Introduction: Ready for a Fresh, Crunchy Taco Night?
Craving a vibrant, flavorful dish that’s perfect for a fun dinner or gathering? These Crispy Baked Fish Tacos with Cabbage Slaw are your ideal choice! Featuring golden, taco-seasoned tilapia strips, a crunchy cabbage slaw with a zesty lime kick, and a creamy lime sour cream drizzle, these tacos are a delightful mix of crispy, tangy, and fresh flavors. Perfect for weeknight meals, taco nights, or casual get-togethers, they’re inspired by your love for bold, seafood-forward dishes like Salmon Bowl with Farro and Ginger-Pineapple Shrimp Stir-Fry. Naturally gluten-free (with corn tortillas) and adaptable for keto diets, they’re a versatile crowd-pleaser. Ready to bake up some delicious tacos? Let’s dive into this easy recipe!
Overview: Why Crispy Baked Fish Tacos with Cabbage Slaw is a Must-Try
These Crispy Baked Fish Tacos combine tender, crispy tilapia with a vibrant cabbage slaw and creamy lime sauce, all wrapped in warm corn tortillas. The oven-baked method ensures a healthier, hands-off approach with minimal cleanup. What makes them special? They’re gluten-free (with corn tortillas), ready in about 35 minutes, and perfect for showcasing fresh, zesty flavors, with keto-friendly adaptations for a delicious, satisfying meal with minimal effort.
- Time Requirement: About 35 minutes total (10 minutes prep, 25 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick dinners.
- Why It’s Special: Gluten-free, crispy fish tacos with vibrant, tangy slaw.
These fish tacos are a crunchy, flavorful treat that’s sure to impress. Let’s get baking!
Essential Ingredients
Here’s what you need to make Crispy Baked Fish Tacos with Cabbage Slaw. Each ingredient adds to the crispy, tangy, and creamy magic.
Crispy Baked Fish
- Large Eggs (2): Bind the coating for a crispy texture.
- All-Purpose Flour (1 cup): Creates a light, crispy coating.
- Taco Seasoning (2 Tbsp, store-bought): Adds bold, spicy flavor.
- Tilapia (1¾ lb, cut into 1½-inch-wide strips): Provides mild, flaky fish.
Cabbage Slaw
- Red Cabbage (2 cups, shredded): Offers vibrant color and crunch.
- Green Cabbage (2 cups, shredded): Adds classic slaw texture.
- Carrots (2, peeled and shredded): Bring sweet, crunchy texture.
- Red Onion (1, thinly sliced): Adds sharp, savory bite.
- Jalapeño (1, minced): Provides a mild, spicy kick.
- Lime (Zest and Juice of 1): Adds bright, citrusy freshness.
- Rice Vinegar (¼ cup): Brings tangy, mild acidity.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances flavor and coats slaw.
- Kosher Salt and Black Pepper (to taste): Balances flavors.
Tacos
- Sour Cream (¾ cup): Creates a creamy, tangy drizzle.
- Lime (Zest and Juice of 1): Adds zesty brightness to the sauce.
- Taco-Size Corn Tortillas (12): Provide a gluten-free, sturdy base.
- Fresh Cilantro (¼ cup, roughly chopped, for garnish): Infuses vibrant, herbaceous flavor.
Substitutions and Variations
- Tilapia: Swap with cod, haddock, or tofu for vegetarian (bake tofu 15–20 minutes).
- All-Purpose Flour: Use almond flour or coconut flour for keto/gluten-free (~2–3g net carbs per serving).
- Sour Cream: Replace with Greek yogurt (non-vegan) or vegan sour cream for dairy-free.
- Corn Tortillas: Swap with keto tortillas or lettuce wraps for keto (~1–2g net carbs per taco).
- Jalapeño: Omit for mild flavor or use pickled jalapeños for extra tang.
- Keto Adjustment: Use almond flour, keto tortillas, and reduce carrots to ½ cup (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free flour (or almond flour); corn tortillas are already gluten-free.
- Vegan Version: Swap fish with tofu, sour cream with vegan sour cream; ensure taco seasoning is vegan.
