Crispy Panko Fish Tacos
User Reviews
4.9
240 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
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Servings
15 servings
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Calories
258 kcal
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Course
Main Course
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Cuisine
Mexican
Crispy Panko Fish Tacos
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Crispy Panko Fish Tacos feature white fish fillets coated in a beer-based batter and panko breadcrumbs, then fried until golden and crunchy. Topped with shredded cabbage, avocado slices, and diced tomato, the tacos are finished with a tangy lime-cilantro sauce. This combination offers a contrast of textures with a flavorful, crispy exterior and fresh, creamy toppings.
Description
This recipe uses firm white fish cut into pieces, dipped in a batter made from beer or seltzer, flour, cornstarch, and spices including garlic powder and cayenne pepper. The fish pieces are then coated in panko breadcrumbs to ensure a crunchy texture after frying in oil with a high smoke point.
The tacos are assembled with warm corn tortillas filled with the crispy fish, shredded cabbage for crunch, ripe avocado for creaminess, diced tomato, and lime wedges for a fresh citrus note. A sauce combining sour cream, lime juice, cilantro, lime zest, and salt adds a tangy and herbal element that complements the savory fish.
Additional toppings like salsa fresca, cilantro, jalapeno, or hot sauce can be added for extra flavor or heat. The recipe provides a balance of fried, fresh, and creamy components for satisfying fish tacos.
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Ingredients
Taco Ingredients
- 1 1/2 pounds white fish boneless, skinless fillets; choose firm like cod or halibut
- 15 corn tortilla for serving
- grapeseed oil or oil with a high smoke point for frying
Tori's Crispy Panko Coating Ingredients
- 1 1/2 cups beer (or substitute seltzer water)
- 1 cup flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups panko breadcrumbs
Topping Ingredients
- 2 1/2 cups cabbage shredded
- 2 avocado ripe, thinly sliced
- 2 tomato seeded and diced
- lime fresh wedges for garnish
- You can add other taco toppings if you prefer-- salsa fresca, fresh chopped cilantro, jalapeno or hot sauce for a kick
Sauce Ingredients
- 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup mayonnaise)
- 2 tablespoons lime juice or more to taste, fresh
- 1 1/2 tablespoons cilantro chopped
- 1 teaspoon lime zest
- salt to taste
Instructions
- Cut the fish fillets into chunks that are roughly 2 inches long and 1 inch wide.
- In a medium mixing bowl, whisk together the beer or seltzer, flour, cornstarch, salt, garlic powder and cayenne pepper. Note that the beer will be difficult to measure out due to foam; you’ll need at least 1 1/2 cups of beer to make this batter. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more beer, seltzer or water until mixture is thin enough for dipping.Pour the panko breadcrumbs into another bowl. Have an empty plate handy for the breaded fish.
- Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl.
- After dipping in the batter, gently roll each piece in panko crumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of clumps in the dry coating ingredients. Place the breaded fish onto the empty plate.
- When your fish is breaded, heat 1/2 inch of cooking oil in a skillet over medium high. Fry the breaded fish pieces in batches of 6. If the oil is at the correct temperature, it should bubble and sizzle evenly—no splatters or popping.
- Flip the fish when they turn dark golden brown. It will take 2-3 minutes per side for the fish to become golden and crisp.
- While the fish fries, whisk together your sauce ingredients. Reserve the sauce.
- Place fried fish pieces on a wire rack to drain, if you have one. This will keep the fish as crisp as possible. Use paper towels to catch the oil drips underneath the rack. If you don’t have a wire rack, you can drain the fish pieces on a double layer of paper towels.
- When all the fish pieces are fried, assemble your tacos. Heat the corn tortillas in a skillet till they become warm, fragrant, and flexible. Place 2 pieces of fried fish in each taco. Top with a bit of shredded cabbage, some diced tomato, 2 slices of avocado, and 1 tbsp of sour cream sauce. Serve warm with fresh lime wedges.
Notes
- Prepare all mixing bowls and frying equipment before starting for smooth workflow.
- Use oil with a high smoke point like grapeseed to achieve crispiness without burning.
- Maintain hot oil to quickly fry fish until golden but avoid cooking it through fully to keep it tender.
- Use separate hands for wet batter and dry breading to prevent clumping and ensure an even coat.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
27g
(9%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
30mg
(10%)
Sodium
245mg
(10%)
Potassium
420mg
(9%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
295IU
(6%)
Vitamin C
9.9mg
(11%)
Calcium
63mg
(6%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 245mg | 10% |
| Potassium | 420mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 9.9mg | 11% |
| Calcium | 63mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
240 reviews
Excellent
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