Crispy Baked Fish Tacos with Cabbage Slaw

Instructions

1. 1

   Preheat the oven to 425°F (220 °C).

2. 2

   Prepare a baking sheet by lining it with parchment paper.

3. 3

   In a shallow bowl, combine 1/2 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add 2/4 tsp salt and 1/4 tsp cayenne pepper (optional).

4. 4

   In another bowl, beat 2 large eggs until well combined.

5. 5

   In a third bowl, place 1 cup panko breadcrumbs.

6. 6

   Dip each fish fillet in the flour mixture, then the egg, and finally coat with panko breadcrumbs, pressing gently to adhere.

7. 7

   Place the coated fish fillets on the prepared baking sheet and lightly spray with cooking spray.

8. 8

   Bake in the preheated oven for 15-20 minutes, or until the fish is crispy and cooked through.

9. 9

   While the fish is baking, prepare the cabbage slaw by combining 2 cups shredded cabbage, 1/2 cup grated carrots, and 1/4 cup chopped cilantro in a large bowl.

10. 10

    In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp lime juice, 1 tsp honey, and 1/4 tsp cayenne pepper (if using). Pour the dressing over the cabbage mixture and toss to combine.

11. 11

    Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

12. 12

    To assemble the tacos, place pieces of the crispy fish in each tortilla and top with the cabbage slaw. Serve with lime wedges on the side.