Crunchy oven-baked fish strips meet cool cabbage and a lime yogurt sauce in these easy tacos. Toasting the crumbs first helps the coating turn golden without deep-frying. Assemble just before eating to keep the contrast of textures.
Serves 4 • Prep: 25 minutes • Cook: 15 minutes
Ingredients
- 1 lb (450 g) firm white fish such as cod, cut into thick strips
- 1 cup panko breadcrumbs
- 2 tablespoons oil, divided
- ½ cup flour
- 1 egg, beaten
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 small tortillas
- 2 cups finely shredded cabbage
- ½ cup plain Greek yogurt
- 2 tablespoons lime juice, divided
- ¼ teaspoon garlic powder
Instructions
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