Name: BEST Easy Fish Tacos & Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb tilapia fillets; ¾ cup whole wheat panko bread crumbs; 1 tbsp all seasoned salt; 2 tsp olive oil; 3 tsp lemon; 2 garlic cloves, minced; 6 flour or corn tortillas; tartar sauce; 3 tbsp olive oil; 2 tbsp rice wine vinegar; 1 clove garlic, minced (OR ½ tsp of garlic powder); salt; pepper; 1 cup precut coleslaw mix (I use *Mann's Broccoli Cole Slaw -The Original)

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}

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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!