- Spicy Version: Add ½ tsp cayenne to the flour mixture or extra jalapeño to the slaw.
Step-by-Step Instructions
Making these Crispy Baked Fish Tacos with Cabbage Slaw is simple, with a hands-off baking method and quick assembly. Follow these steps for a perfect dish every time.
Step 1: Make the Crispy Baked Fish
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spray generously with nonstick cooking spray.
- In a wide, shallow bowl, whisk 2 large eggs until smooth.
- In another wide, shallow bowl, whisk 1 cup all-purpose flour with 2 Tbsp taco seasoning.
- Working in batches, dip 1¾ lb tilapia strips into the egg, then coat thoroughly in the flour mixture. Place on the baking sheet.
- Spray the top of the breaded fish with nonstick cooking spray.
- Bake for 20–25 minutes, flipping halfway with a spatula, until golden brown and crisp. Remove and set aside.
Tip: Cut tilapia into uniform strips for even cooking; spray lightly to enhance crispiness.
Step 2: Make the Cabbage Slaw
- In a large bowl, toss together 2 cups shredded red cabbage, 2 cups shredded green cabbage, 2 shredded carrots, 1 thinly sliced red onion, 1 minced jalapeño, zest and juice of 1 lime, ¼ cup rice vinegar, and 2 Tbsp extra-virgin olive oil.
- Season with kosher salt and black pepper to taste. Set aside.
Tip: Shred cabbage and carrots thinly (use a mandoline for ease); toss just before serving for maximum crunch.
Step 3: Make the Lime Sour Cream
- In a small bowl, whisk ¾ cup sour cream with the zest and juice of 1 lime until smooth. Set aside.
Tip: Adjust with a splash of water if the sauce is too thick; refrigerate until ready to use.
Step 4: Prepare the Tortillas
- Heat a large skillet over medium heat.
- Working in batches, toast 2–3 corn tortillas at a time for 1 minute per side until lightly browned. Repeat until all 12 tortillas are toasted.
Tip: Keep tortillas warm in a clean towel or tortilla warmer; don’t over-toast to avoid cracking.
Step 5: Assemble and Serve
- Place 3 tortillas on each of four plates.
- Add 1–2 pieces of crispy fish to each tortilla.
- Top each taco with 2–3 Tbsp cabbage slaw and drizzle with 1–2 tsp lime sour cream.
- Garnish each plate with ¼ cup chopped fresh cilantro.
- Serve immediately.
Tip: Assemble just before serving to keep tortillas soft and slaw crisp.
Assembly: Building the Perfect Crispy Baked Fish Tacos
Making these Crispy Baked Fish Tacos with Cabbage Slaw is all about creating a balanced, flavorful dish with vibrant textures. Here’s how to make it perfect:
- Bake Fish Crispy: Coat evenly and bake until golden for maximum crunch.
- Make Slaw Crunchy: Toss lightly to keep vegetables fresh and crisp.
- Drizzle Sauce Sparingly: Add just enough lime sour cream for creamy balance.
- Assemble Fresh: Layer tortillas, fish, slaw, and sauce for vibrant presentation.
Presentation Tips:
- Serve on colorful plates for a festive taco-night vibe.
- Pair with a keto-friendly side like cucumber salad or grilled zucchini (if using keto substitutions).
- Garnish with extra cilantro, lime wedges, or a sprinkle of chili powder for a polished look.
Storage and Make-Ahead Tips
These tacos are best enjoyed fresh but store well for quick meals. Here’s how to keep them fresh:
- Storing Leftovers:
- Store fish, slaw, and sour cream separately in airtight containers in the refrigerator for up to 2 days.
- Store tortillas at room temperature for 1 day or refrigerate for 2 days.
- Avoid freezing slaw or tortillas, as they lose texture; fish can be frozen for up to 1 month.
- Reheating:
- Reheat fish in a 350°F oven for 7–10 minutes to restore crispness.
- Microwave fish for 1–2 minutes, but this may soften the coating.
- Serve slaw and sour cream cold.
