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Crispy Panko Fish Tacos

Crispy Panko Fish Tacos

A delightful recipe for Crispy Panko Fish Tacos featuring beer battered fish, crunchy toppings, and a zesty sour cream lime sauce.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 15 tacos
Calories 258 kcal

Equipment

  • Mixing Bowls
  • plate
  • skillet
  • wire cooling rack

Ingredients
  

Taco Ingredients

  • 1.5 pounds boneless skinless white fish fillets choose a firm white fish like cod or halibut
  • 15 corn tortillas corn tortillas for serving
  • grapeseed oil or oil with a high smoke point for frying

Tori's Crispy Panko Coating Ingredients

  • 1.5 cups beer or substitute seltzer water
  • 1 cup flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 0.75 teaspoon garlic powder
  • 0.25 teaspoon cayenne pepper
  • 1.25 cups panko breadcrumbs

Topping Ingredients

  • 2.5 cups shredded cabbage
  • 2 ripe avocados ripe avocados thinly sliced
  • 2 tomatoes tomatoes seeded and diced
  • fresh lime wedges for garnish
  • other taco toppings optional—salsa fresca, fresh chopped cilantro, jalapeno or hot sauce for a kick

Sauce Ingredients

  • 1 cup sour cream or ½ cup sour cream, ½ cup mayonnaise
  • 2 tablespoons fresh lime juice or more to taste
  • 1.5 tablespoons chopped cilantro
  • 1 teaspoon lime zest
  • salt to taste

Instructions
 

Preparation 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. The batter should be thick like pancake batter; add more liquid if clumpy.
  • Pour the panko breadcrumbs into another bowl and have an empty plate ready for the breaded fish.
  • Dip each piece of fish into the batter, allowing excess to run back into the bowl.
  • Gently roll each battered piece in panko crumbs, ensuring a light coating.
  • Heat ½ inch of oil in a skillet over medium high heat and fry the breaded fish in batches.
  • Flip the fish when they turn dark golden brown; about 2-3 minutes per side.
  • While the fish fries, whisk together the sauce ingredients and reserve.
  • Place fried fish pieces on a wire rack to drain.
  • To assemble, heat corn tortillas in a skillet and place 2 pieces of fried fish in each. Top with cabbage, tomato, avocado slices, and sour cream sauce. Serve with lime wedges.

Notes

You will also need: medium and small mixing bowls, plate, large skillet, wire cooling rack (optional)

Nutrition

Serving: 1tacoCalories: 258kcalCarbohydrates: 27gProtein: 13gFat: 10gSaturated Fat: 2gCholesterol: 30mgSodium: 245mgPotassium: 420mgFiber: 4gSugar: 2gVitamin A: 295IUVitamin C: 9.9mgCalcium: 63mgIron: 1.5mg
Keyword fish, tacos
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