Crispy Baked Fish Tacos with Sriracha Lime Slaw

Skip the oil and make Crispy Baked Fish Tacos with Sriracha Lime Slaw instead! You’ll get the crunch you love without all the grease and calories.

I have a tried and true crispy fish taco recipe that we love. It calls for frying the fish in a fluffy batter that is pretty much irresistible, even to J, who has mixed feelings when it comes to fish. Those fish tacos are perfect for special occasions, but since we don’t make it a habit of having fried food for dinner, I don’t make them often. I knew we needed a go-to crispy baked fish tacos recipe, but I also knew it would have to be pretty awesome to compete with the fried version we love.

This particular recipe has been cooking for a while. I tried a couple variations, all designed to maximize crispiness, but this is by far the best. I’m a sucker for panko bread crumbs, and I love a good spicy mayonnaise. The fish bakes up plenty crispy, but the cabbage takes it all the way. Ditch the messy oil and the extra calories and make Crispy Baked Fish Tacos with Sriracha Lime Slaw instead.

Crispy Baked Fish Tacos with Sriracha Lime Slaw

Ingredients

3-4 fish fillets (I always use tilapia)
3/4 cup panko bread crumbs (here’s a gluten free version)
1 1/2 tsp. creole seasoning
1/2 tsp pepper
2 eggs
2 cups purple cabbage, sliced
3/4 cup mayonnaise
2-4 tsp sriracha
2 tsp lime juice
8 corn tortillas

Instructions

Preheat oven to 375 degrees. Pat fish dry and cut into strips about one inch wide and three inches long. Combine in a medium bowl the bread crumbs, creole seasoning, and pepper. In a separate bowl, beat the eggs. Working with a few strips of fish at a time, coat them in egg and then in bread crumbs, turning the fish to coat completely. Put the breaded tilapia strips on a parchment-lined baking sheet. Bake for 9-12 minutes, or until fish is opaque.

While the fish is cooking, mix together the mayo and the sriracha. Place the sliced cabbage in a medium bowl and add a few tablespoons of sriracha mayonnaise, along with the lime juice. Toss to combine and then set aside. Next, heat tortillas, either in the microwave, in a skillet, or, as I prefer, over the open flame of a gas stove (be super careful, of course, if you choose that last method).

Remove cooked fish from the oven and build tacos by spreading each tortilla with sriracha mayonnaise and adding a couple pieces of fish and a spoonful of slaw.

Tools I Used

• Parchment Paper
• These super handy taco holders

Notes

To make this dish gluten free: use gluten free panko bread crumbs and make sure your seasonings are gluten free.

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