Easy, oven-baked fish tacos topped with a light and colorful slaw that combines sweet & spicy flavors
Preheat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
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.
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.
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.
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.
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.
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.
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.
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.