Happy Cinco De Mayo AND taco Tuesday! I have to be honest, it's a rainy cozy cold day here in Chicago and May has COMPLETELY snuck up on me... So did Tuesday 😂, but we're here now and we have tacos. These are the BEST Easy Fish Tacos & Slaw, so so easy to whip up when you spontaneously need them. Crispy panko bread crumbs give the perfect texture to the light flaky baked fish, coleslaw adds a refreshing crunch and tartar sauce is the glue that ties it ALL together.
My husband is actually the one behind this recipe and I love, love love it so much. Before I knew how to make it I referred to them as "Aidan's Super Terrific Fish Tacos" when I'd try to get him to make them 5 days in a row... but now I know the recipe, they're all mine and I can make them as much as I want! hahaha. They're the perfect feel good fresh meal to get on the table fast.
BEST TYPES OF FISH TO USE FOR FISH TACOS:
I used cod for this recipe, but any type of white fish will work!
- Tilapia
- Halibut
- Tilapia
- Mahi mahi
- Snapper
- Flounder
- Grouper
- OR shrimp (if you love shrimp tacos check out my FAVORITE spicy shrimp tacos→ recipe here)
Here’s How to Make the BEST Easy Fish Tacos & Slaw:
{printable version with measurements below}
- Preheat oven to 375°F and line baking sheet
- Pat fillets to dry them off a bit and in a separate small bowl stir together olive oil, lemon juice and minced garlic. Brush and generously glaze the fillets with mixture.
- Lightly season with season salt evenly across the fillets.
- Set up shallow bowl or plate with bread crumbs. Press fish fillets into bread crumbs until they're fully coated.
- Place breaded fillets on a lined baking sheet and bake them for 15 minutes. After 15 minutes turn your oven broiler on high and broil them for 2 minutes.
The Perfect Tortillas [2 ways]:
CRISPY FRIED TORTILLAS: Coat a large skillet with vegetable oil over high heat. Give enough time for oil to heat up and get hot. Add tortillas to skillet and cook to desired golden brown. Using a taco rack or upside down muffin tin position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).
TOASTED TORTILLAS LIGHTENED UP: Add tortillas to a large skillet over high heat to begin toasting them. Cook until golden brown, and place on a taco rack or upside down muffin tin. Position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).
Making the Slaw:
In a small bowl stir together olive oil, rice wine vinegar, minced garlic (or garlic powder) and salt. Pour oven coleslaw mix and toss together until evenly coated.*If you don't have coleslaw mix, but have these vegetables on hand make your own coleslaw using this recipe!
Combine:
- ½ large carrot, grated
- ½ large broccoli tree thinly chopped
- ¼ head red cabbage, thinly chopped
Taco Assembly:
Place your baked fish fillet on a golden brown tortilla then top it with coleslaw and tartar sauce. That's it! It's ready to serve!
EAT & ENJOY!
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Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll with cream cheese filling!
BEST Easy Fish Tacos & Slaw
Ingredients
- 1 lb tilapia fillets
- ¾ cup whole wheat panko bread crumbs
- 1 tablespoon all seasoned salt
- 2 teaspoon olive oil
- 3 teaspoon lemon
- 2 garlic cloves, minced
- 6 flour or corn tortillas
- tartar sauce
Coleslaw
- 3 tablespoon olive oil
- 2 tablespoon rice wine vinegar
- 1 clove garlic, minced (OR ½ teaspoon of garlic powder)
- salt
- pepper
- 1 cup precut coleslaw mix (I use *Mann's Broccoli Cole Slaw -The Original)
Instructions
- Preheat oven to 375°F and line baking sheet
- Pat fillets to dry them off a bit and in a separate small bowl stir together olive oil, lemon juice and minced garlic. Brush and generously glaze the fillets with mixture.
- Lightly season with season salt evenly across the fillets.
- Set up shallow bowl or plate with bread crumbs. Press fish fillets into bread crumbs until they're fully coated.
- Place breaded fillets on a lined baking sheet and bake them for 15 minutes. After 15 minutes turn your oven broiler on high and broil them for 2 minutes.
Heating the Tortillas (2 ways):
- CRISPY FRIED TORTILLAS: Coat a large skillet with vegetable oil over high heat. Give enough time for oil to heat up and get hot. Add tortillas to skillet and cook to desired golden brown. Using a taco rack or upside down muffin tin position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).
- TOASTED TORTILLAS LIGHTENED UP: Add tortillas to a large skillet over high heat to begin toasting them. Cook until golden brown, and place on a taco rack or upside down muffin tin. Position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).
Coleslaw Instructions:
- In a small bowl stir together olive oil, rice wine vinegar, minced garlic (or garlic powder) and salt. Pour oven coleslaw mix and toss together until evenly coated.
Taco Assembly:
- Place your baked fish fillet on a golden brown tortilla then top it with coleslaw and tartar sauce. That’s it! It’s ready to serve!
Notes
*If you don't have coleslaw mix, but have these vegetables on hand make your own coleslaw using this recipe!
Grate and combine:- ½ large carrot, grated
- ½ large broccoli tree thinly chopped
- ¼ head red cabbage, thinly chopped
Steve Comiskey
We love you!
Callie
Thanks Steve! ⭐️⭐️⭐️