Ingredients
For the fish:
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1 lb white fish fillets (like cod or tilapia)
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1 cup breadcrumbs or crushed cornflakes
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1/2 tsp paprika
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1/2 tsp garlic powder
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Salt & pepper to taste
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2 eggs, beaten
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Cooking spray or olive oil
For the slaw:
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2 cups shredded cabbage (purple or green)
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1/4 cup mayo or Greek yogurt
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1 tbsp apple cider vinegar or lime juice
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Salt & pepper to taste
To serve:
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Small tortillas
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Lime wedges
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Fresh cilantro (optional)
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Hot sauce or chipotle mayo (optional)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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Mix breadcrumbs, paprika, garlic powder, salt, and pepper in a bowl.
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Dip each fish piece in beaten egg, then coat in the breadcrumb mix.
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Bake for 15–18 minutes, or until golden and crispy.
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Toss cabbage with mayo, vinegar, salt, and pepper to make the slaw.
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Assemble tacos: warm tortillas, add slaw, top with crispy fish, cilantro, and sauce.