Crispy Baked Fish Tacos with Cilantro Lime Slaw

Crispy Baked Fish Tacos with Cilantro Lime Slaw

Long strips of cod or another firm white fish get a coarse, golden panko coating in the oven. Serve them on soft, open-faced tortillas with a generous creamy slaw of green and red cabbage, carrot, cilantro, and lime.

For fish that cooks evenly and browns well, cut the strips to a similar thickness, pat them dry, and leave space between them on the pan. Start checking before the estimated bake time is up; thicker strips and different ovens can change when the fish is done. Makes 8 tacos, or 2 per person.

Ingredients for Baked Fish Tacos

• 1½ lb firm white fish, preferably cod, cut into long strips about 1 inch wide (680g)
• ½ cup all-purpose flour (60g)
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs (75g)
• 1 teaspoon kosher salt, divided
• ½ teaspoon garlic powder
• ½ teaspoon ground paprika
• ¼ teaspoon black pepper
• Neutral oil or cooking spray, for a light coating
• 2 cups shredded green cabbage (140g)
• 1 cup shredded red cabbage (70g)
• ½ cup shredded carrot (55g)
• ¼ cup mayonnaise (55g)
• 2 tablespoons sour cream (30g)
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• ¼ cup loosely packed chopped fresh cilantro (10g)
• 8 small soft flour tortillas (about 400g total)

Optional for serving: 1 ripe avocado, sliced; hot sauce or chipotle crema.

How to Make Crispy Baked Fish Tacos

1. Preheat the oven: Heat to 425°F (220°C). Set an oven-safe wire rack over a rimmed sheet pan and lightly oil it. If you do not have a rack, lightly oil a parchment-lined sheet pan instead.
2. Make the slaw: Whisk the mayonnaise, sour cream, lime juice, cilantro, and ¼ teaspoon of the salt. Toss with the green cabbage, red cabbage, and carrot until lightly coated. Refrigerate while you prepare the fish.
3. Prepare the fish: Pat it dry and cut it into long strips of similar thickness, about 1 inch wide. Season with ¼ teaspoon of the salt.
4. Coat the fish: Put the flour in one shallow bowl and the eggs in another. In a third bowl, mix the panko, garlic powder, paprika, black pepper, and remaining ½ teaspoon salt. Coat each strip lightly in flour, dip it in egg, then press it into the panko. Shake off loose crumbs and transfer gently to the prepared pan.
5. Bake: Leave visible space between the strips and mist them lightly with oil. Bake uncovered, beginning to check at 9 minutes; similarly sized strips usually take about 10 to 12 minutes. If using a lined pan, turn the strips gently once around halfway through if their undersides need more browning.
6. Check doneness: The panko should be golden, and the fish should be opaque and flake easily. Check the thickest strip at its center; it should reach 145°F (65°C). Let the fish rest uncovered on the rack or pan for 2 to 3 minutes.
7. Warm and assemble: Warm the tortillas briefly in a dry skillet, or wrap them in foil and warm them in the oven until soft. Lay the tortillas open, add several fish strips to each, and top generously with slaw. Serve promptly with lime wedges and avocado, if using.

How to Keep the Panko Coating Crisp

Dry fish and a thin, even egg layer help the crumbs stay attached. Press the panko onto each strip, but avoid heavy clumps of coating. Leave room between the strips so moisture can escape; bake in batches if the pan is crowded. A rack allows air to circulate underneath, while a light mist of oil helps the crumbs brown.

Keep the baked fish uncovered and add the slaw just before serving. Covering hot fish or leaving it under dressed cabbage softens the crust.

Fish Doneness and Baking Time

The 10-to-12-minute estimate applies to these roughly 1-inch-wide panko-coated strips. Start checking at 9 minutes, especially if some pieces are thinner than others. A golden coating alone does not confirm that the center is cooked; check that the fish is opaque, flakes easily, and reaches 145°F at its thickest point.

Make the Slaw Ahead

Shred the cabbage and carrot and mix the dressing ahead if needed. Refrigerate them separately in covered containers, then toss close to serving for the best crunch. Dressed cabbage can release liquid as it sits.

Fish Taco Variations

• Other fish: Tilapia, halibut, mahi-mahi, snapper, or another firm, mild white fish can replace cod. Check the thickest strips for doneness rather than assuming they will bake in the same time.
• Corn tortillas: Use them in place of flour tortillas if preferred, and warm them before assembling.
• Yogurt dressing: Replace the sour cream with Greek yogurt.

Cornmeal and grain-free coatings make different crusts; they are not direct panko swaps and may brown or cook differently.

How to Store Leftovers

Refrigerate leftover fish, slaw, and tortillas separately in covered containers. The fish will lose some crispness in storage, so assemble only the tacos you plan to serve.

Nutrition

Approximate nutrition per serving, based on 4 servings of 2 tacos each: 765 calories, 47g protein, 28g fat, and 82g carbohydrates. Approximate values per 100g: 180 calories, 11g protein, 6g fat, and 19g carbohydrates. Values vary with tortilla size, fish, and the amount of coating and oil used.