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cilantro lime slaw

Crispy Baked Fish Tacos

Switch up Taco Tuesday with these super crunchy and healthy baked fish tacos topped with a zesty cilantro lime slaw.
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Prep Time 4 minutes
Cook Time 15 minutes
Total Time 19 minutes
Servings: 4 servings (2 tacos each)
Course: Dinner, Entree, Main Course
Cuisine: Mexican, Tex Mex
Ingredients Method

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

Method
 

Crispy Baked Fish
  1. Preheat the oven to 400°
  2. Slice the fish into long sticks, about ½ inch thick.
  3. 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.
  4. Dip each fish stick in flour, then egg, then breadcrumbs. Place the coated fish on a baking rack over a sheet pan.
  5. Baked for 15 minutes or until the fish sticks are golden brown.
Cilantro Lime Slaw
  1. In a bowl, mix together all of the ingredients. Season with salt to taste.
Assemble the Tacos
  1. 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.
  2. 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.