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Baked Fish Tacos with Cabbage Slaw

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the fish
  • For the cabbage slaw
  • For the lime crema
  • For assembly
  • 1.5 lb firm white fish fillets cod, haddock, mahi-mahi, or tilapia
  • 1 cup panko breadcrumbs or crushed cornflakes for extra crunch
  • 1/3 cup whole-wheat flour or gluten-free flour blend
  • 2 large eggs, beaten
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder or cayenne optional, for heat
  • 2 tbsp neutral oil (avocado or canola), for drizzling
  • 1 lime, cut into wedges for serving
  • 3 cups finely shredded green or red cabbage or a mix
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 2 green onions, thinly sliced
  • 1 jalapeño, seeded and minced optional
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar or rice vinegar
  • 1 tbsp olive oil
  • 1/2 tsp honey or agave
  • 1/2 tsp kosher salt, plus more to taste
  • 1/2 cup Greek yogurt (2% or whole) or sour cream
  • 2 tbsp mayonnaise for silkiness; optional
  • 1–2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 small garlic clove, grated
  • 1/4 tsp cumin
  • Pinch of salt
  • 8–10 small whole-wheat tortillas
  • Extra cilantro, hot sauce, and radishes optional

Method
 

  1. Prep the oven and pan. Heat oven to 450°F (232°C). Line a sheet pan with parchment and set a wire rack on top. Lightly oil the rack. This keeps the fish elevated and crisp on all sides.
  2. Mix the dredge. In one shallow bowl, whisk the flour with salt, pepper, smoked paprika, garlic powder, and chili powder. In a second bowl, beat the eggs. In a third, pour the panko.
  3. Portion the fish. Pat fish dry and cut into 1-inch-wide strips. Dry fish = better crunch. No soggy energy here.
  4. Bread it right. Dredge fish in seasoned flour (shake excess), dip in egg, then coat in panko, pressing gently to adhere. Arrange on the rack and drizzle or mist lightly with oil.
  5. Bake to golden. Bake 10–14 minutes, flipping once midway, until the coating is deep golden and the fish flakes easily. Internal temp should hit about 145°F (63°C). If you want extra color, broil for 60–90 seconds at the end. Watch closely.
  6. Make the slaw. While fish bakes, toss cabbage, carrots, cilantro, green onion, and jalapeño with lime juice, vinegar, olive oil, honey, and salt. Taste and adjust acidity and salt. It should be punchy.
  7. Whisk the crema. Combine yogurt, mayo, lime juice, zest, garlic, cumin, and salt until smooth. Thin with a splash of water if needed for drizzling.
  8. Warm the tortillas. Wrap tortillas in foil and warm in the oven for 3–5 minutes, or toast individually in a dry skillet for 20–30 seconds per side.
  9. Assemble. Tortilla, slaw, crispy fish, drizzle of lime crema, cilantro, maybe a squeeze of lime and a few radish slices. Repeat until happy.
  10. Serve immediately. Crispy things wait for no one. Call the squad before you pull the pan.