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Crispy fish tacos in warm tortillas topped with lime slaw, chipotle crema, cilantro and avocado

Crispy Fish Tacos with Lime Slaw

Cornmeal and panko crusted white fish baked or pan fried until crispy, served in warm tortillas with lime slaw and chipotle crema.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

Fish
  • 1 1/2 pounds cod or other white fish cut into 1-inch strips (680 g)
  • 1/2 cup all-purpose flour 60 g
  • 2 large eggs beaten
  • 3/4 cup panko breadcrumbs 45 g
  • 1/4 cup yellow cornmeal 35 g
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 2 tablespoons avocado oil for brushing or spraying
Lime slaw
  • 3 cups shredded green and red cabbage about 210 g
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 scallions thinly sliced
  • 2 tablespoons fresh cilantro chopped
  • 1/4 teaspoon kosher salt
Chipotle crema
  • 1/2 cup Greek yogurt or sour cream 120 g
  • 2 tablespoons mayonnaise
  • 1 chipotle pepper in adobo minced, plus 1 teaspoon sauce
  • 1 tablespoon lime juice
To serve
  • 8 small tortillas corn or flour
  • 1 avocado sliced
  • 1 lime cut into wedges

Method
 

  1. Preheat the oven to 450°F (230°C) and set an oiled wire rack on a rimmed baking sheet.
  2. Toss the cabbage with the lime juice, olive oil, scallions, cilantro and salt. Let it rest 10 minutes.
  3. Stir together the yogurt, mayonnaise, chipotle, adobo sauce and lime juice for the crema.
  4. Pat the fish dry and season with salt. Mix the panko, cornmeal and spices in a shallow dish.
  5. Dredge the fish in flour, then egg, then press into the crumb mixture. Place on the rack and brush or spray with oil.
  6. Bake 12 to 15 minutes, flipping once, until golden, opaque, flaky and 145°F (63°C). Or pan fry in 1/4 inch of hot oil for 2 to 3 minutes per side.
  7. Warm the tortillas and fill with fish, slaw, crema, avocado and cilantro. Serve with lime wedges.

Notes

Doneness: Fish is done at 145°F (63°C) when opaque and flaky.
Make ahead: Prepare the crema up to 4 days ahead and the slaw ingredients separately up to 2 days ahead.
Nutrition is an estimate for 2 tacos per serving.