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Healthy Oven-Baked Fish Tacos

Crispy panko-crusted baked fish in warm corn tortillas with cool cilantro-lime slaw and smoky chipotle crema — all the satisfaction of fried fish tacos with a fraction of the oil and calories.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings (2 tacos each)
Course: Dinner, Main Course
Cuisine: Baja, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crispy Fish
  • 1.5 lb firm white fish cod, mahi-mahi, or tilapia — cut into strips
  • 0.75 cup panko breadcrumbs
  • 0.25 cup all-purpose flour
  • 1 large egg beaten
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 1 lime zest only
  • 1 tsp salt
  • 1 cooking spray
Cilantro Lime Slaw
  • 3 cup shredded green or purple cabbage
  • 0.25 cup fresh cilantro chopped
  • 2 limes juice only
  • 1 tbsp honey
  • 0.5 tsp salt
Chipotle Crema
  • 0.5 cup sour cream or Greek yogurt
  • 1 chipotle pepper in adobo sauce minced
  • 1 tbsp adobo sauce
  • 1 lime juice only
  • 1 garlic clove grated
To Serve
  • 12 small corn tortillas warmed
  • 1 cup pico de gallo
  • 2 ripe avocados sliced
  • 2 limes cut into wedges

Equipment

  • 1 Rimmed baking sheet with wire rack
  • 3 Shallow dishes for breading station

Method
 

Prep
  1. Toss cabbage and cilantro with lime juice, honey, and salt. Let sit while you prepare everything else.
  2. Stir together sour cream, minced chipotle, adobo sauce, lime juice, and garlic until smooth. Refrigerate until serving.
  3. Preheat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and spray with cooking spray.
Bread and Bake the Fish
  1. Three shallow dishes: flour seasoned with salt, beaten egg, and panko mixed with cumin, chili powder, garlic powder, lime zest, salt, and pepper.
  2. Dredge each fish strip in flour (shake off excess), dip in egg, then press into seasoned panko coating on all sides.
  3. Arrange breaded fish on the rack. Spray lightly with cooking spray. Bake 12-15 minutes until crust is golden and crispy and fish flakes easily.
Assemble
  1. Warm corn tortillas. Add a spoonful of slaw, 2-3 pieces of crispy fish, a drizzle of chipotle crema, pico de gallo, and avocado slices. Serve with lime wedges.

Notes

Air fryer version: cook breaded fish at 400°F for 10-12 minutes, flipping halfway. Pat fish COMPLETELY dry before breading — moisture causes the breading to slip off. Make sure to use a wire rack for oven baking so hot air circulates around all sides of the fish.