These Healthy Fish Tacos are baked to perfection and coated with a yummy coconut panko. The best easy weeknight dinner recipe for the entire family! Pair with my Mango Avocado Salsa and Sriracha for the perfect finish!
Preheat oven to 375 degrees. Combine Panko, shredded coconut, sea salt, pepper, garlic powder, paprika, and cayenne pepper in a wide shallow bowl and stir to combine. Set Aside.
Slice cod into 8 equal finger shaped pieces and dip into the breading mixture pressing and coating completely. Set on a Pam sprayed baking rack on a cookie sheet and repeat until all fish is coated. When ready, bake on the center rack for 15-20 minutes until fish is crispy and starting to turn golden. If you want the fish extra crispy, broil on high for 2-3 minutes after baking.
While the fish is baking, combine shredded cabbage, lime juice, sea salt, cilantro in a bowl and toss to combine. Set aside until ready to serve. If using Mango Avocado Salsa, see recipe and prep as well. Finally, warm tortillas in damp paper towels for 30 seconds until warm and steamed.
When fish is done baking, take a tortilla and top with cabbage slaw, then a piece of fish, then Mango Avocado Salsa and Sriracha if using. Repeat and serve warm. Enjoy!