California-Style Fish Tacos
with avocado / lime slaw / spinach salad
Panko breading gives the fish in these tacos a crunchy crust that is a great contrast to creamy Sriracha yogurt sauce and crisp slaw.
Ingredients
- Yogurt, plain or Greek - 1/2 cup
- Sriracha - 3 tsp (sub any hot sauce)
- Lime juice - 2 tsp + 2 tsp
- Coleslaw mix - 5 oz
- Oil, cooking - 1 Tbsp
- Sugar - 1/2 tsp
- Tilapia - 1 lb, 2” / 5 cm thick pieces
- Avocados - 1, sliced
- Foil - for baking
- Butter - 3 Tbsp
- Salt - 1/4 tsp
- Garlic powder - 1/4 tsp
- Panko breadcrumbs - 2/3 cup
- Limes - 1/2, wedges
- Cilantro - 2 Tbsp, chopped
- Tortillas, taco-sized corn or flour - 8
- Tomatoes, medium - 1, chopped
- Mustard, Dijon - 2 tsp
- Vinegar, red wine - 1 Tbsp
- Paprika - 1/4 tsp
- Oil, cooking - 3 Tbsp
- Spinach, baby - 5 oz
- Pepitas / pumpkin seeds - 1/4 cup
Nutrition Facts
Prep
- Make Sriracha yogurt sauce - If prepping right before cooking, get oven heating before continuing with prep. Whisk together yogurt, Sriracha, and first part of lime juice. (Can be done up to 5 days ahead)
- Dress slaw - Combine coleslaw mix with second part of lime juice, oil (portion for tacos), and sugar. (Can be done up to 2 days ahead)
- Fish - Rinse and pat dry. Slice into 2” / 5 cm strips.
- Tomatoes / Avocados - Prep as directed.
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Make
- Heat oven to 400F / 204C degrees.
- Line a sheet pan with foil and brush with some oil. Spread fish out in a single layer.
- Melt butter and combine with salt, garlic powder, and panko. Gently press panko crust onto fish strips.
- Bake fish until cooked through, 9 to 11 minutes.
- While fish is baking, in a large mixing bowl whisk together mustard, vinegar, and paprika. Add oil (portion for salad) while whisking. Top vinaigrette with tomatoes, spinach, and pepitas. Wait to toss until right before serving.
- Slice limes into wedges and chop cilantro.
- Warm tortillas according to package instructions.
- Taste slaw and season to taste with some salt and pepper.
- Fill tortillas with slaw, fish, and avocados. Top with Sriracha yogurt sauce and cilantro and serve with lime wedges. Enjoy with salad on the side.
Nutrition Facts
Reviews
Ratings
25 reviews
*Vegetarian/gluten free review* Great meal, enjoyed by all. Be sure to adjust the spice level of the yogurt sauce for those dining with you - it sits at about a 3+ on a scale of 5 as directed. Also be aware of how fast the hearts of palm cool once removed from the oven. Serve quickly! Made this once before, it was ok. This time is was sure to remove the soft parts of the palm before breading and baking and it made a WORLD of difference. I've been instructed to make this particular meal once a week now. Thank you Cook Smarts!!!!
0 HelpfulThis was great. The salad could have been a little more flavorful. I would try more vinegar or balsamic instead next time.
0 Helpfuladded more taco fixings (avocado, cilantro) which really helped, liked the texture of the hearts of palm
0 HelpfulThought the whole thing was pretty bland. Yogurt dressing helped, but the slaw and fish could have been more flavorful. Salad was ok, but a little too heavy on the mustard flavor for my taste. I love fish tacos, and several other online recipes I've tried were better than this. Best thing about it is that it was fast and easy to make and pretty healthy.
0 Helpful