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Crispy Baked Fish Tacos with Zesty Chipotle Slaw

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A quick and easy recipe for crispy baked fish tacos topped with a smoky, tangy chipotle slaw, perfect for flavorful weeknight dinners without the mess of frying.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (cod, tilapia, or haddock), skin removed
  • 1 cup (90g) panko breadcrumbs (preferably Japanese-style)
  • ½ cup (60g) all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • Olive oil spray or a few tablespoons for drizzling
  • 3 cups (225g) green cabbage, finely shredded
  • 1 cup (75g) red cabbage, finely shredded
  • 1 medium carrot, grated
  • ¼ cup fresh cilantro, chopped (loosely packed)
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60g) Greek yogurt
  • 2 tbsp fresh lime juice
  • 1–2 tsp chipotle peppers in adobo sauce, minced (adjust to heat preference)
  • 1 tsp honey or agave syrup
  • Salt and freshly ground black pepper, to taste
  • 8 small corn or flour tortillas (6-inch size)
  • Avocado slices or guacamole (optional)
  • Fresh lime wedges
  • Hot sauce (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In one shallow bowl, mix the flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. In a second bowl, beat the eggs.
  4. Place the panko breadcrumbs in a third bowl.
  5. Pat the fish fillets dry with paper towels and cut into 3-4 inch taco-sized strips.
  6. Dredge each fish piece in the seasoned flour, shaking off excess.
  7. Dip into the beaten eggs, then press into the panko breadcrumbs until well coated.
  8. Place coated fish pieces on the prepared baking sheet.
  9. Lightly spray or drizzle olive oil over the breaded fish pieces.
  10. Bake for 12–15 minutes, turning halfway through for even browning, until fish is opaque and flakes easily and coating is crisp and golden.
  11. While the fish bakes, combine shredded green and red cabbage, grated carrot, and chopped cilantro in a large bowl.
  12. Whisk together mayonnaise, Greek yogurt, lime juice, minced chipotle peppers, honey, salt, and pepper until smooth.
  13. Toss the dressing with the cabbage mixture until evenly coated and let sit while fish finishes baking.
  14. Warm the tortillas by wrapping them in foil and placing in the oven for the last 5 minutes or heating individually in a dry skillet until pliable and slightly charred.
  15. Assemble tacos by placing baked fish on each tortilla, topping with chipotle slaw, adding avocado slices if desired, and finishing with a squeeze of fresh lime.
  16. Serve immediately.

Notes

Pat fish dry before breading to ensure crispiness. Use panko breadcrumbs for a lighter, crunchier coating. Lightly spray or drizzle olive oil before baking to mimic frying crispiness. Turn fish halfway through baking for even browning. If coating feels soggy after baking, broil for 1-2 minutes watching closely to avoid burning. Do not overcrowd the baking sheet. Slaw tastes better after sitting for a couple of hours or overnight. For gluten-free, substitute almond flour and gluten-free panko. For dairy-free, substitute Greek yogurt with coconut yogurt. Warm tortillas before assembling for best texture.

Nutrition

Keywords: fish tacos, baked fish, chipotle slaw, crispy fish tacos, easy fish tacos, healthy fish tacos, weeknight dinner, Mexican tacos

Find it online: https://emmayum.com/crispy-baked-fish-tacos-with-zesty-chipotle-slaw-easy-recipe-for-perfect-flavor/