Description
These crispy panko fish tacos are topped with a crunchy slaw and a zesty sauce, making them the perfect choice for a delicious and satisfying meal.
Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs (beaten)
- 2 cups cabbage (shredded)
- 1 cup carrots (shredded)
- 2 tablespoons lime juice
- 1/4 cup mayonnaise
- to taste hot sauce
- 8 corn tortillas
- to taste salt
- to taste pepper
- for frying oil
Instructions
- Preheat your oven to 200°F (93°C) to keep the fish warm after frying.
- In a shallow bowl, set up a breading station: place the flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- Season the fish fillets with salt and pepper. Dredge each fillet in flour, dip in the egg, then coat with panko breadcrumbs.
- In a large skillet, heat oil over medium-high heat. Fry the fish fillets for about 3-4 minutes per side or until golden brown and crispy.
- Transfer the cooked fish to a baking sheet and keep warm in the oven while you prepare the slaw.
- In a large bowl, combine the shredded cabbage, carrots, lime juice, mayonnaise, and hot sauce. Toss until well combined. Season with salt and pepper to taste.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble the tacos by placing a piece of fried fish on each tortilla, topping with the slaw, and adding additional hot sauce if desired.
- Serve immediately and enjoy your crispy panko fish tacos!
Notes
- You can substitute the white fish with shrimp or chicken if desired.
- Feel free to add avocado or cilantro for extra flavor.
- Adjust the hot sauce based on your heat preference.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 10
- Cholesterol: 60