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Crispy Fish Tacos with Sweet & Spicy Slaw

Easy, oven-baked fish tacos topped with a light and colorful slaw that combines sweet & spicy flavors

Course Main Course
Cuisine American, Fusion, Mexican
Keyword baked fish tacos, crispy baked fish, fish tacos with slaw, taco tuesday recipes
Prep Time 8 minutes
Cook Time 24 minutes
Total Time 32 minutes
Servings 8 servings
Author Jazzmine from Dash of Jazz


  • 8 tortillas
  • fresh lime wedges optional garnish
  • sliced avocado optional garnish

For the Crispy Fish

  • 2 pounds mild white fish like cod or haddock
  • black pepper to taste
  • sea salt to taste
  • ¼ cup flour
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ¼ cup mayo
  • 1 teaspoon apple cider vinegar
  • 1 cup Panko bread crumbs

For the Slaw

  • red cabbage
  • 1 carrot
  • red onion
  • 2 tablespoons fresh cilantro chopped
  • 1-½ cup plain Greek yogurt
  • 2 tablespoons honey
  • 1-2 tablespoons hot sauce
  • 3 juice of three limes


  1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.

  2. Cut fish into 4-ounce portions (if working with cod loin, each piece will be about two inches wide. Season each piece with sea salt and black pepper and set aside.

  3. Pour Panko bread crumbs into a shallow bowl or plate. Add flour and spices to another dish and stir well to combine. In a third dish, whisk together mayo, egg, and apple cider vinegar.

  4. Coat a seasoned piece of fish in the flour mixture then into the egg mix and, finally, into the panko crumbs. Place on sheet pan. Repeat with remaining pieces of fish until all are coated.

  5. Place pan in oven and bake for up to 24 minutes, depending on thickness of fish. (My cuts were about two inches thick and took the full baking time.) I recommend you start checking the fish for done-ness after 15 minutes. Cooked fish should be opaque and flake easily with a fork.

  6. While the fish bakes, mix up the slaw for the fish. Chop cabbage. Cut up carrot into pieces about ⅓ inch thick. A mandolin works really well for this step but it can be done by hand and still finish before the fish does. Dice red onion. Chop cilantro.

  7. Add cabbage, carrot, red onion, cilantro, Greek yogurt, honey, lime juice, hot sauce, black pepper, and sea salt and toss until veggies are evenly coated.

  8. To assemble, add a piece of fish to a tortilla then top with slaw. Add avocado, fresh lime juice, and whatever other garnishes you prefer.

Recipe Notes

This cooked fish does not retain crispiness when refrigerated and reheated. If not serving all at once, I recommend freezing the remaining portions and reheating in an oven to get the crispy texture back, once it's time to eat again.