- Make-Ahead Tips:
- Prep slaw and sour cream up to 1 day ahead; store in the fridge.
- Bread fish up to 4 hours ahead; refrigerate until ready to bake.
- Toast tortillas and bake fish fresh for best texture.
Tip: Add a squeeze of lime juice to slaw when serving leftovers to refresh flavors.
Recipe Variations
These Crispy Baked Fish Tacos with Cabbage Slaw are versatile, drawing on your love for bold, seafood-forward dishes like Salmon Bowl with Farro and Chicken and Snap Pea Stir-Fry. Here are some fun ideas:
- Keto Fish Tacos: Use almond flour, keto tortillas, and reduce carrots (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free flour (or almond flour); corn tortillas are already gluten-free.
- Vegan Version: Swap fish with tofu or jackfruit; use vegan sour cream.
- Spicy Fish Tacos: Add ½ tsp cayenne to the flour mixture or extra jalapeño to the slaw.
- Baja-Inspired: Add ¼ cup diced avocado or a drizzle of chipotle mayo (non-vegan).
Tip: Serve with a side of keto-friendly guacamole or a sprinkle of cotija cheese (non-vegan) for extra flair.
Conclusion: A Crunchy, Zesty Treat to Love
Crispy Baked Fish Tacos with Cabbage Slaw are the perfect way to enjoy a vibrant, flavorful meal that’s both satisfying and healthy. With crispy tilapia, crunchy slaw, and creamy lime sauce, these tacos are as delicious as they are easy. Perfect for taco nights, quick dinners, or casual gatherings, they’re sure to become a favorite. Play with the variations, garnish with your favorites, and savor every crispy, tangy bite. What’s your favorite way to enjoy these fish tacos? Share your ideas in the comments and let us know how it turned out!
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Crispy Baked Fish Tacos with Cabbage Slaw
Description
Craving a vibrant, flavorful dish that’s perfect for a fun dinner or gathering? These Crispy Baked Fish Tacos with Cabbage Slaw are your ideal choice! Featuring golden, taco-seasoned tilapia strips, a crunchy cabbage slaw with a zesty lime kick, and a creamy lime sour cream drizzle, these tacos are a delightful mix of crispy, tangy, and fresh flavors.
Ingredients
Here’s what you need to make Crispy Baked Fish Tacos with Cabbage Slaw. Each ingredient adds to the crispy, tangy, and creamy magic.
Crispy Baked Fish
- Large Eggs (2): Bind the coating for a crispy texture.
- All-Purpose Flour (1 cup): Creates a light, crispy coating.
- Taco Seasoning (2 Tbsp, store-bought): Adds bold, spicy flavor.
- Tilapia (1¾ lb, cut into 1½-inch-wide strips): Provides mild, flaky fish.
Cabbage Slaw
- Red Cabbage (2 cups, shredded): Offers vibrant color and crunch.
- Green Cabbage (2 cups, shredded): Adds classic slaw texture.
- Carrots (2, peeled and shredded): Bring sweet, crunchy texture.
- Red Onion (1, thinly sliced): Adds sharp, savory bite.
- Jalapeño (1, minced): Provides a mild, spicy kick.
- Lime (Zest and Juice of 1): Adds bright, citrusy freshness.
- Rice Vinegar (¼ cup): Brings tangy, mild acidity.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances flavor and coats slaw.
- Kosher Salt and Black Pepper (to taste): Balances flavors.
Tacos
- Sour Cream (¾ cup): Creates a creamy, tangy drizzle.
- Lime (Zest and Juice of 1): Adds zesty brightness to the sauce.
- Taco-Size Corn Tortillas (12): Provide a gluten-free, sturdy base.
- Fresh Cilantro (¼ cup, roughly chopped, for garnish): Infuses vibrant, herbaceous flavor.
Substitutions and Variations
- Tilapia: Swap with cod, haddock, or tofu for vegetarian (bake tofu 15–20 minutes).
- All-Purpose Flour: Use almond flour or coconut flour for keto/gluten-free (~2–3g net carbs per serving).
