Crispy Baked Fish Tacos with Margarita Slaw

This is most definitely the time of year when I start craving quick and healthy meals and with the longer days and gorgeous weather, I don’t want to spend a ton of time cooking dinner.  That’s where these crispy baked fish tacos with margarita slaw come in.  A quick dip and roll through a basic flour-egg-panko trio and then 12-15 minutes in a high-heat oven is all this fish needs.  I considered using our favorite beer-battered fish for these tacos but they do take a little extra time and contain considerably more calories than I was willing to sacrifice.

Crispy Baked Fish Tacos with Margarita Slaw

While my crispy fish tacos were stellar with some super easy margarita slaw (see also: honey lime grilled shrimp for more on my love of this margarita slaw) and a drizzle of sour cream, Kyle ate the fish as traditional fish sticks with some tartar sauce.  One baked fish sticks recipe eaten two ways!  We both declared the fish to be one of the best “keeper” recipes we had in ages and since I’m a total sucker for tacos of all sorts, this one absolutely makes the list of favorite taco recipes now too.

Crispy Baked Fish Tacos with Margarita Slaw

Yield: 4-6 servings

Ingredients

    For the crispy baked fish sticks:
  • 1 lb boneless cod or halibut fillets, cut into strips
  • 2 tbsp vegetable oil
  • 1 ½ cups panko bread crumbs, lightly toasted if desired
  • 1 tsp Kosher salt
  • ¼ tsp cayenne pepper
  • ¼ cup all-purpose flour
  • 2 large eggs
  • For the margarita slaw:
  • 12 oz (about 7 cups) coleslaw or rainbow salad mix
  • 1/3 cup chopped fresh cilantro
  • ¼ cup vegetable oil
  • Dash of sesame oil
  • 3 tbsp fresh lime juice
  • 1 tbsp freshly squeezed orange juice
  • ½ tsp lime zest
  • 1 shot Tequila
  • Dash of Tobasco sauce or other hot sauce
  • Salt and black pepper, to taste
  • For serving:
  • Flour tortillas or hard taco shells
  • Chopped scallions or chives
  • Sour cream
  • Lime wedges

Instructions

  1. To make the crispy baked fish sticks: Preheat oven to 450° F. Position an oven rack in the top third of the oven. Coat the bottom of a baking sheet with vegetable oil (a pastry brush helps here).
  2. In three shallow dishes: stir the panko, salt, and cayenne together in one dish, whisk the eggs in the second dish, and add the flour to the third dish. Roll each piece of fish in the flour, tapping off the excess, then coat each piece with egg, and lastly, coat each piece in panko. Press the panko lightly onto the fish pieces to ensure it sticks well before placing them on the baking sheet. Bake for 12-15 minutes, flipping the pieces halfway through.
  3. To make the margarita slaw: Place cabbage and cilantro in a large bowl. In a small bowl, whisk together the oils, lime and orange juices, lime zest, tequila, and Tobasco. Pour over cabbage and toss to coat completely. Season with salt and pepper to taste.
  4. To assemble: Layer the slaw on top of a tortilla, top with couple of hot fish sticks, drizzle with sour cream, and sprinkle on some chopped scallions. Serve with lime wedges.

Source

Smells Like Home original | crispy baked fish sticks adapted from The Comfort of Cooking | margarita slaw adapted from this recipe

http://www.smells-like-home.com/2014/04/crispy-baked-fish-tacos-with-margarita-slaw/

 

Crispy Baked Fish Tacos with Margarita Slaw

  • Prep Time: 30min
  • Cook Time: 12-15min
  • Yield: 4-6 servings

Ingredients

For the crispy baked fish sticks:
1 lb boneless cod or halibut fillets, cut into strips
2 tbsp vegetable oil
1 ½ cups panko bread crumbs, lightly toasted if desired
1 tsp Kosher salt
¼ tsp cayenne pepper
¼ cup all-purpose flour
2 large eggs

For the margarita slaw:
12 oz (about 7 cups) coleslaw or rainbow salad mix
1/3 cup chopped fresh cilantro
¼ cup vegetable oil
Dash of sesame oil
3 tbsp fresh lime juice
1 tbsp freshly squeezed orange juice
½ tsp lime zest
1 shot Tequila
Dash of Tobasco sauce or other hot sauce
Salt and black pepper, to taste

For serving:
Soft flour or corn tortillas, or hard taco shells
Chopped scallions or chives
Sour cream
Lime wedges

Instructions

  • 01

    To make the crispy baked fish sticks: Preheat oven to 450° F.  Position an oven rack in the top third of the oven.  Coat the bottom of a baking sheet with vegetable oil (a pastry brush helps here).

  • 02

    In three shallow dishes: stir the panko, salt, and cayenne together in one dish, whisk the eggs in the second dish, and add the flour to the third dish.  Roll each piece of fish in the flour, tapping off the excess, then coat each piece with egg, and lastly, coat each piece in panko. Press the panko lightly onto the fish pieces to ensure it sticks well before placing them on the baking sheet.  Bake for 12-15 minutes, flipping the pieces halfway through.

  • 03

    To make the margarita slaw: Place cabbage and cilantro in a large bowl. In a small bowl, whisk together the oils, lime and orange juices, lime zest, tequila, and Tobasco. Pour over cabbage and toss to coat completely. Season with salt and pepper to taste.

  • 04

    To assemble: Layer the slaw on top of a tortilla, top with couple of hot fish sticks, drizzle with sour cream, and sprinkle on some chopped scallions.  Serve with lime wedges.

Smells Like Home original | crispy baked fish sticks adapted from The Comfort of Cooking | margarita slaw adapted from this recipe

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  • April 19, 2014 at 12:00 PM

    These look so good! I love fish tacos but never make them at home. That is going to change this week.

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