Description

These Crispy Baked Fish Tacos with Avocado Lime Sauce combine the crunch of a perfectly baked panko-crusted white fish with a zesty, creamy avocado lime sauce and refreshing cabbage slaw. Baked at high heat for a health-conscious alternative to deep-frying, these tacos offer a vibrant and satisfying meal ideal for brunch, lunch, or dinner, delivering bright, fresh flavors and a delightful mix of textures in under an hour.

Ingredients

Scale

Main 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

Avocado Lime Sauce

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

Seasonings & Coating

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

Preparing the Fish & Coating: Pat the fish fillets dry with paper towels to remove excess moisture. Cut the fillets into 1-inch strips. Season the fish generously with salt, pepper, smoked paprika, cumin, and cayenne pepper if using. Let the seasoned fish rest for 5 minutes to allow the spices to penetrate.
Creating the Crunchy Crust: 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 each piece is evenly coated. The olive oil helps the breadcrumbs brown evenly during baking.
Baking the Fish: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the coated fish strips on the sheet with space between each piece to allow air flow. Bake for 12-15 minutes, flipping the fish halfway through the cooking time. The fish is done when it flakes easily with a fork and the coating is deep golden brown.
Preparing the Slaw & Sauce: While the fish bakes, combine the shredded green and red cabbage in a bowl. Toss with a pinch of salt and drizzle with lime juice to soften the cabbage slightly. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, cilantro, and sea salt. Blend until smooth and creamy. Add a splash of water if needed to reach a drizzle-friendly consistency.
Assembling the Tacos: Warm the corn tortillas on a dry skillet for about 30 seconds per side until pliable. Layer a spoonful of cabbage slaw onto each tortilla, top with 2-3 pieces of crispy baked fish, and drizzle generously with the avocado lime sauce. Garnish with extra cilantro or a squeeze of lime if desired, and serve immediately.

Notes

Pat the fish dry before seasoning to ensure the breadcrumb coating adheres properly and crisps up.
Use panko breadcrumbs for a lighter, crunchier texture that stays crisp after baking.
Flip the fish halfway through baking to achieve even browning on both sides.
Do not overcrowd the baking sheet to prevent soggy crusts caused by trapped steam.
Use a meat thermometer to check that the fish reaches an internal temperature of 145°F (63°C) for safe consumption.
The avocado lime sauce can be made up to 2 hours ahead; keep covered and stir before serving.
Warm tortillas on a dry skillet to prevent tearing and add a slight char for flavor.
For gluten-free variation, substitute panko with gluten-free breadcrumbs or crushed cornflakes.
For a dairy-free sauce, use coconut milk yogurt instead of Greek yogurt.
Leftovers can be refrigerated for up to 3 days or frozen (fish only) for up to 2 months.
Reheat fish in a 350°F (175°C) oven for 8-10 minutes to restore crispness; microwave only if needed, covered with a damp paper towel.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: International

Keywords: fish tacos, baked fish, crispy fish, avocado lime sauce, panko crust, healthy fish tacos, white fish recipe, seafood tacos, baked taco recipe, easy fish tacos