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Crispy Baked Fish Tacos with Lime Slaw

Two Crispy Baked Fish Tacos filled with breaded white fish and topped with fresh lime slaw.
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A recipe for fish tacos featuring fish coated and baked until crispy, served with a bright, tangy lime slaw.

Ingredients

Scale
  • 1.5 lbs firm white fish fillets (like cod or tilapia)
  • 1 cup panko breadcrumbs
  • 1/4 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
  • 12 small corn or flour tortillas
  • For the Lime Slaw:
  • 3 cups shredded cabbage (green or mix)
  • 1 large carrot, shredded
  • 1/4 cup fresh cilantro, chopped
  • 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°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the fish coating station: Place flour, paprika, garlic powder, salt, and pepper in one shallow dish. Place beaten eggs in a second dish. Place panko breadcrumbs in a third dish.
  3. Pat the fish fillets dry with paper towels. Cut the fish into strips appropriate for tacos.
  4. Dredge each fish strip first in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the panko breadcrumbs to coat completely.
  5. Lightly brush or spray the coated fish strips with olive oil. Arrange them in a single layer on the prepared baking sheet.
  6. Bake for 12 to 15 minutes, flipping halfway through, until the fish is cooked through and the coating is golden brown and crispy.
  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, shredded carrot, and cilantro to the dressing. Toss well to coat everything evenly.
  9. Warm the tortillas according to package directions (you can warm them briefly in a dry skillet or microwave).
  10. Assemble the tacos: Place a piece of crispy baked fish onto each warm tortilla. Top generously with the lime slaw.

Notes

  • For extra crispiness, you can lightly spray the tops of the breaded fish with cooking spray before baking.
  • Make the slaw dressing up to one day ahead; store it separately from the cabbage mixture until ready to serve.
  • If you prefer a thinner slaw dressing, add one teaspoon of water or milk to the dressing mixture.

Nutrition

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