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Three crisp fish tacos with pineapple slaw and lime on a serving board

Sheet-Pan Dinners

Crispy Sheet-Pan Coconut-Lime Fish Tacos with Pineapple Slaw

Coconut-panko fish baked until crisp, tucked into warm tortillas with juicy pineapple slaw and a bright lime crema.

Developed for DishGal · Updated 2026-08-21

Sheet-Pan DinnersEasy Seafood Recipes
Prep22 min
Cook15 min
Total37 min
Cost$4.85

Directions

  1. Heat the oven

    Heat the oven to 425°F. Set a wire rack inside a rimmed half-sheet pan and brush the rack lightly with oil. Pat the fish very dry and season it with 1/2 teaspoon kosher salt.

  2. Build the coating station

    Place flour in one shallow bowl. Whisk the egg with 2 tablespoons water in a second. In a third, mix panko, coconut, smoked paprika, garlic powder, and 1/4 teaspoon salt.

  3. Coat the fish

    Working one strip at a time, coat fish in flour and shake off the excess, dip in egg, then press firmly into the coconut-panko mixture. Arrange on the rack with space between pieces and drizzle or spray with the neutral oil.

  4. Bake until crisp

    Bake 12 to 15 minutes, rotating the pan once, until the coating is golden and the thickest pieces reach 145°F. If more color is needed, broil for 30 to 60 seconds while watching closely because coconut browns quickly.

  5. Make the pineapple slaw

    While the fish bakes, toss cabbage, pineapple, cilantro, jalapeño, the zest and juice of 1 lime, and the remaining 1/4 teaspoon salt. Let it stand 10 minutes, then drain any excess liquid.

  6. Mix the crema

    Stir Greek yogurt, mayonnaise, and 1 tablespoon juice from the remaining lime. Add 1 to 2 teaspoons water until easily drizzleable.

  7. Assemble

    Warm tortillas in a dry skillet or wrapped in foil in the oven. Fill each with one piece of fish, pineapple slaw, and lime crema. Serve immediately with avocado, hot sauce, and remaining lime wedges if desired.

Why this works

Why it worksA wire rack lets hot air circulate under the fish, keeping the underside from steaming against the pan.
Why it worksUnsweetened coconut adds toastiness without making the coating candy-sweet; panko supplies the brittle crunch.
Why it worksDraining the rested slaw prevents pineapple and lime juices from soaking the tortillas.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Swaps & notes

Easy swaps

  • Use haddock, pollock, or another firm white fish of similar thickness.
  • For a nut-free and coconut-free version, replace the shredded coconut with an equal amount of panko.
  • Make it dairy-free with an unsweetened plant-based yogurt or use a simple lime-mayo drizzle.

Cook notes

  • Insert an instant-read thermometer sideways into the center of the thickest fish strip for an accurate reading.
  • Cut the fish into evenly sized strips so every piece reaches 145°F at about the same time.
  • Do not add the slaw to tacos until serving; its juice will soften both the coating and tortillas.

Storage

Store fish, slaw, crema, and tortillas separately. Refrigerate the cooked fish up to 3 days and the slaw up to 2 days. Re-crisp fish in a 400°F oven or air fryer until hot; reheat leftovers to 165°F.

Questions

Can I use frozen fish?

Yes. Thaw it completely in the refrigerator, then press it very dry with paper towels before seasoning and breading.

Can I make these in an air fryer?

Yes. Cook in a single layer at 400°F for 8 to 11 minutes, turning once, until crisp and 145°F in the center. Work in batches so the air can circulate.

How spicy are the tacos?

They are mild when the jalapeño is seeded. Omit it for no heat or keep the seeds and add hot sauce for a stronger kick.

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Crispy Sheet-Pan Coconut-Lime Fish Tacos with Pineapple Slaw
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1. Heat the ovenHeat the oven to 425°F. Set a wire rack inside a rimmed half-sheet pan and brush the rack lightly with oil. Pat the fish very dry and season it with 1/2 teaspoon kosher salt.
2. Build the coating stationPlace flour in one shallow bowl. Whisk the egg with 2 tablespoons water in a second. In a third, mix panko, coconut, smoked paprika, garlic powder, and 1/4 teaspoon salt.
3. Coat the fishWorking one strip at a time, coat fish in flour and shake off the excess, dip in egg, then press firmly into the coconut-panko mixture. Arrange on the rack with space between pieces and drizzle or spray with the neutral oil.
4. Bake until crispBake 12 to 15 minutes, rotating the pan once, until the coating is golden and the thickest pieces reach 145°F. If more color is needed, broil for 30 to 60 seconds while watching closely because coconut browns quickly.
5. Make the pineapple slawWhile the fish bakes, toss cabbage, pineapple, cilantro, jalapeño, the zest and juice of 1 lime, and the remaining 1/4 teaspoon salt. Let it stand 10 minutes, then drain any excess liquid.
6. Mix the cremaStir Greek yogurt, mayonnaise, and 1 tablespoon juice from the remaining lime. Add 1 to 2 teaspoons water until easily drizzleable.
7. AssembleWarm tortillas in a dry skillet or wrapped in foil in the oven. Fill each with one piece of fish, pineapple slaw, and lime crema. Serve immediately with avocado, hot sauce, and remaining lime wedges if desired.