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Crispy baked fish tacos

Panko-coated cod bakes in the oven for fish tacos with cabbage slaw and lime yogurt. About 30 minutes; serves four.

About 30 minutes · serves 4

By Forkast. This recipe has not been kitchen-tested; timing is an estimate.

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Warm tortillas filled with crispy baked cod, cabbage slaw, and lime-yogurt sauce.
AI-generated recipe illustration

Let’s make dinner

  1. 1

    Make the lime slaw

    Mix cabbage with ½ cup yogurt, zest and juice of 1 lime, and a pinch of salt. Stir remaining yogurt with juice from half the second lime for drizzling.

  2. 2

    Bread the fish

    Heat oven to 425°F. Cut cod into thick strips and pat dry. Coat in seasoned flour, beaten egg, then panko mixed with oil. Place on a lined sheet pan.

  3. 3

    Bake, check, and build

    Bake 12–15 minutes until crisp and the cod reaches 145°F and flakes easily. Warm tortillas. Add slaw, fish, yogurt drizzle, and lime wedges.

Panko gives these cod strips crunch in the oven, while the same yogurt mixture handles the slaw and drizzle. Keep raw fish and breading tools separate from ready-to-eat ingredients, and bake fish to 145°F until opaque and flaky. Contains fish, egg, wheat, and milk.

Questions before you cook

How do I help the coating stick?

Pat the cod dry, then coat in flour, beaten egg, and finally the panko-oil mixture. Lay the strips on the lined pan without stacking.

What temperature should the fish reach?

The method specifies 145°F in the cod, checked with a thermometer. Baking time depends on strip thickness.

Substitutions and ingredient choices

Another firm white fish is an untested alternative to cod. Thickness can change the cooking time; use temperature rather than time alone.

How should I store and reheat leftovers?

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.

Keep slaw and yogurt chilled and separate. Reheat fish in the oven, check its temperature, and assemble tacos afterward.

USDA: Leftovers and Food Safety

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