Fish Tacos

Oven-crisp cod with cabbage slaw and lime crema for eight

• Prep: 25 min
• Cook: 18 min
• Serves 8
• Difficulty: medium

Cod fillets bake with a panko crust until flaky, then tuck into warm corn tortillas with shredded cabbage, pico, and lime crema.

Why crews like it: Fresh and light but still filling. Assembly keeps the crew engaged and portions stay consistent.

Ingredients

• 3.5 lb cod fillets
• 2 cups panko breadcrumbs
• 1 cup all-purpose flour
• 3 whole large eggs
• 1 head green cabbage
• 1 cup Greek yogurt
• 0.25 cup lime juice
• 24 whole corn tortillas
• 2 cups pico de gallo
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1.5 tsp kosher salt

Instructions

1. Prep slaw and crema: Toss shredded cabbage with half the lime juice and a pinch of salt until lightly wilted but still crunchy. Stir yogurt with remaining lime for crema.
2. Set up breading station: Season flour with chili powder, garlic powder, and salt. Mix panko with 2 tbsp oil on a sheet pan for extra oven crispness.
3. Bread cod fillets: Pat cod dry. Dredge in flour, dip in egg, press into panko until fully coated with no bare spots showing through.
4. Bake until flaky: Bake at 425°F on a wire rack 14–18 minutes until crust is golden and fish flakes at 145°F with opaque flesh throughout.
5. Assemble tacos at the line: Break fish into strips. Fill warm tortillas with slaw, fish, pico, and crema. Fish should feel firm but moist, not dry or stringy.

Tonight's spread

• Black beans with cumin and cilantro.
• Baked tortilla chips with salsa verde.

Hall tips

• Pat fish extremely dry— moisture is the enemy of crispy panko.
• Double-stack tortillas for crews who want sturdier handhelds.
• Serve fish immediately; hold slaw and toppings separately.

Meal prep

Shred cabbage and mix slaw dressing ahead. Keep cod chilled until breading—warm fish makes coating slide off. Station: Bake fish on wire racks set over sheet pans for airflow and even crisping. Station: Warm tortillas wrapped in foil in a low oven so they stay flexible at the line. Station: Set taco bar: fish, slaw, pico, crema, hot sauce, lime wedges.

Leftovers

• Flake fish into a salad with slaw and extra crema.
• Fish tacos do not reheat well—plan portions carefully.

• Wire cooling racks
• Half-sheet pans
• Three shallow bowls

Related recipes

• Baked Cod Tray
• Blackened Cod Tacos
• Chipotle Lime Chicken Tacos

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