Description
A quick, healthy, and mess-free weeknight dinner featuring cornmeal-crusted baked white fish served with a fresh, tangy cilantro slaw. Ready in just 30 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 lbs white fish fillets (cod, tilapia, or mahi-mahi), cut into 2-inch chunks
- 1 cup fine or medium cornmeal
- 1/2 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 2 large eggs, beaten
- 2 tablespoons olive oil or avocado oil
- 1 small head green cabbage (about 1 lb), shredded
- 1 large bunch cilantro, chopped
- 3–4 limes, juiced (about 1/4 cup)
- 1/2 medium red onion, finely diced
- 1 ripe avocado, diced
- 12–16 small corn tortillas
- Sea salt to taste
Instructions
- Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Prepare the slaw: In a large bowl, combine shredded cabbage, diced red onion, and chopped cilantro. In a small jar, shake together lime juice, a pinch of salt, and a drizzle of olive oil. Pour over the cabbage mixture and toss well. Let sit while preparing the fish.
- Pat fish fillets dry with paper towels. In a shallow dish, mix flour with smoked paprika, cumin, garlic powder, salt, and pepper.
- Set up a coating station with three shallow dishes: one with the flour mixture, one with beaten eggs, and one with cornmeal.
- Dredge each piece of fish in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the cornmeal to coat all sides.
- Place coated fish pieces on the prepared baking sheets, ensuring they are not touching. Brush tops lightly with olive oil.
- Bake for 12-15 minutes, flipping halfway through, until fish is opaque, flakes easily, and coating is golden brown.
- While fish bakes, warm tortillas in a dry skillet or microwave.
- Assemble tacos by dividing slaw among tortillas, topping with crispy fish, diced avocado, and a squeeze of fresh lime. Serve immediately.
Notes
Do not crowd the pan to ensure the fish crisps rather than steams. Pat the fish dry before coating to help the cornmeal adhere. The slaw can be made up to 4 hours ahead; add avocado just before serving to prevent browning. For a spicy version, add jalapeño to the slaw or chipotle powder to the coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos per serving
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 35
- Fiber: 6
- Protein: 25
Keywords: fish tacos, baked fish, cilantro slaw, weeknight dinner, healthy dinner, cornmeal fish, easy tacos, white fish recipes