Description
These crispy fish tacos feature crunchy panko, warm tortillas, and a bright lime slaw that perfectly balances flavors.
Ingredients
Scale
- 500 g (1 lb) firm white fish (cod, pollock, or tilapia)
- 1 tsp (5 g) kosher salt
- ½ tsp (2 g) black pepper
- 240 ml (1 cup) buttermilk
- 120 g (1 cup) all-purpose flour
- 2 large eggs, beaten
- 180 g (2 cups) Japanese-style panko breadcrumbs
- 500 ml (2 cups) neutral oil (vegetable or canola)
- 8 small corn or flour tortillas
- 200 g (about 4 cups) shredded green cabbage
- 1 small carrot, shredded
- 60 ml (¼ cup) mayo
- 30 ml (2 tbsp) lime juice
- 1 tsp (5 g) sugar
- 1 tsp (5 g) kosher salt
Instructions
- Prepare the fish and slaw: Pat the fish dry and cut into 8 strips, season with salt and pepper. Toss cabbage and carrot with mayo, lime juice, sugar, and salt; refrigerate.
- Set up the dredging station: Place flour in the first bowl, beaten eggs in the second, and panko in the third. Coat each fish strip in flour, then egg, and finally panko; let rest.
- Heat the oil: Pour oil into a skillet and heat to 180°C (350°F).
- Pan-fry the fish: Fry the fish for 3–4 minutes per side until golden brown and cooked through. Transfer to a cooling rack.
- Warm tortillas and assemble: Warm tortillas and fill each with a strip of fish, top with lime slaw and serve immediately.
Notes
For a lighter slaw, replace half the mayo with Greek yogurt. Can be adapted gluten-free or vegan.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 620
- Sugar: 7g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 140mg