Crispy Baked Fish Tacos with Creamy Cilantro Lime Slaw
Super simple panko-crusted fish baked to perfection, wrapped in tortillas with creamy cilantro lime slaw. A delicious dinner option!
Equipment
- oven
- baking sheets
- parchment paper
- bowls
- whisk
Ingredients
Baked fish
- 3-4 filets firm white fish such as cod, tilapia or halibut
- ¾ cup panko breadcrumbs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoons mayonnaise
- olive oil cooking spray
Spicy fish taco sauce & cilantro lime slaw
- ½ cup mayonnaise
- ½ cup sour cream
- 3 tablespoons lime juice
- 2 cloves garlic minced
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2-3 teaspoons sriracha or to taste
- 4-5 cups purple and/or green cabbage shredded (about half a large head)
- ½ cup cilantro packed, chopped
- 2 green onions thinly sliced
To assemble the tacos
- 12-16 small flour or corn tortillas
- optional toppings quick pickled red onion, diced avocado, crumbled cotija cheese, sliced jalapeño, diced tomatoes, etc.
Instructions
Baked fish
- Cut the fish filets into 2-3 inch pieces. Set aside.
- In a small bowl, whisk together the panko, flour, salt, pepper, and garlic powder. In a separate small bowl, whisk together the eggs and mayonnaise.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and spray with olive oil.
- Dip a piece of fish into the egg mixture then into the panko mixture. Lay the piece of fish on the prepared baking sheet. Repeat with remaining fish.
- Once all fish is coated, spray the tops and sides of the breaded fish with olive oil cooking spray.
- Bake for 8 minutes, then flip the fish and cook another 3-5 minutes, until breading is crispy.
Spicy fish taco sauce & cilantro lime slaw
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, sugar and salt.
- In a large bowl, toss together the cabbage, cilantro, green onion, and about two-thirds of the sauce.
- Mix the remaining sauce with sriracha to create the spicy fish taco sauce.
Assemble
- Fill a tortilla with cilantro lime slaw, crispy baked fish, and desired toppings. Drizzle with spicy fish taco sauce and enjoy!
Notes
Click here for my quick pickled red onion recipe.
Nutrition
Serving: 1tacoCalories: 821kcalCarbohydrates: 67gProtein: 40gFat: 44gSaturated Fat: 11gPolyunsaturated Fat: 19gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 177mgSodium: 2304mgPotassium: 773mgFiber: 6gSugar: 11gVitamin A: 594IUVitamin C: 33mgCalcium: 250mgIron: 6mg
Tried this recipe?Let us know how it was!