What is Fish Taco?
Fish taco are a popular Mexican dish consisting of battered or grilled fish served in a soft or crispy tortilla, typically topped with slaw, fresh vegetables, and a creamy or tangy sauce. They are often garnished with lime, cilantro, and avocado for extra flavor. Originating from Baja California, fish tacos are now enjoyed worldwide, with various styles and seasonings.
Why You’ll Love These Panko Fish Tacos
- Crispy & Crunchy: Panko breadcrumbs create an unbeatable crunch.
- Flavor Explosion: A balance of crispy fish, tangy slaw, and creamy sauce.
- Quick & Easy: Ready in under 30 minutes!
- Versatile: Use your favorite white fish and customize the toppings.
Table of Contents
Fish Tacos Ingredients:
White Fish Fillets (Cod, Tilapia, or Halibut): A mild-flavored, firm fish is ideal for tacos as it holds up well to frying while maintaining a flaky texture. Cod and halibut provide a slightly firmer bite, while tilapia is softer but still works well. The fillets should be cut into evenly sized strips to ensure even cooking.
Panko Breadcrumbs: These Japanese-style breadcrumbs have a light, airy texture that creates an ultra-crispy coating when fried. Unlike regular breadcrumbs, panko doesn’t absorb much oil, keeping the fish crunchy without becoming greasy.
All-Purpose Flour: This acts as the first layer of coating, allowing the egg to adhere properly to the fish. It helps create a solid foundation for the panko breadcrumbs, ensuring they stick well for a crispier finish.
Cornstarch: It enhances crispiness when frying. It helps absorb excess moisture from the fish, creating a light and crunchy coating that stays crisp for longer.
Eggs: Beaten eggs serve as a binding agent between the flour and the panko breadcrumbs. They help the breadcrumbs stick securely to the fish, creating a thick and even crust when fried.
Garlic Powder: Adds a subtle, savory depth to the seasoning mix. It enhances the overall taste of the fish without overpowering its natural mildness.
Paprika: Gives the fish a slightly smoky undertone and enhances the golden-brown color of the crust. Depending on preference, smoked paprika can be used for an extra layer of flavor.
Red Chili flakes: Adds a touch of heat and enhances the flavor profile of the fish. It provides a mild to moderate spiciness, depending on the variety used
Salt: A key seasoning that enhances all the flavors, making the fish taste more vibrant and balanced. It also helps draw out some moisture, allowing the crust to stay crisp.
Black Pepper: Adds a mild heat and sharpness that complements the other seasonings. It balances out the flavors while enhancing the overall taste of the dish.
Oil (for Frying): A neutral oil like vegetable, canola, or sunflower oil is best for frying. These oils have a high smoke point, allowing the fish to fry at an optimal temperature without burning. The oil should be hot enough to crisp the coating while keeping the fish moist and tender inside.
How to Make Crispy Panko Fish Tacos
1. Prepare the Fish and marinate:
Cut the white fish into bite-sized strips. In a shallow bowl, mix flour, garlic powder, paprika, chili flakes, salt and pepper. In a second bowl, whisk together the egg and milk. In a third bowl, place the panko breadcrumbs.
2. Coat the Fish
Dip each piece of fish into the flour mixture, then into the egg wash, and finally coat it with panko breadcrumbs, pressing gently to adhere.
3. Fry the Fish
Heat oil in a skillet over medium-high heat. Fry the fish for 2-3 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
4. Make the Slaw
In a bowl, toss together cabbage, carrots, cilantro, lime juice, mayo, and salt. Set aside.
5. Prepare the Sauce
Whisk together sour cream, mayonnaise, lime juice, hot sauce, and garlic powder.
6. Assemble the Tacos
FAQs
Warm the tortillas, then place crispy fish pieces inside. Top with slaw and drizzle with the sauce. Add optional toppings like avocado slices, jalapeños, or lime wedges.
1. What kind of fish is best for panko fish tacos?
Firm, mild white fish like cod, tilapia, halibut, or mahi-mahi works best as they hold up well to frying and have a light flavor that pairs well with the toppings.
2. Can I bake or air fry the panko-crusted fish instead of frying?
Yes! For a healthier option, bake at 400°F (200°C) for 12-15 minutes or air fry at 375°F (190°C) for 8-10 minutes until golden and crispy.
3. How do I make the panko coating extra crispy?
Use a three-step breading process: dredge the fish in flour, dip in beaten egg, then coat with panko breadcrumbs. Press the panko firmly onto the fish and let it rest for a few minutes before frying.
4. What toppings go well with panko fish tacos?
Classic toppings include shredded cabbage, avocado, pico de gallo, cilantro, lime crema, and a squeeze of fresh lime juice. You can also add pickled onions or mango salsa for extra flavor.
5. What kind of tortillas should I use?
Corn tortillas are traditional for fish tacos, but flour tortillas work well too. Lightly warm them on a skillet or grill for better flavor and flexibility.
6. How do I store and reheat leftover panko fish?
Store cooked fish in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 375°F (190°C) for 5-7 minutes to regain crispiness. Avoid microwaving as it can make the coating soggy.
7. Can I make the fish ahead of time?
For best results, cook the fish fresh. However, you can prep the fish by breading it in advance and refrigerating it for up to 4 hours before frying.
8. What sauces pair well with panko fish tacos?
Lime crema, chipotle mayo, garlic aioli, or a simple yogurt-based sauce with lime and cilantro all complement the crispy fish beautifully.
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Crispy Panko Fish Tacos
Description
If you love fish tacos, get ready to elevate your game with these crispy panko fish tacos! Light, flaky fish is coated in crunchy panko breadcrumbs, fried to golden perfection, and served in warm tortillas with a refreshing slaw and creamy sauce. Whether you're making them for Taco Tuesday or a weekend treat, these easy fish tacos will be a hit. Plus, they’re customizable, so you can switch up toppings to suit your taste!
Ingredients
For Fish Marinade:
For Slaw:
For The Sauce:
For Assembly:
Instructions
-
. Prepare the Fish:
-
Prepare the Slaw :
In a bowl, toss together cabbage, carrots, cilantro, lime juice, mayo, and salt. Set aside. -
Prepare the Sauce:
Whisk together sour cream, mayonnaise, lime juice, hot sauce, and garlic powder. -
Prepare Breading Station:
Take three medium bowls. In the first bowl, mix flour and cornstarch until well combined. In the second bowl, whisk the egg with a spoonful of milk. In the third bowl, add panko breadcrumbs.
-
Coat the Fish:
Dip each piece of fish into the flour mixture, then into the egg wash, and finally coat it with panko breadcrumbs, pressing gently to adhere.
-
Fry The Fish:
-
Assemble the tacos:
Warm the tortillas, then place crispy fish pieces inside. Top with slaw and drizzle with the sauce. Add optional toppings like avocado slices, jalapeños, or lime wedges.
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 30mg10%
- Sodium 245mg11%
- Potassium 420mg12%
- Total Carbohydrate 277g93%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 13g26%
- Vitamin A 2951 IU
- Vitamin C 9.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Extra Crispy? Double coat the fish by dipping it back into the egg wash and panko.
- Healthier Option: Air fry the fish at 400°F (200°C) for 10-12 minutes, flipping halfway.
- Best Fish for Tacos: Cod, tilapia, or mahi-mahi work best for frying.
- Tortilla Tip: Lightly char them on an open flame or pan for extra flavor.
