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Crispy Baked Fish Tacos with Fresh Avocado Slaw

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These crispy baked fish tacos feature golden, crunchy fish paired with a creamy, tangy fresh avocado slaw, perfect for a quick and flavorful meal.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or halibut)
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, room temperature
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • Salt and pepper to taste
  • Cooking spray or a light drizzle of olive oil
  • 1 ripe avocado, mashed
  • 2 cups shredded green cabbage or coleslaw mix
  • ½ cup shredded carrots
  • ¼ cup chopped fresh cilantro (optional)
  • 2 tbsp fresh lime juice
  • 2 tbsp Greek yogurt or sour cream (or dairy-free yogurt)
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste
  • 8 small corn or flour tortillas, warmed
  • Optional: fresh lime wedges, hot sauce, sliced jalapeños

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
  2. In one shallow bowl, whisk together flour, smoked paprika, garlic powder, chili powder, salt, and pepper.
  3. In a second bowl, beat the eggs until smooth.
  4. In a third bowl, place the panko breadcrumbs.
  5. Pat fish fillets dry and cut into 3-inch taco-sized strips.
  6. Dredge each fish piece in the seasoned flour, shaking off excess, then dip into beaten eggs, and coat thoroughly with panko breadcrumbs.
  7. Place coated fish on the prepared baking sheet and lightly spray with cooking spray or drizzle with olive oil.
  8. Bake for 12 to 15 minutes, flipping halfway through, until golden brown and internal temperature reaches 145°F.
  9. While fish bakes, whisk together mashed avocado, lime juice, Greek yogurt, minced garlic, salt, and pepper in a bowl.
  10. Toss in shredded cabbage, carrots, and cilantro until coated and creamy but still crisp.
  11. Warm tortillas on a dry skillet for 30 seconds per side or wrap in foil and warm in the oven for 5 minutes.
  12. Assemble tacos by layering tortillas with crispy fish, avocado slaw, and optional lime wedges or jalapeños.
  13. Serve immediately and enjoy.

Notes

For gluten-free, substitute all-purpose flour and panko with almond flour and gluten-free breadcrumbs. For dairy-free, use coconut yogurt or omit yogurt in slaw. To get extra crispiness, broil fish for 1-2 minutes at the end but watch carefully to avoid burning. Do not overcrowd the baking sheet to ensure even crisping. Prepare avocado slaw close to serving time to prevent browning.

Nutrition

Keywords: fish tacos, baked fish, avocado slaw, crispy fish, easy tacos, healthy tacos, gluten-free option, dairy-free option

Find it online: https://emmayum.com/crispy-baked-fish-tacos-with-fresh-avocado-slaw-easy-recipe/