Cornmeal-crusted and baked to perfection, these crispy fish tacos satisfy a craving for crunchy fish tacos with all the flavor - no deep-frying needed!
Fish Tacos: Preheat oven to 425°F. Lightly spray a sheet pan with oil or cooking spray. Set aside.
In a shallow pan, stir the cornmeal and spices with a fork until blended. In a small bowl, whisk water and egg together. Pat the fish dry. Dip fish strips in the egg wash then the cornmeal mix. Press firmly to get it to stick. Add the fish strips to the prepared pan. Lightly mist the fish with cooking spray. Bake 10 minutes. While the fish bakes, make the slaw.
Honey Lime Cilantro Slaw: Add all ingredients except cabbage to a blender. Puree until smooth. Add salt to taste. In a medium bowl, toss the sauce and cabbage. Heat the tortillas in a dry skillet or get a slight char (as I have) by carefully heating them over an open flame using tongs.
Assemble the tacos
Add 1-2 fish strips to each tortilla. Top with the slaw, more lime juice, and sprinkle with fresh chopped cilantro.
Notes
Best fish for fried fish tacos:I like cod and flounder for this recipe. Use a firm white fish that can stand up to breading and baking. And I recommend a mildly flavored one like cod. Fish taco sauce substitutions:You can swap sour cream, mayo and whole/full fat Greek yogurt equally. Note that the mayo will be less tangy so you might want to adjust the honey accordingly.