Crispy Beach Fish Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings (2 tacos each)
  • 1 cup panko bread crumbs
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp caynne pepper
  • 1 lb cod filets, cut into 1-inch wide strips
  • ½ tsp salt and black pepper, to taste
  • 1 egg, beaten
  • olive oil cooking spray
  • 8 (6-inch) corn tortillas
  • 1 cup shredded red cabbage
  • 2 radishes, thinly sliced
  • ¾ cup prepared guacamole
  • 1 lime, cut into wedges (optional, for serving)
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a shallow bowl, combine the panko, cumin, garlic powder, and cayenne; mix until well-combined.
  3. Season cod strips with salt and pepper. Working one at a time, dip into the egg, coating completely and allowing excess to drip off. Next, roll in the panko, coating all sides; place onto the prepared baking sheet. Mist the prepared fish with olive oil cooking spray.
  4. Bake fish for 10-12 minutes or until cooked through and golden.
  5. To assemble the tacos, place 2 ounces of fish into each tortilla and top with ⅛ cup cabbage, several radish slices, and 1½ tablespoons guacamole.
Recipe slightly adapted from Skinnytaste One and Done
Nutrition Information
Serving size: 2 tacos, as prepared Calories: 352 Fat: 9.3 Carbohydrates: 42.0 Sugar: 1.8 Sodium: 581 Fiber: 6.3 Protein: 28.3 Cholesterol: 85
Recipe by Prevention RD at