Hawaiian Crunchy Baked Fish Tacos

Hawaiian Crunchy Baked Fish Tacos

Crunchy Baked Fish Tacos = beach vacation in Hawaii to me! Hawaii is a place that will always have you smiling and eating fish tacos in the sunshine. I thought maybe we could bring those good vibes to the kitchen by making these tacos for dinner.

These are super tasty and easily baked in the oven, in the comfort of your own home. In addition to the delicious toasted panko-crusted fish, this recipe also includes zesty citrus slaw, chipotle crema, chopped avocado and crumbled Mexican cheese. These simple healthy tacos are sure to transport anyone to a sunny tropical vacation, right in the kitchen!!!

Why not make it a Hawaiian themed evening with some crunchy baked fish tacos? If you make these, please don’t hesitate to share them on your Instagram story and tag @_mikskitchen – i’d love to see how you made them in your kitchen!

Crunchy Baked Fish Tacos
Yield: 12 Tacos

Crunchy Baked Fish Tacos

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

Who needs a vacation to Hawaii right now?

I miss Hawaii so, I am sharing these crunchy fish tacos that will hopefully give us some tropical feels.

The crunchy fish for these tacos are easily baked in the oven - no frying necessary. Along with the crunchy fish, this recipe has zesty citrus slaw, chipotle crema, chopped avocado, crumbled Mexican cheese and soft tortilla shells.

These crunchy baked tacos are healthy, simple and sure to transport anyone to a sunny tropical vacation... right in the kitchen!




Citrus Slaw


  • 12 corn or flour tortillas, warmed
  • 2 fresh avocados, peeled, pitted and Chopped
  • ½ Cup crumbled queso fresco (a mexican cheese)


    1. Make the Chipotle Crema: combine all ingredients in a blender and puree the sauce until smooth. Set aside.

    2. Make the Citrus Slaw by combining Greek yogurt, honey, lemon and lime juices, sea salt and black pepper; mix well. Then, add the chopped cilantro, jalapeno, sunflower seeds, coleslaw mix and green onions. Toss until combined and set aside.

    3. Preheat the oven to 375°F. Spread the panko on a baking sheet and toast it until its golden brown for 5-7 minutes in the oven, giving the pan a gentle shake halfway through. Remove panko crumbs and transfer to a bowl and add chili powder, garlic powder, cumin, salt and pepper. Mix until combined.

    4. Set up the assembly line with (1) Fish (2) Whisked Egg (3) Panko crumb mixture (4) Parchment covered baking sheet. Dip each piece of fish in the egg mixture, and then into the panko mixture and gently press it on the fish until its fully coated. Transfer to the baking sheet and repeat the process for the remaining fish.

    5. Bake the fish for 10 minutes or until its cooked through (internal temp should be 145°F) and it will be opaque, flaking easily with a fork. While the fish is cooking, prepare all the toppings (crumble the cheese, cut the avocado). Transfer baking sheet with fish to a wire rack, then use a fork to roughly flake the fish into smaller pieces.

    6. Assemble the tacos: Fill a tortilla with a few spoonful’s of slaw, followed by the fish and any desired toppings. Drizzle with chipotle crema and serve immediately!


These don't make the best leftovers - they're best eaten fresh and hot out of the oven. So only make what you can eat when it comes to the fish. The citrus slaw is good on sandwiches, or as a side to most meals so that is good for the week if you want to make extra or have leftovers.

To find the Chipotle Adobo in the grocery store, go to the mexican / ethnic food isle! I know when I first was looking for this item, I was lost! Or, save yourself the hassle and order it from your couch on amazon!

To warm the tortillas - pop them in the oven (turn the oven OFF, it'll still be hot for many minutes after) after the fish comes out for a couple minutes while you cut the fish and station all the ingredients for assembly. Put the timer on - you dont want crunchy taco shells, just warmed.

This recipe has more preparation time, so just give yourself enough time to do it all or grab a helper! (I promise it'll be worth it!)

Nutrition Information:


12 Tacos

Serving Size:


Amount Per Serving: Calories: 250

Calories are based upon ingredients I used and may differ to the brands used for this recipe.

Easy Grilled Tuscan Chicken Salad

I found this easy grilled tuscan chicken salad in @real_simple magazine. This magazine is a family favourite to gather and try new recipes from. They do an awesome job at featuring healthy and easy meals for any kind of food lover.

I absolutely love trying new recipes, tweaking them and making them how I want to. I think that’s the fun of cooking and experimenting in the kitchen. This easy grilled tuscan chicken salad has a homemade dressing and pan fried garlic croutons and it’s sure to be a delicious dinner.

If you are into making your work week lunches easy-peasy like me, then double this recipe and have salad for the week. It’s the absolute best when I can meal prep with a delicious recipe and this is for sure a keeper! I hope you love this salad as much as I do, thanks for being here.

I really hope you find this recipe tasty and share this salad with someone you love. I’m excited to hear all about how making this recipe goes and please feel free to share your experience with me!

Yields: 2 hearty salads or 3 moderate salads

Easy Tuscan Chicken Salad
Yield: 2 Big Salads

Easy Tuscan Chicken Salad

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

This salad is packed full of delicious, nutritious ingredients. It has flavourful baby arugula, honey lemon dressing, juicy grilled chicken, tangy red grapes and pan-fried garlic croutons! It is sure to be an easy, low carb dinner or make it part of your meal prep Sunday plan!

I hope you love this healthy and falvourful salad as much as I do. Thanks for visiting Mik's Kitchen!



  • 3 Cups baby arugula
  • 1 1/2 Cups red grapes, halved
  • 1/2 Cup red wine vinegar
  • 1/4 Cup Grana Padano cheese, grated
  • 2 Chicken breasts
  • 1 Lemon, zest
  • 2 Slices of thick sourdough bread
  • 2 Cloves of garlic
  • 2 Tbsp. avocado oil
  • 1 Tsp. oregano
  • 1/2 Tsp. honey



    1. Start by creating the marinade for the chicken using 1 clove of minced garlic, the zest of 1 lemon, 2 tbsp. avocado oil, oregano and honey. Pour the marinade over the chicken and let it soak for 20 minutes in the fridge. Then pan fry the chicken on medium-high so it gets a crispy crust (about 3 minutes a side) in a large pan.

    2. Using a baking sheet lined with parchment paper, finish cooking the chicken in the oven at 400° F for another 5-10 minutes, checking until its white and juicy on the inside.

    3. While the chicken is cooking in the oven – cut the grapes in half and soak them in the 1/2 cup of red wine vinegar for a minimum of 15 minutes. Then grate the cheese and set it aside. Let the chicken rest for 5 minutes and then cut it into 1″ strips. Set that aside too.

    4. To make the dressing, combine avocado oil, lemon juice, white wine vinegar, balsamic vinegar, dijon mustard, honey, salt and pepper. Stir or shake to combine and taste as you go!

    5. Cut the sourdough bread into 1″ cubes. Pan fry the bread in 1 tbsp. of oil, 1 minced garlic clove, salt and pepper, until golden brown and crunchy. Yum!!!!

    6. Once all your ingredients are prepped up, you can toss the baby arugula in the dressing and plate it. Add the halved grapes to the arugula salad (after straining the red wine vinegar out from them) and top with grilled chicken. Add the crunchy warm croutons, the grated cheese and you're all done!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 600

Calories are based upon ingredients I personally used, may differ to the brands used for this salad.