Name: Crispy Baked Fish Tacos with Cabbage Slaw Recipe
Ingredients: 1 lb white fish fillets (cod, tilapia, or haddock); 1 cup panko breadcrumbs; 1/2 cup flour; 2 eggs, beaten; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp cumin; Salt & pepper, to taste; 8 small corn or flour tortillas; 2 cups shredded green cabbage; 1 cup shredded purple cabbage; 1/2 cup shredded carrots; 1/4 cup mayo; 2 tbsp lime juice; 1 tbsp honey; Salt & pepper, to taste; Fresh cilantro; Avocado slices; Lime wedges; Salsa or chipotle mayo

Ingredients

Scale

1 lb white fish fillets (cod, tilapia, or haddock)
1 cup panko breadcrumbs
1/2 cup flour
2 eggs, beaten
1 tsp paprika
1 tsp garlic powder
1/2 tsp cumin
Salt & pepper, to taste
8 small corn or flour tortillas

For the Slaw:

2 cups shredded green cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrots
1/4 cup mayo
2 tbsp lime juice
1 tbsp honey
Salt & pepper, to taste

Toppings (optional):

Fresh cilantro
Avocado slices
Lime wedges
Salsa or chipotle mayo

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season fish fillets with paprika, garlic powder, cumin, salt, and pepper.
Dredge each fillet in flour, dip in beaten eggs, then coat with panko breadcrumbs.
Place on the baking sheet and bake for 15–18 minutes, flipping halfway, until golden and crispy.
In a bowl, mix cabbage, carrots, mayo, lime juice, honey, salt, and pepper to make the slaw.
Warm tortillas, then layer with crispy fish, cabbage slaw, and desired toppings.

Serve immediately with lime wedges and enjoy your crunchy, zesty fish tacos!