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.
