Baked Pan-Fried Fish Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried fish fillets baked to perfection, served in warm tortillas with refreshing cilantro lime slaw. This mexican-inspired tacos & burritos ready in about 30 minutes pairs white fish fillets (cod or tilapia), salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Season 1 lb white fish fillets with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika evenly. Dredge each fillet lightly in 1/2 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Pan-fry the fish fillets for 2 minutes per side until golden but not fully cooked.
  3. Step 3: Transfer the pan-fried fish fillets to a baking sheet lined with parchment paper. Bake in the preheated oven for 6-8 minutes until cooked through and flakey.
  4. Step 4: While the fish bakes, combine 2 cups shredded green cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/3 cup plain Greek yogurt, 1 tsp honey, 1 small finely diced jalapeño (optional), and 1/4 tsp salt in a bowl. Toss well to create cilantro lime slaw.
  5. Step 5: Warm 8 corn tortillas in a dry skillet or microwave. Assemble tacos by placing baked fish fillets in each tortilla, topping generously with the cilantro lime slaw. Serve immediately.

Frequently asked questions

How long does Baked Pan-Fried Fish Tacos with Cilantro Lime Slaw take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Pan-Fried Fish Tacos with Cilantro Lime Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Baked Pan-Fried Fish Tacos with Cilantro Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Pan-Fried Fish Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Pan-Fried Fish Tacos with Cilantro Lime Slaw?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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