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Crispy Baked Fish Tacos with Lime Slaw

Close-up of three Crispy Baked Fish Tacos filled with golden breaded fish and vibrant 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 spray
  • 12 small corn or flour tortillas
  • For the Lime Slaw:
  • 4 cups shredded cabbage mix (green and purple)
  • 1/2 cup chopped cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey or 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 on one shallow plate. Place beaten eggs on a second plate. Mix panko breadcrumbs, smoked paprika, and garlic powder on a third plate.
  3. Cut the fish fillets into strips appropriate for tacos.
  4. Dredge each fish strip first in the flour mixture, shaking off excess. Dip completely in the egg wash. Press firmly into the panko mixture until fully coated.
  5. Place the coated fish strips on the prepared baking sheet. Spray the tops lightly with olive oil spray to aid crisping.
  6. Bake for 12 to 15 minutes, flipping halfway through, until the fish is opaque 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, olive oil, honey, and salt until smooth.
  8. Add the shredded cabbage and cilantro to the dressing. Toss well to coat 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 in each warm tortilla. Top generously with the lime slaw. Serve immediately.

Notes

  • For extra crispiness, you can lightly toast the panko breadcrumbs in a dry skillet before mixing with spices.
  • If you prefer a thinner slaw dressing, reduce the mayonnaise slightly and add a teaspoon of water or extra lime juice.
  • This recipe works well with an air fryer; cook at 400 degrees Fahrenheit for 8-10 minutes, turning once.

Nutrition

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