish and bright lime slaw, served on a white plate.
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A recipe for fish tacos featuring crispy, oven-baked fish fillets and a bright, tangy lime slaw topping.

Ingredients

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

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Prepare the fish coating station: Place flour, salt, and pepper in one shallow dish. Whisk eggs in a second dish. Combine panko, smoked paprika, and garlic powder in a third dish.
  3. Pat the fish fillets dry with paper towels. Dip each fillet first into the flour mixture, shaking off excess. Then dip into the egg wash, allowing excess to drip off. Finally, press firmly into the panko mixture to coat completely.
  4. Place the coated fish on the prepared baking sheet. Lightly spray the tops of the fish with olive oil spray to aid crisping.
  5. Bake for 12 to 15 minutes, flipping halfway through, until the fish is opaque and the coating is golden brown and crisp.
  6. While the fish bakes, prepare the slaw: In a medium bowl, whisk together the mayonnaise, lime juice, olive oil, sugar, and salt until smooth.
  7. Add the shredded cabbage, carrot, and cilantro to the dressing. Toss well to coat everything evenly.
  8. Warm the tortillas according to package directions (usually a quick warm in a dry skillet or microwave).
  9. Assemble the tacos: Place a piece of baked fish in each warm tortilla. Top generously with the lime slaw. Serve immediately.

Notes

  • For extra crispiness, you can toast the panko breadcrumbs lightly in a dry pan before mixing with spices.
  • You can prepare the lime slaw up to 4 hours ahead of time; store it covered in the refrigerator.
  • If you use an air fryer, cook the coated fish at 400 degrees Fahrenheit for 8 to 10 minutes, flipping once.

Nutrition

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