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Fish tacos are a culinary gem that perfectly encapsulates the essence of fresh, flavorful dining. Among the myriad of taco varieties, the crispy baked fish taco stands out with its unique combination of textures and tastes. Imagine sinking your teeth into a warm corn tortilla, cradling tender, flaky fish with a crunchy panko coating and topped with a zesty lime slaw that adds a burst of freshness to every bite. This dish is not only a feast for the senses but also a healthier alternative to traditional fried tacos.

Crispy Baked Fish Tacos with Lime Slaw

Discover the delightful flavors of Crispy Baked Fish Tacos with Lime Slaw! These tacos feature tender, flaky fish coated in a crispy panko crust, all wrapped in warm corn tortillas. The zesty lime slaw adds a refreshing crunch, making this dish both delicious and healthy. Perfect for any occasion, this easy recipe simplifies the cooking process while offering a unique blend of textures and flavors. Enjoy a fresh twist on a classic favorite!
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Ingredients
  

1 lb white fish fillets (choose from cod, tilapia, or halibut)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground cumin

Salt and freshly cracked black pepper, to taste

8 small corn tortillas

Olive oil spray

For the Lime Slaw:

2 cups finely shredded green cabbage

1 cup grated carrots

1/4 cup chopped fresh cilantro

Juice of 2 limes

2 tbsp olive oil

1 tsp honey or maple syrup (whichever you prefer)

Salt and freshly cracked black pepper, to taste

Optional Toppings:

Slices of avocado

Sliced radishes

Additional lime wedges

Your favorite hot sauce

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Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.

    Set Up the Breading Station: Organize three shallow bowls for the breading process:

      - In the first bowl, combine the all-purpose flour with a pinch of salt and pepper.

        - In the second bowl, whisk the eggs until well beaten.

          - In the third bowl, mix the panko breadcrumbs with smoked paprika, garlic powder, onion powder, ground cumin, and a dash of salt and pepper.

            Coat the Fish Fillets: Pat the fish fillets dry using paper towels to remove excess moisture. Start by dredging each fillet in the seasoned flour, ensuring to shake off any excess. Next, dip it into the egg mixture, allowing the excess to drip back into the bowl. Finally, cover the fillet thoroughly with the panko breadcrumb mixture, gently pressing down to help the crumbs adhere. Place the breaded fillets on your prepared baking sheet.

              Bake the Fish: Lightly spray the coated fish fillets with olive oil. This will help them achieve a golden brown crust. Bake in the oven for 12-15 minutes, or until they are crispy and the fish is cooked through (the internal temperature should reach 145°F).

                Make the Lime Slaw: While the fish is baking, prepare the refreshing lime slaw. In a large mixing bowl, combine the shredded cabbage, grated carrots, and chopped cilantro. In a separate small bowl, whisk together the lime juice, olive oil, honey or maple syrup, and a touch of salt and pepper. Drizzle this dressing over the cabbage mixture and toss until everything is well-integrated.

                  Warm the Tortillas: To warm the corn tortillas, heat a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side until they become pliable. Alternatively, you can wrap them in foil and warm them in the oven during the last few minutes of baking the fish.

                    Assemble the Tacos: Once the fish has finished baking, remove it from the oven and let it rest for a minute. Flake the fish into large chunks using a fork. Place generous portions of the flaked fish onto the warmed tortillas. Top with the lime slaw and any of the optional toppings, like creamy avocado slices or crisp radishes.

                      Serve and Enjoy: Add an extra squeeze of lime juice over the topped tacos and drizzle with hot sauce if you like a bit of heat. Dig into your vibrant and crispy baked fish tacos!

                        Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4

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                            Presentation Tips: For an appealing presentation, arrange the assembled tacos on a vibrant serving platter. Garnish with extra lime wedges and a sprinkle of additional cilantro for color. Enjoy!