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Fish tacos have taken the culinary world by storm, becoming a beloved staple in restaurants and homes alike. Known for their lightness and vibrant flavors, these dishes offer a refreshing alternative to traditional meat-based tacos. The appeal of fish tacos lies not only in their delicious taste but also in their versatility; they can be adapted to suit various palates and dietary preferences. Among the myriad of fish taco recipes, Crispy Baked Fish Tacos with Lime Slaw stands out as a healthy, flavorful option that delights the senses without compromising on nutrition.

Crispy Baked Fish Tacos with Lime Slaw

Dive into the delicious world of Crispy Baked Fish Tacos with Lime Slaw, a healthy twist on a classic favorite. These tacos feature flaky white fish coated in crunchy panko breadcrumbs, baked to perfection for a guilt-free indulgence. Topped with refreshing lime slaw made from cabbage, carrots, and cilantro, each bite is bursting with flavor. Perfect for any dietary preference, this adaptable recipe is easy to prepare and sure to impress at any meal. Enjoy a vibrant, nutritious taco night that delights your taste buds!
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Ingredients
  

1 lb white fish fillets (cod, tilapia, or halibut)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cumin

Salt and pepper, to taste

8 small corn tortillas

Olive oil spray

For the Lime Slaw:

2 cups green cabbage, finely shredded

1 cup carrots, grated

1/4 cup fresh cilantro, chopped

Juice of 2 limes

2 tbsp olive oil

1 tsp honey or maple syrup

Salt and pepper, to taste

Optional Toppings:

Avocado slices

Sliced radishes

Additional lime wedges

Hot sauce

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Prepare the Breading Station: Set up three shallow bowls. In the first, place the flour mixed with salt and pepper. In the second bowl, whisk the eggs. In the third bowl, combine the panko breadcrumbs, smoked paprika, garlic powder, onion powder, cumin, and a pinch of salt and pepper.

      Coat the Fish: Pat the fish fillets dry with paper towels. First, coat each fillet in the flour, shaking off excess. Next, dip it into the egg mixture, allowing the excess to drip off, and finally, coat it with the panko breadcrumb mixture, pressing gently to adhere the crumbs. Place the coated fillets on the prepared baking sheet.

        Bake the Fish: Lightly spray the coated fish fillets with olive oil to promote browning. Bake in the preheated oven for 12-15 minutes, or until golden brown and cooked through (internal temperature should reach 145°F).

          Prepare the Lime Slaw: While the fish is baking, prepare the slaw. In a large bowl, combine the shredded cabbage, grated carrots, and chopped cilantro. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine.

            Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable. You can also wrap them in foil and place them in the oven during the last few minutes of the fish baking.

              Assemble the Tacos: Once the fish is done, remove it from the oven and let it rest for a minute. Flake the fish into large pieces and place them onto the warmed tortillas. Top with the lime slaw and any optional toppings, such as avocado slices and radishes.

                Serve: Squeeze additional lime juice over the tacos and drizzle with hot sauce if desired. Enjoy your vibrant and crispy baked fish tacos!

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