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Taco Tuesday is a must in my house. But sometimes I get tired of the go-to beef tacos. Every now and then I crave something bright and light. That’s why I love these healthy and super crispy baked fish tacos topped with a zesty cilantro lime slaw. They are a healthy alternative to an amazing deep fried fish tacos I love, and still have all the amazing crispy crunch!
Crispy Baked Fish
Making crispy fish is so easy, and baking it instead of frying it saves so many calories! Start with a firm white fish, like a cod or halibut. Slice it into long strips, about 1/2 inch thick. Now set up a dredging station. Take out 3 plates. On one, mix 1/2 cup of flour, 2 tsp of salt, 1 tsp pepper, 2 tsp of chili powder, and 1 tsp of cumin. On a second plate, beat one egg with a few dashes of hot sauce. And on the third, mix 1/2 cup of seasoned breadcrumbs with 1/2 cup of panko breadcrumbs.
After each piece has been dredged, place them on a wire baking rack set on top of a baking sheet. Bake in a 400 degree oven for 15 minutes or until golden brown. This is also a good time to heat up your tortillas. Warm up the tortillas but wrapping them in foil and placing them in the oven for the last 4 minutes the fish cook. Alternatively, cover with a damp paper towel and microwave for 30 seconds.
Cilantro Lime Slaw
While these crispy fish sticks are delicious on their own with a little spicy ketchup, to make a great taco we need a bright, acidic note to liven this party up. Enter, cilantro lime slaw. So simple to prepare and the perfect addition to these tacos. Simply start with an 8oz bag of slaw mix. Of course you could also shred white and red cabbage yourself, but I always find I end up with so much excess.
Mix in 1/3 cup of mayonnaise, the juice of one lime and 1/2 cup of torn cilantro. Season with salt and pepper to taste and let it sit while your fish cooks. Now it’s time to assemble. Take your warm tortillas and top them with two baked fish sticks and a heaping forkful of slaw. These crispy baked fish tacos are amazing as is, but you can always add any toppings you see fit, like:
- Avocado
- Sour Cream
- Sour Cream Flavored with Hot Sauce
- Cilantro
- Red Onions
- Salsa
- Tomatoes
Want More Mexican Inspired Meals?
- Chicken Fajita Bowls
- Steak Egg And Cheese Burrito
- Breakfast Taquitos
- Potato Chorizo Breakfast Tacos
- Green Chili Chicken Enchiladas
Crispy Baked Fish Tacos
Ingredients
Crunchy Baked Fish
- 1 lb firm white fish like cod or mahi mahi
- ½ cup flour
- 2 tsp salt
- 1 tsp pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1 egg
- 2 tsp hot sauce
- ½ cup seasoned bread crumbs
- ½ cup panko
Cilantro Lime Slaw
- 8 oz slaw mix
- ⅓ cup mayonnaise
- juice of one lime about 2-3 tbsp
- ½ cup cilantro torn
Other Taco Ingredients
- 8 small tortillas
- salsa optional
- sour cream optional
- hot sauce optional
- sliced avocado optional
Instructions
Crispy Baked Fish
- Preheat the oven to 400°
- Slice the fish into long sticks, about ½ inch thick.
- On one plate, mix flour, salt, pepper, chili powder, and cumin. On a second plate beat the eggs and hot sauce together. On a third plate, mix together breadcrumbs and panko.
- Dip each fish stick in flour, then egg, then breadcrumbs. Place the coated fish on a baking rack over a sheet pan.
- Baked for 15 minutes or until the fish sticks are golden brown.
Cilantro Lime Slaw
- In a bowl, mix together all of the ingredients. Season with salt to taste.
Assemble the Tacos
- Warm up the tortillas but wrapping them in foil and placing them in the oven for the last 4 minutes the fish cook. Alternatively, cover with a damp paper towel and microwave for 30 seconds.
- Top each tortilla with 2 fish sticks, a heaping forkful of slaw, and any additional toppings you'd like (I love mixing sour cream and hot sauce to drizzle on top). Serve immediately.
