Crispy Baked Fish Tacos with Cabbage Slaw

Delight your taste buds with these Crispy Baked Fish Tacos, a culinary creation that marries the flaky goodness of fish with a vibrant cabbage slaw. This dish is perfect for weeknight dinners or casual gatherings, providing a healthier alternative to traditional fried tacos without sacrificing flavor. These tacos feature a delightful blend of textures and tastes, making them an excellent choice for those seeking a satisfying yet nutritious meal.

Dive into a culinary adventure with these Crispy Baked Fish Tacos featuring a refreshing cabbage slaw. Perfect for weeknight meals or gatherings, these tacos offer the flaky goodness of white fish, enhanced by a satisfying crunch from panko breadcrumbs. Learn how to prepare each component, from the crispy fish to the zesty slaw dressing, and discover the health benefits of your ingredients. Enjoy a delicious and nutritious meal that balances flavor and texture!

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Ingredients

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp paprika

1 tsp garlic powder

1/2 tsp cayenne pepper (optional for heat)

Salt and pepper to taste

Cooking spray or olive oil

For the Cabbage Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

1/4 cup fresh cilantro, chopped

Juice of 1 lime

2 tbsp olive oil

1 tbsp honey or agave syrup

Salt and pepper to taste

For the Tacos:

8 small corn or flour tortillas

1 avocado, sliced

Lime wedges, for serving

Hot sauce, optional

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prepare the Fish: Pat the fish fillets dry with paper towels and season both sides with salt and pepper.

Set Up Breading Station: In three separate shallow dishes, place the flour in one, beaten eggs in the second, and panko breadcrumbs mixed with paprika, garlic powder, cayenne pepper, salt, and pepper in the third.

Bread the Fish: Dredge each fish fillet in flour, shaking off the excess. Next, dip in the eggs, allowing any excess to drip off, then coat with the panko mixture, pressing gently to adhere.

Bake the Fish: Place the breaded fillets on the prepared baking sheet and spray or drizzle with olive oil. Bake for 15-20 minutes or until the fish is golden brown and cooked through, flipping halfway.

Make the Cabbage Slaw: In a large bowl, combine the shredded green cabbage, red cabbage, grated carrot, and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, honey or agave syrup, salt, and pepper. Pour the dressing over the slaw and toss to combine. Set aside.

Warm the Tortillas: While the fish is baking, warm the tortillas on a skillet over medium heat for about 30 seconds on each side, or until soft and pliable.

Assemble the Tacos: Take a warm tortilla, place a few pieces of baked fish on top, add a generous helping of cabbage slaw, and top with avocado slices.

Serve: Serve immediately with lime wedges and hot sauce on the side for an extra kick, if desired.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4