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

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

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

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