Baked fish tacos with slaw (Printable)
Oven-baked fish served in warm tortillas topped with fresh slaw and creamy sauce, perfect for a healthy meal.
# What's Needed:
→ Fish
01 - 1.1 lbs white fish fillets (cod, tilapia or haddock)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 cup panko breadcrumbs
→ Slaw
10 - 2 cups shredded green cabbage
11 - 1/2 cup shredded red cabbage
12 - 1 medium carrot, grated
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons lime juice
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
→ Creamy Sauce
17 - 1/3 cup sour cream or Greek yogurt
18 - 2 tablespoons mayonnaise
19 - 1 tablespoon lime juice
20 - 1 teaspoon hot sauce (optional)
21 - Salt and pepper, to taste
→ To Serve
22 - 8 small corn or flour tortillas, warmed
23 - Lime wedges
24 - Extra chopped cilantro
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat fish fillets dry and cut into 1-inch wide strips.
03 - Combine olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Brush this mixture evenly over the fish strips.
04 - Lightly coat the seasoned fish strips with panko breadcrumbs and arrange them on the prepared baking sheet.
05 - Bake for 15 to 18 minutes until golden and easily flaked with a fork.
06 - In a large bowl, toss green cabbage, red cabbage, grated carrot, cilantro, lime juice, olive oil, and salt until combined.
07 - Whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), salt, and pepper in a small bowl.
08 - Place slaw onto warmed tortillas, top with baked fish, then drizzle with creamy sauce. Garnish with extra cilantro and lime wedges.
# Tips for Success:
01 -
- It feels indulgent and restaurant-quality, yet comes together in just 40 minutes on a weeknight when you're too tired for takeout
- The oven does most of the work, so you're not standing over a hot stove, making this perfect for warm evenings
- Each bite delivers a perfect balance of crispy fish, fresh crunch, and creamy richness without any heaviness
02 -
- Wet fish will never crisp properly, no matter how hot your oven gets. Spend the extra 30 seconds patting it dry—this single step is the difference between disappointment and delight
- Don't skip the lime juice in the slaw. It does more than add flavor; it gently pickles the vegetables, making them tender and bright while they sit. If you prep the slaw 10 minutes before serving, it becomes even better
03 -
- For extra crunch and even more beautiful color, broil the fish for 1–2 minutes at the end of baking—but watch it closely, as it can go from golden to burned in seconds
- If you want to make the sauce ahead, prepare it the morning of and let the flavors meld in the refrigerator. Bring it to room temperature before serving for the best texture