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Crispy Baked Fish Tacos Recipe with Easy Zesty Mango Slaw

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A quick and easy recipe featuring crispy baked white fish fillets paired with a bright, tangy mango slaw, perfect for a fresh and flavorful taco night without frying.

Ingredients

Scale
  • 1 lb white fish fillets (such as cod or tilapia), thawed if frozen
  • 2 tbsp olive oil, for brushing
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste
  • 1 cup plain panko breadcrumbs (about 100g)
  • 1 large ripe mango, peeled and julienned
  • 2 cups green cabbage (about 150g), thinly sliced
  • 1 small red bell pepper, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice (or lemon juice as substitute)
  • 1 tbsp honey or agave
  • Salt and black pepper, to taste
  • 8–10 small corn or flour tortillas, warmed
  • Optional: sliced avocado, sour cream, or hot sauce for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Pat the white fish fillets dry with paper towels to ensure crispiness.
  3. In a shallow bowl, combine panko breadcrumbs, smoked paprika, garlic powder, ground cumin, salt, and pepper.
  4. Lightly brush each fish fillet with olive oil on both sides.
  5. Press each fillet into the breadcrumb mixture, coating all sides well. Place coated fillets on the prepared baking sheet with space between them.
  6. Bake for 12-15 minutes, flipping halfway through (around 7 minutes), until fish is golden, crispy, and flaky inside.
  7. While the fish bakes, prepare the mango slaw by tossing mango, cabbage, red bell pepper, and cilantro in a medium bowl.
  8. In a small bowl, whisk together lime juice, honey, salt, and pepper. Pour over the slaw and toss gently to combine.
  9. Warm the tortillas in a dry skillet or wrapped in foil in the oven for a few minutes.
  10. Assemble tacos by placing a piece of crispy fish on each tortilla, topping generously with mango slaw, and adding avocado slices or sour cream if desired.

Notes

Pat fish dry before coating to ensure crispiness. Brush olive oil on fish before coating with panko for a golden crust. Flip fish gently halfway through baking to keep crust intact. Adjust lime juice and honey in slaw dressing to balance tartness and sweetness. For gluten-free, substitute panko with crushed cornflakes or almond flour. For dairy-free, substitute honey with maple syrup or omit.

Nutrition

Keywords: fish tacos, baked fish, mango slaw, crispy fish, easy tacos, healthy tacos, gluten-free tacos, quick dinner

Find it online: https://milaspoon.com/crispy-baked-fish-tacos-recipe-with-easy-zesty-mango-slaw/