- Sour Cream: Replace with Greek yogurt (non-vegan) or vegan sour cream for dairy-free.
- Corn Tortillas: Swap with keto tortillas or lettuce wraps for keto (~1–2g net carbs per taco).
- Jalapeño: Omit for mild flavor or use pickled jalapeños for extra tang.
- Keto Adjustment: Use almond flour, keto tortillas, and reduce carrots to ½ cup (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free flour (or almond flour); corn tortillas are already gluten-free.
- Vegan Version: Swap fish with tofu, sour cream with vegan sour cream; ensure taco seasoning is vegan.
- Spicy Version: Add ½ tsp cayenne to the flour mixture or extra jalapeño to the slaw.
Instructions
Step 1: Make the Crispy Baked Fish
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spray generously with nonstick cooking spray.
- In a wide, shallow bowl, whisk 2 large eggs until smooth.
- In another wide, shallow bowl, whisk 1 cup all-purpose flour with 2 Tbsp taco seasoning.
- Working in batches, dip 1¾ lb tilapia strips into the egg, then coat thoroughly in the flour mixture. Place on the baking sheet.
- Spray the top of the breaded fish with nonstick cooking spray.
- Bake for 20–25 minutes, flipping halfway with a spatula, until golden brown and crisp. Remove and set aside.
Tip: Cut tilapia into uniform strips for even cooking; spray lightly to enhance crispiness.
Step 2: Make the Cabbage Slaw
- In a large bowl, toss together 2 cups shredded red cabbage, 2 cups shredded green cabbage, 2 shredded carrots, 1 thinly sliced red onion, 1 minced jalapeño, zest and juice of 1 lime, ¼ cup rice vinegar, and 2 Tbsp extra-virgin olive oil.
- Season with kosher salt and black pepper to taste. Set aside.
Tip: Shred cabbage and carrots thinly (use a mandoline for ease); toss just before serving for maximum crunch.
Step 3: Make the Lime Sour Cream
- In a small bowl, whisk ¾ cup sour cream with the zest and juice of 1 lime until smooth. Set aside.
Tip: Adjust with a splash of water if the sauce is too thick; refrigerate until ready to use.
Step 4: Prepare the Tortillas
- Heat a large skillet over medium heat.
- Working in batches, toast 2–3 corn tortillas at a time for 1 minute per side until lightly browned. Repeat until all 12 tortillas are toasted.
Tip: Keep tortillas warm in a clean towel or tortilla warmer; don’t over-toast to avoid cracking.
Step 5: Assemble and Serve
- Place 3 tortillas on each of four plates.
- Add 1–2 pieces of crispy fish to each tortilla.
- Top each taco with 2–3 Tbsp cabbage slaw and drizzle with 1–2 tsp lime sour cream.
- Garnish each plate with ¼ cup chopped fresh cilantro.
- Serve immediately.
Tip: Assemble just before serving to keep tortillas soft and slaw crisp.
FAQs
1. Can I use a different fish?
Yes! Swap tilapia with cod, haddock, or mahi-mahi; cut into strips and cook as directed.
2. Is this dish keto-friendly?
With flour and corn tortillas, it’s not keto-friendly (~15–20g net carbs per serving). Use almond flour and keto tortillas for keto (~2–3g net carbs).
3. Can I make it vegan?
Yes! Use tofu or jackfruit instead of fish; swap sour cream with vegan sour cream.
4. Why is my fish not crispy?
- Ensure fish is patted dry before breading.
- Spray generously with cooking spray for crispiness.
- Bake on a wire rack (if available) to allow air circulation.
5. Can I make this ahead?
Yes! Prep slaw, sour cream, and bread fish up to 1 day ahead; bake and toast fresh.
6. How long does it last?
Fish, slaw, and sour cream last in the fridge for 2 days; store separately.
7. Can I grill the fish instead?
Yes! Grill breaded fish strips on a preheated grill (400°F) for 3–4 minutes per side.
8. What’s the best way to serve it?
Serve hot with warm tortillas, paired with a keto-friendly side like cucumber salad or grilled zucchini, garnished with extra cilantro or lime wedges.