Crunchy Baked Fish Tacos with Pineapple-Cucumber Slaw

Make it

Instructions

1. 01

   Heat the oven and ready the baking sheet

   Set an oven rack in the middle position and heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper; set it beside the stove so the coated strips can go straight onto it. | Why: A fully heated oven and a ready tray help the coating turn crisp without delaying the bake.

2. 02

   Make the pineapple-cucumber slaw

   Wash and dry 1 cucumber, 1 lime, and 1/4 cup cilantro. Dice the cucumber; cut and squeeze the lime; chop the cilantro. If needed, dice 1 cup pineapple chunks into small pieces. Toss them in a bowl with 2 cups shredded green cabbage and 1/4 tsp kosher salt. Refrigerate the slaw while you prepare the fish. | Why: A short rest lets the flavors mingle while the cabbage stays crunchy.

3. 03

   Stir together the lime sauce

   Wash and dry 1 lime, then halve and squeeze it into a small bowl. Stir in 1/3 cup mayonnaise and 1 tsp hot sauce until smooth. Refrigerate until serving. | Why: The creamy, tangy sauce balances the sweet slaw and crunchy coating.

4. 04

   Coat the fish and oil the tray

   Pat 1 lb cod fillets dry with paper towels and cut into 8 similar-size strips. In a shallow bowl, mix 1/3 cup all-purpose flour, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Beat 2 eggs in a second bowl; put 1 cup panko breadcrumbs in a third. Working one strip at a time, coat in the flour mixture, dip in the beaten eggs, and press into the crumbs. Brush half of 2 tbsp olive oil over the parchment, arrange the strips in a single layer with space between them, and brush the remaining oil lightly over their tops. Wash your hands, bowls, and work surface after handling the raw fish and egg. | Why: Dry fish grips the coating, and oil on both sides helps it brown evenly.

5. 05

   Bake until golden

   Slide the baking sheet into the hot oven and bake for 14–17 minutes, carefully flipping the strips with a clean spatula after about 8 minutes. The crust should be golden and crisp, and the thickest part of the fish should reach 145°F (63°C) on an instant-read thermometer. If it needs longer, continue baking and check every 2 minutes. | Why: Flipping crisps the underside; checking the center prevents undercooking.

6. 06

   Warm the tortillas while the fish finishes

   During the final 5 minutes of baking, heat a clean, dry large skillet over medium heat. Warm 8 small corn tortillas, two at a time, for about 30 seconds per side, until pliable with a few toasted spots. Stack them in a clean kitchen towel to keep warm. | Why: Warm tortillas bend around the filling instead of cracking.

7. 07

   Assemble and serve

   Remove the cooked fish from the oven and let it stand for 2 minutes. Divide the strips among the warm tortillas, spoon on the chilled slaw, and finish with the lime sauce. Serve immediately while the crust is crisp. | Why: A brief rest makes the fish easier to handle, and last-minute assembly preserves the crunch.