Crispy Baked Kosher Fish Tacos with Cabbage Slaw

Crispy baked fish tacos combine spiced, panko-crusted tilapia or cod with a tangy cabbage and carrot slaw dressed with lime, olive oil and honey, served in warm corn tortillas with cilantro, lime and hot sauce.

Crispy Without Frying

Coat the fish in flour, egg, then panko mixed with cumin, paprika, chili powder and garlic, drizzle with olive oil and bake at high heat until golden. A mild white fish works best. Make the slaw up to 4 hours ahead; it gets better as it sits. Serve the fish right out of the oven while it’s crisp.

Kosher Notes

These tacos are pareve. Tilapia and cod are kosher. Check the cabbage for insects or use a certified bagged slaw mix.

Variations

A pinch of smoked paprika in the crumbs adds smoky flavor. Regular breadcrumbs work but are less crisp.

Crispy baked white fish meets tangy cabbage slaw in these fresh, flavorful kosher tacos that bring restaurant quality to your home kitchen.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican-Jewish Fusion

Calories: 385

Ingredients Method Notes

Ingredients

  

For the Fish

• 1.5 pounds white fish fillets tilapia or cod, cut into 3-inch pieces
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 large eggs beaten
• 1/2 cup all-purpose flour

For the Cabbage Slaw

• 3 cups green cabbage thinly sliced
• 1 cup purple cabbage thinly sliced
• 1 large carrot shredded
• 3 tablespoons lime juice freshly squeezed
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon kosher salt

For Assembly

• 8 small corn tortillas warmed
• 1 large lime cut into wedges
• 1/4 cup fresh cilantro chopped
• hot sauce for serving

What I use for this recipe

• Nonstick skilletSee it on Amazon→
• Rimmed baking sheetSee it on Amazon→
• Parchment paperSee it on Amazon→

As an Amazon Associate I earn from qualifying purchases.

Method

 

Prepare the Fish

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper and spray with cooking oil.
2. Set up three shallow dishes: flour in one, beaten eggs in another, and in the third combine panko breadcrumbs, cumin, paprika, chili powder, garlic powder, salt, and pepper.
3. Pat fish pieces dry with paper towels. Dredge each piece in flour, dip in beaten eggs, then coat thoroughly with seasoned breadcrumb mixture.
4. Place coated fish on prepared baking sheet. Drizzle with 2 tablespoons olive oil.
5. Bake for 12-15 minutes until fish is golden brown and flakes easily with a fork.

Make the Slaw

1. While fish bakes, combine green cabbage, purple cabbage, and shredded carrot in a large bowl.
2. In a small bowl, whisk together lime juice, olive oil, honey, and salt until well combined.
3. Pour dressing over cabbage mixture and toss well. Let sit for 10 minutes to soften slightly.

Assemble the Tacos

1. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
2. Place a portion of cabbage slaw on each tortilla.
3. Top with pieces of crispy fish and sprinkle with fresh cilantro.
4. Serve immediately with lime wedges and hot sauce on the side.

Notes

The slaw can be made up to 4 hours ahead and refrigerated. The fish is best served immediately after baking for maximum crispiness. If you can't find panko breadcrumbs, regular breadcrumbs work but won't be quite as crispy. For extra flavor, add a pinch of smoked paprika to the breadcrumb mixture.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 12g 15%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 65mg 22%

Sodium 620mg 27%

Dietary Fiber 4g 14%

Total Sugars 8g

Protein 28g 56%

*Percent Daily Values are based on a 2,000 calorie diet.

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