Crispy Baked Fish Tacos With Creamy Cilantro Lime Slaw Recipe

I absolutely adore this fish taco recipe because it perfectly blends crispy, flavorful fish with a refreshing, creamy cilantro lime slaw that adds just the right amount of zest. Plus, it’s easy to make and feels like a mini-vacation to the coast with every bite – a true delight for my taste buds and a hit at any gathering!

This health-conscious twist on a classic favorite, these Baked Fish Tacos, are crispy. A breading of panko breadcrumbs gives the fish a satisfying crunch without frying.

The slaw combines the usual suspects—shredded cabbage, lime juice, and fresh cilantro—for a refreshing, healthful balance.

Ingredients

Fillets of white fish: Lean protein, low-fat, mild flavor that makes them perfect for taco filling.

Panko breadcrumbs: They are light and crispy, and they coat fish perfectly.

They add crunch without frying.

Chili powder adds a subdued heat level and depth to the fish’s crust.

Paprika (smoked): Contributes deep flavors that increase the overall spice blend.

Slaw’s creaminess comes from mayonnaise, which balances the acidity of lime juice.

Cilantro, freshly picked, is infused with a rich, green taste.

Its flavor is nothing short of electrifying, and it doesn’t even approach its full potential until it encounters the heat of the kitchen.

Juice from Limes: Notes of bright, tangy citrus; a must-have in both marinade for fish and slaw.

Cabbage: Contributes the crunch, the fiber, and the nutrients to marry with the cream in the slaw.

Ingredient Quantities

• 1 pound white fish fillets (such as cod or tilapia)
• 1 cup panko breadcrumbs
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 eggs
• 1 tablespoon water
• 8 small corn tortillas
• 1/2 medium cabbage, shredded
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon cumin
• 1/2 teaspoon honey
• 1 jalapeño, finely chopped (optional)
• Lime wedges, for serving
• Fresh cilantro leaves, for garnish

Instructions

1. The set temperature for the oven should be 400°F (200°C). Get the oven going while you prepare the pieces. The oven needs about 15 minutes to come to full temperature, so in the meantime, line a baking sheet with parchment paper or lightly oil it.

2. In a shallow dish, combine panko breadcrumbs, chili powder, garlic powder, smoked paprika, salt, and pepper.

3. In a second bowl, whisk together the eggs and water.

4. Each fish fillet is dipped into the egg mixture, with excess being allowed to drip off, and then coated with the breadcrumb mixture. The breadcrumbs are pressed gently to ensure proper adherence.

5. Position the prepared fish on the prepared baking sheet. Bake for 15-20 minutes, or until the fish offers a crisp exterior and flakes easily when prodded with a fork.

6. In a big bowl, put together the cabbage that you have shredded; the mayonnaise; the sour cream; the juice from the lime; the cilantro; the ground cumin; the honey; and the jalapeño (if you’re using one). Combine these ingredients well, and then add salt and pepper to taste.

7. Heat the corn tortillas in a dry skillet over medium heat or wrap in foil and place in the oven for 5 minutes.

8. To make the tacos, take a piece of baked fish and lay it on each tortilla; then, take a heaping spoonful of the creamy cilantro lime slaw and slather it on top.

9. Top it off with just-picked cilantro leaves and a spritz of lime.

10. Present right away with lime wedges on the side. Enjoy your baked fish tacos that are nice and crispy, along with a creamy cilantro lime slaw!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or brush (for oiling the baking sheet)
4. Shallow dish
5. Bowl (for egg mixture)
6. Whisk
7. Big mixing bowl
8. Spatula or spoon (for mixing slaw ingredients)
9. Skillet
10. Foil (optional, for tortillas)
11. Fork (to check doneness of fish)
12. Knife (for shredding cabbage and chopping jalapeño)
13. Cutting board
14. Measuring cups and spoons

FAQ

• Can I use a different type of fish for this recipe?Certainly, you can substitute cod or tilapia with any mild, firm white fish, such as haddock or snapper.
• What can I use instead of panko breadcrumbs?You can achieve a similar crisp texture with these options if you do not have panko: regular breadcrumbs, crushed cornflakes, or any cereal without a sweet coating.
• How do I make the tacos spicier?Include more jalapeño in the slaw, or toss in a pinch of cayenne pepper with the breadcrumbs for an extra kick.
• Can I make any part of this recipe ahead of time?Indeed, it is possible to make the cilantro-lime slaw several hours in advance and store it, well covered, in the refrigerator. This permits the flavors to blend together as they should.
• Are there gluten-free options for the breadcrumbs?Absolutely, gluten-free breadcrumbs can be used to make this recipe appropriate for people with gluten sensitivities.
• How can I store leftovers?Refrigerate the prepared fish and slaw in separate airtight containers for a maximum of two days. When you’re ready to eat the fish again, reheat it in a preheated oven so that it does not lose its crispy texture.
• Can I use flour tortillas instead of corn tortillas?Certainly, you can use flour tortillas instead if you prefer them to corn tortillas.

Substitutions and Variations

Fillets of white fish: Replace with salmon or shrimp for a completely different taste.
Panko breadcrumbs: Substitute with crushed cornflakes or standard breadcrumbs.
Mayonnaise: As a lighter alternative, you can use Greek yogurt or mashed avocado.
Sour cream: Substitute in plain yogurt or crème fraîche.
Slaw: For a fast solution, substitute with shredded lettuce or a coleslaw mix.

Pro Tips

1. Enhance the Crispiness Before coating the fish with breadcrumbs, lightly dredge the fillets in flour. This additional step can help the egg mixture adhere better, resulting in a crispier crust when baked.

2. Marinate the Fish For added depth of flavor, consider marinating the fish fillets for about 20 minutes before breading. Use a mixture of lime juice, a little olive oil, and chopped cilantro. This will infuse the fish with a fresh, zesty taste.

3. Customize the Slaw Substitute or add ingredients like thinly sliced red onion or jicama to the slaw for extra texture and flavor. A dash of hot sauce can further elevate the heat if desired.

4. Tortilla Technique To prevent the tortillas from tearing, brush them lightly with a bit of oil or spray with cooking spray before warming. This can make them more pliable and add a touch of flavor.

5. Serve with a Kick If you enjoy a spicier profile, offer a simple homemade salsa or hot sauce as a side. A quick tomato or mango salsa can complement the flavors beautifully and add a fresh, spicy element to the tacos.