Oven Fried Fish Tacos with Mango Lime Slaw and Jalapeno Aioli
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!
Servings: 6 people
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.