Dinner

Crispy Baked Fish Tacos with Avocado Lime Sauce Recipe

ByHarper Ellington January 2, 2026January 2, 2026

Introduction

Imagine the scent of a sunny seaside market drifting into your kitchen—crispy fish, fresh herbs, and a zingy avocado lime sauce that makes every bite sing. These Crispy Baked Fish Tacos are a crowd-pleaser that balances indulgence and lightness, perfect for brunch or a quick, special meal.

Three corn tortillas are placed side by side on a wooden board, each filled with layers starting from the bottom with shredded light green cabbage and small pieces of shredded yellow cheese, followed by a thick, crispy, dark golden-brown fried fish fillet. On top of each fish fillet, there are green chopped herbs and a light green creamy drizzle. On the right side, there are three lime halves with a fresh juicy texture. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound firm white fish fillets (cod, halibut, or tilapia)
8 small corn tortillas
1 cup shredded green cabbage
½ cup shredded red cabbage
1 ripe avocado, pitted and scooped
¼ cup Greek yogurt (or dairy-free alternative)
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
½ teaspoon sea salt
½ cup panko breadcrumbs
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil (for drizzling)

Instructions

Step 1: Pat the fish fillets dry with paper towels to remove excess moisture. Cut the fillets into 1-inch strips and season generously with salt, pepper, smoked paprika, cumin, and cayenne pepper if using. Let rest for 5 minutes.
Step 2: In a shallow dish, combine the panko breadcrumbs with a pinch of salt. Lightly drizzle the seasoned fish strips with olive oil, then toss them in the breadcrumb mixture until evenly coated.
Step 3: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the coated fish strips spaced apart on the sheet to allow air circulation.
Step 4: Bake the fish for 12-15 minutes, flipping halfway through, until the coating is a deep golden brown and the fish flakes easily with a fork.
Step 5: While the fish bakes, combine the shredded green and red cabbage in a bowl. Toss with a pinch of salt and a drizzle of lime juice to soften.
Step 6: Prepare the avocado lime sauce by blending the avocado, Greek yogurt, lime juice, cilantro, and sea salt until smooth. Add a splash of water if needed to reach a drizzling consistency.
Step 7: Warm the corn tortillas in a dry skillet for about 30 seconds per side until pliable. Layer each tortilla with a spoonful of slaw, top with 2-3 pieces of crispy fish, and drizzle generously with the avocado lime sauce. Serve immediately.

Tips & Variations

Pat the fish dry thoroughly to help the breadcrumb coating stick and stay crisp during baking.
Use panko breadcrumbs for a lighter, crunchier texture that lasts.
Flip the fish strips halfway through baking for an even golden crust on all sides.
Add a pinch of smoked sea salt to the slaw for extra flavor, or stir in chipotle adobo sauce to the avocado sauce for smoky heat.
Swap white fish for shrimp, mahi-mahi, or firm tofu for a variation. Use shredded jicama or carrot ribbons instead of cabbage for a different crunch.
Make the recipe gluten-free by using gluten-free panko or crushed cornflakes, and switch to coconut yogurt for a dairy-free version.
For a low-carb option, serve the fish and slaw on lettuce wraps instead of tortillas.

Storage

Allow the fish and avocado lime sauce to cool to room temperature before storing. Transfer the fish strips to an airtight container and the sauce to a separate jar. Refrigerate both for up to 3 days. For longer storage, freeze the fish (without sauce) in a zip-top bag for up to 2 months and thaw in the fridge before reheating. Reheat fish in a 350°F (175°C) oven for 8-10 minutes uncovered to maintain crispness. If short on time, microwave covered with a damp paper towel in 30-second bursts. Stir the avocado sauce before serving to restore its creamy texture.

How to Serve

Three crispy fish tacos are arranged close to each other on a white plate. Each taco has two golden-yellow corn tortillas as the base, filled with finely shredded light green cabbage on the bottom layer. On top of the cabbage, there is a thick piece of dark brown, crispy fried fish with visible seasoning. The fish is drizzled with light green creamy sauce in thin lines and garnished with fresh chopped green herbs. There are also thin slices of orange cheese peeking out underneath the fish in some tacos. In the background, there are halved lime pieces with a bright green color. The whole scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the avocado lime sauce ahead of time?

Yes, you can prepare the avocado lime sauce up to 2 hours in advance. Keep it covered and refrigerated, and give it a quick stir before serving to maintain its smooth texture.

What if I don’t have a convection oven?

You can bake the fish in a regular oven at the same temperature (425°F/220°C). Just monitor the fish closely and flip it halfway through baking to ensure an even, crispy crust.

How can I make these tacos spicier without overwhelming the flavor?

Add a small amount of finely chopped fresh jalapeño or a pinch of chipotle powder to the breadcrumb coating or mix a little chipotle adobo sauce into the avocado lime sauce. This adds gentle heat while preserving the bright, balanced flavors.