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To create the perfect crispy baked fish tacos, it's essential to start with high-quality, wholesome ingredients. The primary component is, of course, the fish. While there are several options available, two of the most popular choices for fish tacos are cod and tilapia. Both of these white fish varieties are not only mild in flavor but also packed with health benefits.

Crispy Baked Fish Tacos with Cabbage Slaw

Discover the delightful world of crispy baked fish tacos, a healthier twist on a beloved classic. These tacos combine tender fish, crunchy cabbage slaw, and flavorful spices, offering a perfect balance of taste and nutrition. Using oven-baked fish instead of frying reduces calories while maintaining that satisfying crunch. Quick and easy to prepare, they make for an exciting weeknight dinner. Explore fresh ingredients, versatile toppings, and enjoy a dish that impresses every time!
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Ingredients
  

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

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper, to taste

8 small corn or flour tortillas

1 tablespoon olive oil

Cabbage Slaw:

2 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

1 carrot, grated

1/4 cup cilantro, chopped

Juice of 1 lime

1 tablespoon honey

Salt and pepper, to taste

Optional Toppings:

Sliced avocado

Fresh lime wedges

Sour cream or Greek yogurt

Hot sauce

Instructions
 

Prepare the Fish: Preheat your oven to 425°F (220°C). Rinse the fish fillets under cold water and pat dry with paper towels. Cut them into strips of approximately 1-inch wide.

    Set Up Breading Station: In three separate shallow bowls, place the flour mixed with salt and pepper in the first, beat the eggs in the second, and combine panko breadcrumbs with garlic powder, smoked paprika, cumin, salt, and pepper in the third.

      Bread the Fish: Dredge each fish strip first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the panko breadcrumb mixture. Place the breaded fish strips on a lined baking sheet.

        Bake the Fish: Drizzle olive oil over the breaded fish strips to help them crisp up in the oven. Bake in the preheated oven for about 12-15 minutes, or until golden brown and crispy, flipping halfway through for even cooking.

          Make the Cabbage Slaw: While the fish is baking, prepare the slaw by combining green cabbage, red cabbage, grated carrot, cilantro in a large bowl. In a separate small bowl, whisk together lime juice, honey, salt, and pepper, then pour over the cabbage mixture. Toss to combine and set aside to marinate.

            Warm the Tortillas: If desired, gently warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.

              Assemble the Tacos: Once the fish is done baking, begin assembling the tacos by placing a few strips of crispy fish onto each tortilla. Top with a generous scoop of cabbage slaw and any additional toppings you desire such as avocado slices, a squeeze of lime, or a drizzle of sour cream.

                Serve and Enjoy: Serve the tacos warm with extra lime wedges and hot sauce on the side for those who like a bit of heat!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4