Crispy oven fried fish topped with delicious mango lime slaw, radishes, red onions, queso fresco and drizzled with jalapeno aioli on a freshly grilled corn tortilla. Street tacos at its best!
Oven Fried Fish Tacos with Mango Lime Slaw and Jalapeno Aioli
Making your own fish sticks with the quality fish of your choice is simply amazing! It’s easier than it looks, and cooks up so quickly. The seasonings added to the flour mixture bring a subtle flavor. The triple dip method keeps the breading on the fish, as well as creating a crisp texture without deep frying the fish. This baked method will become a family favorite!
Fish tacos need a good slaw and the added mangoes and lime in this recipe pair perfectly with the breaded fish. The jalapeno aioli level up the taco experience. In fact, the jalapeno aioli is so tasty that you will be using the leftovers on breakfast… lunch… and another dinner!
Ingredients in the Oven Fried Fish Tacos with Mango Lime Slaw and Jalapeno Aioli:
Oven Fried Fish Strips:
Fish: I prefer, cod, halibut, haddock. A good meaty fish will work best. If you crush the cornflakes extra fine, you could use petrale sole.
Corn flakes: The texture of cornflakes is what you are looking for. Cornflakes stay crunchy when baked.
All-purpose flour: You could use a different type of flour, as long as it coats the fish well during the first dipping.
Spices added to the flour: chili powder, smoked paprika, garlic powder, cumin, lemon-pepper, salt, cayenne pepper. Flour is an important first step in creating a crunchy breading that is baked instead of fried.
Egg mixture (eggs, flour, mayonnaise): Creating this mixture helps it stick to the fish dipped in flour. It is important in creating a crunchy coating and keeping the cornflakes stuck to the fish.
Mango Lime Slaw:
Cabbage and Carrot: Sliced thin and shredded.
Dressing: olive oil, freshly grated ginger, rice vinegar, cider vinegar, freshly-squeezed lime
Mango: A must have for this tasty fish taco!
Red onion: Gives that mellow onion flavor to the fish taco.
Jalapeno Aioli:
Mayonnaise, White wine vinegar, Fresh-squeezed lime:
Jalapeno: Leave the seeds if you want a little more spice.
Spices: minced garlic, fresh cilantro, cumin, black pepper, salt
To complete your Fish Tacos:
Radishes: A delicious and typical ingredient for street tacos!
Red onion: Sliced thin to add a little more flavor.
Queso Fresco: Crumbled, this ingredient adds a mellow flavor to any street taco.
Small corn tortillas: Even though you buy these at the grocery store on the shelves, you can help them taste freshly-made by grilling them on the stove just before serving. Best served warm, so let them steam in a clean cloth to keep warm after grilling.
How to Make Oven Fried Fish Tacos with Mango Lime Slaw and Jalapeno Aioli:
Oven Fried Fish:
- Preheat oven to 400°F and cover baking sheet with parchment paper. Spray liberally with non-stick cooking spray. Use a cooking rack if you have one so the fish strips can bake evenly.
- Rinse and dry fish. Cut fish into 1” strips. Crush corn flakes with food processor. Dump into large, shallow bowl. In a separate shallow bowl or plate, add flour, chili powder, paprika, garlic powder, cumin, lemon-pepper, salt and cayenne pepper. Mix well. In a third shallow bowl, add egg, flour and mayonnaise. Whip until smooth.
- Dip each individual fish piece into flour until completely covered. Dip each fish piece into the egg mixture and then directly into cornflake mixture until completely coated with cornflakes. Place breaded fish strips on rack in baking sheet. Bake at 400°F for 12-17 minutes or until fish inside the breading is flaky.
Mango Lime Slaw:
- While fish is cooking, make slaw by slicing cabbage thinly and shredding carrot into a medium bowl. Mix cabbage with olive oil, freshly grated ginger, rice vinegar, cider vinegar, and lime juice. Cut mango into small cubes and finely dice red onion. Add to slaw. Season with salt and pepper to taste.
Jalapeno Aioli
- In food processor or blender, add all ingredients. Process until smooth. Set aside until ready to serve.
Assemble Fish Tacos:
- Heat corn tortillas on heated griddle. Load each tortilla with a fish strip. Sprinkle with mango lime slaw, radishes, and red onions. Drizzle with jalapeno aioli. Sprinkle with crumbled queso fresco and cilantro leaves.
Oven Baked Fish Tacos with Mango Lime Slaw and Jalapeno Aioli makes unforgettable street tacos. Try it in your own kitchen!
–Kim
Oven Fried Fish Tacos with Mango Lime Slaw and Jalapeno Aioli
Ingredients
Oven Fried Fish Strips:
- 1 pound cod, halibut, or haddock cut into 1” strips
- 5-8 cups crushed corn flakes
- 1 ½ cup all-purpose flour
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon lemon-pepper seasoning
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 3 large eggs beaten
- 4 Tablespoons flour
- ¼ cup mayonnaise
Mango Lime Slaw:
- 1 ½ cups cabbage sliced thinly
- 1 medium carrot peeled and shredded
- 1 Tablespoon olive oil
- 2 Tablespoons fresh ginger
- 1 Tablespoon rice vinegar
- 1 Tablespoon cider vinegar
- 1 freshly-squeezed lime
- 1 mango finely cubed
- 2 Tablespoons red onion finely diced
Jalapeno Aioli:
- 1 ¾ cup mayonnaise
- 2 Tablespoons water
- 2 Tablespoons white wine vinegar
- 1 jalapeno seed and stem removed
- 1 ½ teaspoon minced garlic
- ½ cup packed fresh cilantro
- ½ lime juiced
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- salt to taste
Fish Tacos:
- 4-5 radishes sliced thin
- ½ red onion sliced thin
- queso fresco crumbled
- cilantro for garnish
- small corn tortillas
Instructions
Oven Fried Fish Strips:
- Preheat oven to 400°F and cover baking sheet with parchment paper. Spray liberally with non-stick cooking spray. Use a cooking rack if you have one.
- Rinse and dry fish. Cut fish into 1” strips.
- Crush corn flakes with food processor. Dump into large, shallow bowl.
- In a separate shallow bowl or plate, add flour, chili powder, paprika, garlic powder, cumin, lemon-pepper, salt and cayenne pepper. Mix well.
- In a third shallow bowl, add egg, flour and mayonnaise. Whip until smooth.
- Dip each individual fish piece into flour until completely covered. Dip each fish piece into the egg mixture and then directly into cornflake mixture until completely coated with cornflakes.
- Place breaded fish strips on rack in baking sheet. Bake at 400°F for 12-17 minutes or until fish inside the breading is flaky.
Mango Lime Slaw:
- While fish is cooking, make slaw by slicing cabbage thinly and shredding carrot into a medium bowl.
- Mix cabbage with olive oil, freshly grated ginger, rice vinegar, cider vinegar, and lime juice.
- Cut mango into small cubes and finely dice red onion. Add to slaw. Season with salt and pepper to taste.
Jalapeno Aioli
- In food processor or blender, add all ingredients. Process until smooth. Set aside until ready to serve.
Assemble Fish Tacos:
- Heat corn tortillas on heated griddle.
- Load each tortilla with a fish strip. Sprinkle with mango lime slaw, radishes, and red onions. Drizzle with jalapeno aioli. Sprinkle with crumbled queso fresco and cilantro leaves.
One response to “Oven Fried Fish Tacos with Mango Lime Slaw and Jalapeno Aioli”
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