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Crispy Cod Tacos
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Crispy Fish Tacos with Honey-Lime Cilantro Slaw

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!
Course Main Course
Cuisine American
Keyword fish tacos, healthy taco recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 (2 tacos each)
Calories 337kcal

Ingredients

Crispy Cod Tacos

  • 1 pound cod, cut into 1 inch strips
  • ¾ cup whole cornmeal
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t paprika powder
  • ¼ t cayenne pepper
  • ½ t ground black pepper
  • ½ t coarse salt
  • 1 large egg
  • ¼ cup water

Honey-Lime Cilantro Slaw

  • 4 cups shredded cabbage
  • ¼ cup plain Greek yogurt (at least 2%)
  • 1 lime, juiced
  • 2 cloves garlic
  • 2 T honey
  • ¼ t ground black pepper
  • ¼ t onion powder
  • ¼ cup fresh cilantro leaves (plus more for garnish)
  • salt to taste

Instructions

  • 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. 

Nutrition

Calories: 337kcal