Elevate #TacoTuesday with Baked Panko Fish Tacos & Red Cabbage Slaw

  • By Jess Dang
  • January 22, 2013

Panko-crusted fish tacos with cabbage slaw

A few months ago we posted our panko-dusted fish tacos with guacamole recipe. Since it’s winter and avocados might not be readily available everywhere, we are reposting our cold-weather version of the recipe: panko-crusted fish tacos with red cabbage slaw. The process for preparing the fish is the same as the previous recipe; however, instead of a creamy guacamole, we make a tart and crunchy slaw to fill our tacos.

If you’re the type that can plan ahead, I highly recommend tossing the slaw together the night before. This gives the dressing – made of red or white wine vinegar, cumin, and honey – plenty of time to seep into the shredded cabbage and carrots. Plus, it helps soften the cabbage up some. Assemble your tacos by layering a handful of cabbage slaw, panko-crusted fish tacos, some sliced jalapenos, and a squeeze of lime juice onto a warmed tortilla, and feel the warm sea breeze.
Red cabbage slaw

1 4

30-Minute Panko Crusted Fish Taco Recipe with Cabbage Slaw

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Serves: 4


  • Red cabbage, sliced thinly - 1/2 a head
  • Carrots, grated – 1
  • Cilantro, chopped – ¼ cup
  • White / red wine vinegar - 2 tbs.
  • Cumin (spice) - 1/4 tsp.
  • Honey - 1 tsp.
  • Vegetable / canola oil - 4 tbs.
  • Ingredients - Tacos
  • Tilapia, sliced - 1.5 lbs.
  • Egg, whisked – 1
  • Paprika – 1 tsp. + 1 tbs.
  • Panko - 1 cup
  • Cumin - 1/2 tbs.
  • Canola oil - 1 tbs.
  • Tortillas – 8
  • Jalapeno, sliced – 1
  • Cilantro – a few leaves
  • Limes, sliced – 1



Ideally the night before
  1. Make cabbage slaw: Prep cabbage, carrots, and cilantro. Whisk together vinegar, cumin, honey, salt, and oil. Toss everything together, and season to taste with any of the other seasonings. Cover and let marinate overnight in the fridge


  1. Preheat oven to 400 degrees
  2. Rinse and dry fish thoroughly with paper towels. Slice into 1/2″ pieces and place into a bowl
  3. Whisk egg with 1 tsp. paprika and a pinch of kosher salt. Pour over fish and toss thoroughly
  4. Combine panko, 1 tbs. paprika, 1/2 tbs. cumin, 1/2 tsp. kosher salt, 1 tbs. oil in a Ziploc bag that can hold the fish. Place fish in the bag and shake around until the panko is distributed
  5. Spread out on baking sheet in 1 even layer. Bake for 12 to 15 minutes, until panko is golden brown. Slice lime into segments while fish bakes
  6. Warm tortillas according to package instructions. Fill warmed tortillas with your cabbage slaw, fish, jalapeños, and cilantro leaves. Enjoy with a fresh squeeze of lime juice

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