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In the realm of taco creations, few dishes can rival the zesty allure of crispy baked fish tacos. These tacos stand out not only for their delightful crunch but also for their health-conscious approach, providing a lighter alternative to traditional fried fish tacos. The combination of flaky, perfectly cooked fish enveloped in a crisp coating, paired with a refreshing homemade slaw, makes for a meal that is both satisfying and vibrant. Whether you're hosting a casual gathering with friends or preparing a family dinner, crispy baked fish tacos offer an exciting culinary experience that is surprisingly easy to prepare.

Crispy Baked Fish Tacos with Slaw

Dive into the delicious world of crispy baked fish tacos with slaw, the perfect blend of crunch and flavor! This healthier take on a classic dish features flaky white fish coated in light, crispy panko breadcrumbs, topped with a refreshing homemade slaw. Quick and easy to prepare, these tacos are versatile enough for any palate. Customize with your favorite toppings for a fun dinner that everyone will love. Discover a meal that's not just tasty, but also nutritious!
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Ingredients
  

For the Crispy Baked Fish:

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

1 cup panko breadcrumbs

½ cup all-purpose flour

2 large eggs

1 tsp smoked paprika

1 tsp garlic powder

½ tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

Juice of 1 lime

For the Slaw:

2 cups green cabbage, finely shredded

1 cup purple cabbage, finely shredded

1 small carrot, grated

¼ cup fresh cilantro, chopped

½ cup mayonnaise

2 tbsp apple cider vinegar

1 tbsp honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges, for serving

Extra cilantro, for garnish

Avocado slices (optional)

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Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Fish: Pat the fish fillets dry with paper towels. Season with lime juice, salt, and pepper. Cut the fish into strips that are about 1 inch wide.

      Set Up the Breading Station: In three separate bowls, place flour (seasoned with salt, garlic powder, and smoked paprika), whisked eggs, and panko breadcrumbs (seasoned with cayenne pepper, and salt).

        Bread the Fish: Dredge each fish strip first in the flour, then dip it in the egg, and finally coat it in panko breadcrumbs. Arrange the coated fish strips on the prepared baking sheet.

          Bake the Fish: Spray the fish with a light coating of cooking spray to help with browning. Bake in the preheated oven for 12-15 minutes, or until the fish is golden brown and crispy, flipping halfway through.

            Prepare the Slaw: While the fish is baking, combine the shredded green cabbage, purple cabbage, grated carrot, and chopped cilantro in a large mixing bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss until everything is coated. Adjust seasoning if necessary.

              Warm the Tortillas: Heat the tortillas in a dry skillet or microwave until warm and pliable.

                Assemble the Tacos: To each tortilla, add a few pieces of crispy fish and a generous scoop of slaw. If desired, top with avocado slices and additional cilantro.

                  Serve: Serve immediately with lime wedges on the side for squeezing over the tacos.

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                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4