From craving to table
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spray lightly with oil.
- 2
Pat fish fillets dry and cut into 2-inch strips. Season with salt, black pepper, garlic powder, and paprika.
- 3
Dredge each fish piece in flour, dip in beaten egg, then coat with panko breadcrumbs. Arrange on the baking sheet.
- 4
Drizzle fish pieces with vegetable oil. Bake for 12-15 minutes, flipping halfway, until golden and crisp.
- 5
Meanwhile, in a large bowl, combine cabbage, carrot, green onions, and cilantro.
- 6
In a small bowl, whisk together mayonnaise, Sriracha, rice vinegar, soy sauce, and sesame oil. Pour over the cabbage mixture and toss well.
- 7
Warm tortillas in a dry skillet or microwave until pliable.
- 8
Assemble tacos by placing crispy fish onto each tortilla, topping with Sriracha slaw. Serve with lime wedges on the side.