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Panko-Crusted Fish Tacos
with red cabbage slaw

Active: 20 min Total: 30 min
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.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Panko-Crusted Fish Tacos:
  • 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 Slaw:
  • 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

Nutrition Facts

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Prep

  1. Fish - Rinse and dry with paper towels. Slice into ½” (1.25 cm) thick pieces
  2. Cabbage / Carrots – Prep as directed
  3. Slaw – Whisk together vinegar, cumin, honey, some salt, and oil. Toss with cabbage and carrots. Cover and refrigerate to let the flavors marinate

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Make

  1. Preheat oven to 400F (204C) degrees
  2. Whisk egg with 1 tsp. (5 ml) paprika and a pinch of kosher salt. Pour over fish and toss thoroughly
  3. 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.
  4. 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
  5. 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

Nutrition Facts

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