Dessert
Crispy Oven-Fried Fish Tacos
Golden cod strips emerge from the oven with a crackling crust of cereal flakes and whole wheat crumbs that shatters to reveal tender, flaky fish. Each bite mingles the crisp coating with creamy avocado and bright, tangy slaw tucked inside warm tortillas.
- Total
- 55 min
- Prep
- 45 min
- Cook
- 10 min
- Serves
- 8
Nutrition per Serving
- Calories
- 496
- Protein
- 27g
- Carbs
- 65g
- Fat
- 18g
- Fiber
- 15g
- Sugar
- 7g
- Sodium
- 472mg
Ingredients
- Cooking spray
- 1 cup whole-grain cereal flakes
- 3/4 cup dry whole-wheat breadcrumbs
- 3/4 tsp ground pepper, divided
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt, divided
- 1/2 cup all-purpose flour
- 2 large egg whites
- 2 tbsp water
- 1 lb cod, cut into 1/2-by-3-inch strips (cut in half horizontally, if very thick)
- 2 tbsp avocado oil
- 2 tbsp unseasoned rice vinegar
- 3 cup coleslaw mix
- 1 avocado, diced
- 8 corn tortillas, warmed
- Pico de gallo
Instructions
- Preheat oven to 450 degrees F. Set a wire rack on a baking sheet; coat with cooking spray.
- Place cereal flakes, breadcrumbs, 1/2 teaspoon pepper, garlic powder, paprika and 1/4 teaspoon salt in a food processor and process until finely ground. Transfer to a shallow dish.
- Place flour in a second shallow dish. Whisk egg whites and water together in a third shallow dish. Dredge each piece of fish in the flour, dip it in the egg white mixture and then coat on all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.
- Meanwhile, whisk oil, vinegar and the remaining 1/4 teaspoon each pepper and salt in a medium bowl. Add coleslaw mix and toss to coat.
- Divide the fish, coleslaw mix and avocado evenly among tortillas. Serve with pico de gallo, if desired.