Panko-Crusted Fish Tacoswith red cabbage slaw
These crunchy fish tacos are a family favorite. You'll be amazed by quickly they are to make, and kids will think these are better than fish sticks! Enjoy with a healthy, tangy slaw. For a video demo of this cooking technique, click here.
- Tilapia - 1.5 lbs, sliced
- Egg - 1, whisked
- Paprika - 1 tsp + 1 Tbsp
- Panko breadcrumbs - 1 cup ((find in the ethnic aisle))
- Cumin - 1/2 Tbsp
- Cooking spray
- Avocados - 1, sliced
- Limes - 1, sliced
- Tortillas - 8
- Creme fraiche / sour cream - 1/4 cup
- Red cabbage - 1/2 head, sliced thinly
- Carrots - 1, grated
- White / red wine vinegar - 2 Tbsp
- Cumin - 1/4 tsp
- Honey - 1 tsp
- Cooking oil - 4 Tbsp
- Preheat oven to 400F (204C) degrees
- Whisk egg with 1 tsp. (5 ml) paprika and a pinch of kosher salt. Pour over fish and toss thoroughly
- Combine panko, 1 tbs. (15 ml) paprika, 1/2 tbs. (7 ml) cumin, 1/2 tsp. (2.5 ml) kosher salt in a Ziploc bag that can hold the fish. Place fish in the bag and shake around until the panko is distributed.
- Spray a sheet pan with some cooking oil. Spread fish out onto sheet pan in 1 even layer, and then spray with some more cooking oil. Bake for 12 to 15 minutes, until panko is golden brown. Slice avocado and lime into segments while fish bakes
- Warm tortillas according to package instructions. Fill warmed tortillas with your fish, cabbage slaw, avocados, and cream. Enjoy with a fresh squeeze of lime juice
This meal has 148 reviews
Fish needs more kick, but simple great dinner option.
Will make this again, a kid favorite!
The original recipe is a little bland. I added some black beans and salsa to spice things up. Overall not a bad dish.
The slaw and fish need extra salt, but it was good. Husband and middle child loved it. I really enjoyed it, but it needs some more stronger flavors next time.
A little bland. The picture has jalapenos, which the recipe didn't. Probably would of been better with them.
This is a staple in our home. We have it over and over again and everyone loves it!