Join the Cravings Crew

You’re attempting to view exclusive content only for members in the Craving Crew

Join the Cravings Crew

You’re attempting to view exclusive content only for members in the Craving Crew

Current Plan
Continue Shopping
Need help?
Estimated total
$0.00
Shipping & taxes calculated at checkout

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Free Shipping Over $79

Extra-Crunchy Oven-Baked Fish Tacos with Mango Slaw

SERVES: Makes 8 tacos PREP: 30 minutes TOTAL TIME: 45 minutes
Extra-Crunchy Oven-Baked Fish Tacos with Mango Slaw

Extra-Crunchy Oven-Baked Fish Tacos with Mango Slaw

SERVES: Makes 8 tacos PREP: 30 minutes TOTAL TIME: 45 minutes

With a creamy slaw inspired by Pepper’s famous papaya salad!

Having deep-fried fish tacos every night is a recurring dream, but that could feel a little heavy to do on the daily. You can still get that amazing crunch in the oven (or the air fryer) with panko and Parmesan–crusted fish tacos. You won’t believe how crispy it gets! The slaw on top is inspired by Pepper’s famous papaya salad, with a creamy twist. Pro tip: If you can’t find green papaya in your grocery store, a great substitute is unripe mango, which shreds up nicely for that lovely tart crunch.

For the fish:

  • ½ cup flour

  • ½ teaspoon sweet paprika, plus more for seasoning

  • ¼ teaspoon fine sea salt, plus more for seasoning 

  • ½ cup panko bread crumbs 

  • cup finely grated Parmigiano Reggiano cheese 

  • 1 tablespoon vegetable oil, plus more for baking sheet 

  • 1 egg, beaten

  • ½ pound thick whitefish fillets (like cod), cut into 1-inch by 3-inch strips 

  • 1 pinch finely ground black pepper

For the dressing and slaw:

  • cup mayonnaise

  • cup sour cream

  • 2 tablespoons lime juice

  • 1 ½ teaspoons chopped chipotle in adobo sauce (or more to taste)

  • ½ teaspoon finely grated lime zest

  • ½ teaspoon fish sauce, plus more to taste

  • 1 cup shredded young, unripe mango or green papaya

  • 2 cups shredded red cabbage

  • ½ cup shredded carrots

  • ¼ cup thinly sliced radishes

  • ½ cup cilantro leaves and tender stems

  • 8 (six-inch) flour tortillas

Shop this recipe

$108.00
This cream-colored stoneware has a minimal profile that mixes and matches with your existing serveware beautifully, and looks e...
$48.00
Versatile sheet pans are essential for everyone, but this sparkling champagne gold set will make your kitchen shine a little br...
$128.00
This richly colored knife block is the low-profile, high-quality answer to storing every knife you need in the kitchen. Chris...

You May also like

Premium
30 minutes | Serves 4

One-Skillet Orange Chicken

The right amount of sweet-and-spicy flavor and only one pan to clean.

Free
15 minutes | Serves 4 as an app or side dish

Japanese Cucumber Salad

Umami for everyone.

Premium
55 minutes | Serves 6 as a main course, 10 as an appetizer

Broccoli Cheddar Chicken Soup

Bread bowls optional but encouraged!

Free
1 hour (including cooling) | Serves 8

Veggie “Pizza” with French Onion Dip Spread

Meet your new picnic-ready appetizer—and your new fave way to eat your veggies.

shop by category