Crispy Baked Fish Tacos with Slaw

To elevate your crunchy coastal fish tacos, warming the corn tortillas is a crucial step. Warm tortillas enhance the overall texture and flavor experience, making them soft and pliable, ready to cradle your delicious fillings.

Crispy Baked Fish Tacos with Slaw

Discover the joy of making homemade crunchy coastal fish tacos with this easy recipe inspired by Baja California's vibrant cuisine. Enjoy flaky fish paired with a refreshing slaw and zesty sauce, all wrapped in warm tortillas. Whether you're hosting a summer gathering or looking for a quick weeknight meal, these tacos promise an unforgettable experience. Customize the toppings and ingredients to suit your taste and bring a taste of the coast to your kitchen. Dive into the recipe today!

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Ingredients

For the Fish:

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

1/2 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust based on your spice preference)

Salt and pepper, to taste

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon olive oil (for drizzling)

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, grated

1/4 cup cilantro, chopped

Juice of 1 lime

2 tablespoons apple cider vinegar

1 tablespoon honey (or agave syrup)

Salt and pepper, to taste

For Serving:

8 corn tortillas

Avocado slices (for topping)

Lime wedges (for serving)

Extra cilantro (for garnish)

Instructions

Prepare the Fish:

- Begin by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.

- In a shallow dish, mix together the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, along with salt and pepper to taste.

- In a separate bowl, whisk the eggs, Dijon mustard, and lemon juice until the mixture is smooth and well combined.

- Take each fish fillet and first dip it into the egg mixture, ensuring it’s fully coated, then transfer it to the flour and cornmeal mixture and press gently to adhere. Place the coated fillets on the prepared baking sheet.

- Lightly drizzle the coated fish with olive oil, helping them achieve a crispy finish in the oven.

Bake the Fish:

- Cook the fish in your preheated oven for about 12-15 minutes, flipping them halfway through to ensure even cooking, until they are golden brown and reach an internal temperature of 145°F.

Make the Slaw:

- In a large mixing bowl, combine the finely shredded green cabbage, red cabbage, grated carrots, and chopped cilantro. This colorful mixture will add both texture and brightness to your tacos.

- In a separate small bowl, whisk together the lime juice, apple cider vinegar, honey, and a pinch of salt and pepper. Pour this dressing over the slaw and mix everything until well coated. Allow the slaw to sit for a few minutes to let the flavors develop as the fish cooks.

Warm the Tortillas:

- While the fish is baking, heat the corn tortillas in a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side until they are soft and pliable. Once done, wrap them in a clean kitchen towel to keep warm.

Assemble the Tacos:

- Once the fish is cooked, break it into bite-sized pieces.

- Take a warm tortilla and layer it with the crispy fish pieces. Top generously with the vibrant slaw and add a few slices of avocado for creaminess.

- Finish with a sprinkle of extra cilantro for freshness, and serve alongside lime wedges for a zesty squeeze over the top.

Enjoy!

- Serve your crunchy coastal fish tacos immediately for the freshest flavor and texture. Dive into the delightful blend of crunch and zest from your homemade creation!

Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4