Crispy Baked Fish Tacos

Fish tacos have emerged as a beloved staple in many cuisines, celebrated for their vibrant flavors and versatility. Drawing influence from coastal regions and Mexican cuisine, these delightful creations offer a fresh and satisfying meal option that can be enjoyed on casual weeknights, festive gatherings, or even at a beach barbecue. Crispy baked fish tacos elevate the traditional concept by providing all the crunchy texture and flavor without the added calories and grease that often come with frying.

Discover the delicious world of crispy baked fish tacos with this easy recipe! Perfect for a healthy dinner or a festive gathering, these tacos feature flaky white fish coated in crunchy panko breadcrumbs, baked to perfection. Fresh slaw adds vibrant color and a satisfying crunch, while a zesty dressing enhances every bite. Enjoy these nutritious tacos with warm tortillas, avocado, and your favorite salsa for an unforgettable meal that's light yet full of flavor!

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Ingredients

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp garlic powder

1 tsp paprika

1/2 tsp cayenne pepper (optional)

Salt and pepper to taste

Zest of 1 lime

Cooking spray or olive oil for drizzling

For the Slaw:

2 cups green cabbage, finely shredded

1/2 cup carrots, grated

1/4 cup red onion, thinly sliced

1/4 cup fresh cilantro, chopped

2 tbsp lime juice

1 tbsp apple cider vinegar

1 tbsp honey

Salt and pepper to taste

For Serving:

8 small corn or flour tortillas

1 avocado, sliced

Lime wedges

Hot sauce (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Fish Coating: In three separate shallow bowls, set up your coating station. Place the flour mixed with garlic powder, paprika, cayenne, salt, and pepper in the first bowl. In the second bowl, beat the eggs. In the third bowl, mix panko breadcrumbs with lime zest, salt, and pepper.

Coat the Fish: Pat the fish fillets dry with a paper towel. Dredge each fillet first in the flour mixture, ensuring it is well coated. Then dip it into the beaten eggs, followed by the panko mixture, pressing gently to adhere the breadcrumbs.

Bake the Fish: Place the coated fish fillets onto the prepared baking sheet. Lightly spray or drizzle olive oil on top to help them crisp up. Bake in the preheated oven for about 15-20 minutes, or until golden brown and cooked through (internal temperature should reach 145°F / 63°C).

Make the Slaw: While the fish is baking, prepare the slaw. In a large bowl, combine shredded cabbage, grated carrots, red onion, and cilantro. In a small bowl, whisk together lime juice, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss well to combine. Adjust seasoning to taste.

Warm the Tortillas: In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side until they are pliable.

Assemble the Tacos: Once the fish is done, gently flake it into bite-sized pieces. To assemble, place some slaw on each warm tortilla, top with crispy fish, and add slices of avocado. Serve with lime wedges and hot sauce, if desired.

Enjoy! Serve your crispy baked fish tacos immediately and enjoy the vibrant flavors and textures!

Prep Time: 15 minutes | Total Time: 35-40 minutes | Servings: 4