Baked Panko-Crusted Tilapia Tacos with Cilantro-Lime Slaw

How to Make Baked Panko-Crusted Tilapia Tacos with Cilantro-Lime Slaw

1. 1

   Step 1: Make the cilantro-lime slaw

   Toss the shredded cabbage with the Greek yogurt, juice of 1 lime, and chopped cilantro in a bowl until evenly coated. Season to taste with a pinch of the seasoning mix (or salt and pepper) and let sit while you prepare the fish so flavors meld.

   For this step

   • 3 cupsGreen cabbage, shredded
   • 1/2 cupPlain Greek yogurt (for slaw dressing)
   • 1/2 cupFresh cilantro, chopped
   
2. 2

   Step 2: Prep and season the tilapia

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment or a lightly oiled rack. Pat the tilapia dry, then rub both sides with the seasoning mix and a little lime zest if desired; set aside to rest for a minute.

   For this step

   • 1 1/2 teaspoonsSeasoning mix (kosher salt, black pepper, smoked paprika, garlic powder, chili powder)
   • 1 1/2 lbTilapia fillets
   
3. 3

   Step 3: Coat the fish with panko

   Beat the egg in a shallow dish. In another shallow bowl, mix the panko with the olive oil until moistened. Dip each fillet in the beaten egg, then press into the panko to adhere a generous crust, coating both sides and placing each piece on the prepared pan.

   For this step

   • 1 1/2 cupsPanko breadcrumbs
   • 1 largeEgg, beaten
   • 2 tablespoonsOlive oil
   
4. 4

   Step 4: Bake until crisp and cooked through

   Bake the panko-crusted tilapia in the preheated oven for 12–14 minutes, until the crust is golden and the fish flakes easily with a fork (internal temperature about 145°F/63°C). If you want extra browning, broil 1–2 minutes at the end while watching closely.
   
5. 5

   Step 5: Warm tortillas and assemble tacos

   Warm the tortillas on a dry skillet or wrapped in foil in the oven for a few minutes. Flake the baked tilapia into pieces, divide among tortillas, top with a generous scoop of cilantro-lime slaw, squeeze remaining lime over the tacos, and garnish with extra cilantro.

   For this step

   • 8 countCorn tortillas (6-8 inch)

1. Toss the shredded cabbage with the Greek yogurt, juice of 1 lime, and chopped cilantro in a bowl until evenly coated. Season to taste with a pinch of the seasoning mix (or salt and pepper) and let sit while you prepare the fish so flavors meld.
2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment or a lightly oiled rack. Pat the tilapia dry, then rub both sides with the seasoning mix and a little lime zest if desired; set aside to rest for a minute.
3. Beat the egg in a shallow dish. In another shallow bowl, mix the panko with the olive oil until moistened. Dip each fillet in the beaten egg, then press into the panko to adhere a generous crust, coating both sides and placing each piece on the prepared pan.
4. Bake the panko-crusted tilapia in the preheated oven for 12–14 minutes, until the crust is golden and the fish flakes easily with a fork (internal temperature about 145°F/63°C). If you want extra browning, broil 1–2 minutes at the end while watching closely.
5. Warm the tortillas on a dry skillet or wrapped in foil in the oven for a few minutes. Flake the baked tilapia into pieces, divide among tortillas, top with a generous scoop of cilantro-lime slaw, squeeze remaining lime over the tacos, and garnish with extra cilantro.