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Crispy Baked Fish Tacos with Easy Fresh Cabbage Slaw

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These crispy baked fish tacos feature golden, oven-baked fish fillets and a zesty, crunchy cabbage slaw, all tucked into warm tortillas for a lighter, healthier twist on classic street food. Perfect for weeknight dinners or gatherings, this recipe delivers bold flavor and satisfying texture without deep frying.

Ingredients

Scale
  • 1 ½ pounds white fish fillets (cod, haddock, tilapia, or pollock)
  • 1 cup panko breadcrumbs (regular or gluten-free)
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Zest of 1 lime
  • 2 tablespoons olive oil (or avocado oil)
  • 2 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • ½ cup carrots, julienned or shredded
  • ¼ cup Greek yogurt (or mayonnaise, or dairy-free yogurt)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 tablespoon chopped fresh cilantro
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (warmed)
  • Sliced avocado (optional)
  • Extra lime wedges (for serving)
  • Hot sauce or salsa (to taste)

Instructions

  1. Preheat oven to 425°F (220°C). Pat fish fillets dry and cut into strips about 1 x 4 inches.
  2. Set up breading station: place flour in one shallow bowl, beat eggs in a second bowl, and mix panko breadcrumbs, garlic powder, smoked paprika, chili powder, salt, pepper, and lime zest in a third bowl.
  3. Dredge each fish strip in flour (shake off excess), dip in egg, then coat in seasoned panko mixture. Press gently to adhere.
  4. Arrange coated fish strips on a parchment-lined baking sheet or wire rack. Drizzle or brush lightly with olive oil.
  5. Bake for 15-18 minutes, flipping halfway, until golden and crispy. Fish should flake easily and be opaque inside. Broil for 1-2 minutes if extra browning is needed.
  6. While fish bakes, toss green and red cabbage, carrots, Greek yogurt, lime juice, honey, cilantro, salt, and pepper in a mixing bowl. Mix until well coated and adjust seasoning to taste.
  7. Warm tortillas in a dry skillet for 30 seconds per side or wrap in foil and warm in oven for 5 minutes.
  8. Assemble tacos: layer crispy baked fish in each tortilla, top with cabbage slaw, sliced avocado, and extra lime juice. Add hot sauce or salsa if desired.
  9. Serve immediately and enjoy the contrast of warm, crunchy fish and cool, zesty slaw.

Notes

Pat fish dry for best crispiness. Use a wire rack for extra crunch, but parchment paper works too. Prep slaw ahead for more flavor. For gluten-free, use GF panko and flour. For dairy-free, use coconut or vegan yogurt. Add mango or pineapple to slaw for a tropical twist. Reheat fish in air fryer or toaster oven for best texture.

Nutrition

Keywords: fish tacos, baked fish, crispy fish, cabbage slaw, healthy tacos, oven baked, easy dinner, Mexican, weeknight meal, gluten-free option

Find it online: https://chrisfeasts.com/crispy-baked-fish-tacos-recipe-easy-fresh-cabbage-slaw-included/