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Ultra Crispy Baked Fish Tacos with Zesty Cilantro-Lime Slaw

Three Crispy Baked Fish Tacos filled with golden fried fish and creamy lime slaw, served on a white plate.
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Make crispy fish tacos without frying. This recipe uses a specific coating and high oven heat to achieve a crunchy texture on white fish, served with a bright, fresh lime slaw.

Ingredients

Scale
  • 1.5 lbs firm white fish fillets (cod, tilapia, or haddock), cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional, for extra crisp)
  • Cooking spray (high heat oil based)
  • 12 small corn or flour tortillas
  • For the Slaw: 3 cups shredded cabbage (green or mix)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup mayonnaise or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly spray the paper with cooking spray.
  2. Prepare the fish coating stations. In one shallow dish, mix the flour, salt, pepper, and paprika. In a second dish, place the beaten eggs. In a third dish, mix the panko breadcrumbs and Parmesan cheese, if using.
  3. Pat the fish strips very dry with paper towels. This step helps the coating stick and crisp up.
  4. Dredge each fish strip first in the flour mixture, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the fish firmly into the panko mixture to coat completely.
  5. Place the coated fish strips on the prepared baking sheet, ensuring they do not touch. Spray the tops of the coated fish generously with cooking spray.
  6. Bake for 12 to 15 minutes, flipping the fish halfway through. Continue baking until the coating is golden brown and very crispy.
  7. While the fish bakes, prepare the slaw. In a medium bowl, whisk together the mayonnaise or yogurt, lime juice, lime zest, and salt.
  8. Add the shredded cabbage and cilantro to the dressing. Toss well to coat everything evenly.
  9. Warm the tortillas according to package directions (a dry skillet works well for a few seconds per side).
  10. Assemble the tacos: place a few pieces of crispy baked fish in each warm tortilla, top generously with the lime slaw, and serve immediately.

Notes

  • For the crispiest result, use panko breadcrumbs instead of standard breadcrumbs.
  • Do not skip spraying the tops of the fish before baking; this mimics the effect of frying oil.
  • If you prefer a tangier slaw, substitute half the mayonnaise with plain Greek yogurt.

Nutrition

Find it online: https://cookerykings.com/crispy-baked-fish-tacos-with-lime-slaw/