Crispy Baked Fish Tacos
Switch up Taco Tuesday with these super crunchy and healthy baked fish tacos topped with a zesty cilantro lime slaw.
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.