Crispy Baked Fish Tacos with Avocado Lime Slaw and Pineapple Salsa
This recipe shows you how to make crispy baked fish tacos, complete with a creamy, spicy avocado-lime slaw and a fresh pineapple-jalapeño salsa.
Ingredients
- ripe avocado
- sour cream
- mayonnaise
- garlic
- lime
- salt
- sugar
- sriracha
- red cabbage
- pineapple
- jalapeño
- red onion
- lime
- mayonnaise
- eggs
- flour
- panko breadcrumbs
- salt
- black pepper
- garlic powder
- cod fillets
- olive oil spray
- flour tortillas
Method
- 1
Add the avocado, sour cream, mayonnaise, garlic cloves, lime juice, salt, sugar, and sriracha to a food processor or blender.
- 2
Blend until the sauce is smooth and creamy.
- 3
Thinly slice the red cabbage.
- 4
In a large bowl, combine the shredded cabbage with a portion of the sauce and mix until well-coated.
- 5
Place both the remaining sauce and the prepared slaw in the refrigerator to chill while you prepare the other components.
- 6
Finely chop the jalapeño and red onion.
- 7
Peel and chop the pineapple into small, bite-sized pieces.
- 8
Combine the chopped pineapple, jalapeño, and red onion in a bowl.
- 9
Squeeze fresh lime juice over the mixture and stir to combine.
- 10
Chill the salsa in the refrigerator.
- 11
Preheat your oven to 400°F (200°C).
- 12
Set up a breading station with two bowls. In the first bowl, whisk together the eggs and mayonnaise.
- 13
In the second bowl, combine the flour, panko breadcrumbs, salt, pepper, and garlic powder.
- 14
Pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
- 15
Cut the cod into approximately 2-inch pieces.
- 16
Working one piece at a time, dip the fish into the egg mixture, ensuring it's fully coated.
- 17
Dredge the egg-coated fish in the panko mixture, pressing gently to make sure it's well-covered.
- 18
Place the breaded fish pieces on a baking sheet.
- 19
Generously spray the top of each piece with olive oil spray.
- 20
Bake for 8 minutes. Remove from the oven, flip each piece, spray again with olive oil, and bake for another 5 minutes, or until the fish is crispy and flakes easily.
- 21
Warm your tortillas.
- 22
Spread a layer of the spicy avocado lime sauce onto a tortilla.
- 23
Place a piece of crispy baked fish on top of the sauce.
- 24
Top with a generous portion of the slaw.
- 25
Finish with a spoonful of the pineapple jalapeño salsa.
- 26
Fold and enjoy immediately.
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