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Ultra Crispy Baked Fish Tacos with Zesty Cilantro-Lime Slaw

Three Crispy Baked Fish Tacos topped with bright green lime slaw and cilantro on a white plate.
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A detailed recipe for making fish tacos where the fish achieves a crispy coating using an oven-baking technique, paired with a bright, crunchy lime slaw.

Ingredients

Scale
  • 1.5 lbs firm white fish fillets (cod, tilapia, or pollock), cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil, for drizzling
  • 12 small corn or flour tortillas
  • For the Slaw:
  • 3 cups shredded cabbage (green or mix)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup mayonnaise or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon salt
  • For Serving:
  • Lime wedges
  • Hot sauce (optional)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 Celsius). Line a baking sheet with parchment paper and place a wire rack on top of the sheet. This setup allows air to circulate for crispier results.
  2. Prepare the breading station: Set up three shallow dishes. In the first, mix the flour, salt, pepper, garlic powder, and cayenne. In the second, place the beaten eggs. In the third, place the panko breadcrumbs.
  3. Coat the fish: Dredge each fish strip first in the flour mixture, shaking off excess. Dip it into the egg wash, letting excess drip off. Finally, press the fish firmly into the panko breadcrumbs to coat completely.
  4. Arrange the coated fish on the wire rack on the prepared baking sheet. Drizzle the tops lightly with olive oil.
  5. Bake the fish for 12 to 15 minutes, flipping halfway through, until the coating is golden brown and the fish is cooked through (internal temperature reaches 145 degrees Fahrenheit).
  6. While the fish bakes, prepare the slaw: In a medium bowl, combine the shredded cabbage and cilantro.
  7. In a small bowl, whisk together the mayonnaise (or yogurt), lime juice, lime zest, and salt until smooth.
  8. Pour the dressing over the cabbage mixture and toss well to combine. Set aside.
  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 cilantro-lime slaw. Serve immediately with lime wedges and hot sauce, if desired.

Notes

  • For extra crispiness, you can lightly spray the tops of the breaded fish with cooking spray before drizzling with oil.
  • If you prefer a gluten-free coating, substitute the all-purpose flour with rice flour and use gluten-free breadcrumbs.
  • You can prepare the slaw up to 4 hours ahead of time; store it covered in the refrigerator.

Nutrition

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