Description

A quick and flavorful weeknight dinner featuring baked or air-fried crispy white fish served over corn tortillas with a zesty, creamy cabbage slaw and fresh avocado.

Ingredients

Scale

6 oz white fish fillets (cod, tilapia, or haddock), thawed and patted dry
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp avocado oil or olive oil
2 cups shredded cabbage (green and purple mix)
1/4 cup red onion, thinly sliced
2 tbsp fresh cilantro, chopped
2 tbsp lime juice (freshly squeezed)
2 tbsp mayonnaise
1 tsp honey
4 small corn tortillas
1 avocado, sliced or diced
Hot sauce (optional, for serving)

Instructions

Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C).
Set up a breading station with three shallow dishes: one with flour mixed with half the seasonings, one with beaten eggs, and one with panko mixed with remaining seasonings.
Pat fish fillets dry and cut into 2-inch pieces. Season lightly with salt and pepper.
Dredge each piece of fish in flour, dip in egg, then press firmly into panko to coat evenly.
Place coated fish on a wire rack set over a baking sheet. Brush or spray tops with avocado oil.
Bake for 10-12 minutes or air fry for 8-10 minutes (flipping halfway), until fish is opaque, flakes easily, and reaches 145°F.
While fish cooks, combine shredded cabbage, red onion, and cilantro in a bowl.
Whisk together lime juice, mayonnaise, honey, and remaining seasonings to make the dressing.
Toss the dressing with the cabbage mixture until evenly coated.
Warm tortillas in a dry skillet or microwave.
Assemble bowls by placing a warm tortilla in a bowl, adding slaw, crispy fish, sliced avocado, and a drizzle of hot sauce.
Serve immediately.

Notes

Ensure fish is patted completely dry before breading to prevent sogginess. Do not overcrowd the baking sheet; cook in batches if necessary. For meal prep, store fish and slaw in separate containers to maintain texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl per person
Calories: 350
Sugar: 6
Sodium: 450
Fat: 12
Saturated Fat: 2
Carbohydrates: 35
Fiber: 5
Protein: 25

Keywords: fish tacos, crispy fish, weeknight dinner, healthy seafood, taco bowls, quick meals, baked fish, slaw recipe