Crunchy Panko Fish Tacos Slaw (Printable)

Golden panko fish fillets and tangy pickle slaw fill warm tortillas for a crisp, flavor-packed meal.

# Components:

→ Fish

01 - 1 lb white fish fillets (cod, haddock, or tilapia)
02 - 1 cup panko breadcrumbs
03 - 1/2 cup all-purpose flour
04 - 2 large eggs
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 tbsp neutral oil (canola or vegetable)

→ Pickle Slaw

10 - 2 cups shredded green cabbage
11 - 1/2 cup shredded carrot
12 - 1/4 cup dill pickles, finely chopped
13 - 2 tbsp pickle brine
14 - 2 tbsp mayonnaise
15 - 1 tbsp apple cider vinegar
16 - 1 tsp Dijon mustard
17 - 1/4 tsp celery seed
18 - Salt and black pepper, to taste

→ Tacos

19 - 8 small corn or flour tortillas, warmed
20 - 1/4 cup fresh cilantro, chopped
21 - 1 lime, cut into wedges

# Directions:

01 - In a large bowl, combine shredded cabbage, shredded carrot, chopped dill pickles, pickle brine, mayonnaise, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper. Toss until thoroughly coated. Cover and refrigerate until ready for assembly.
02 - Arrange your breading station: Place all-purpose flour on one plate. In a shallow bowl, whisk the eggs until beaten. On a second plate, combine panko breadcrumbs with smoked paprika, garlic powder, salt, and black pepper. Mix well.
03 - Pat the white fish fillets completely dry with paper towels. Cut the fillets into uniform 1-inch wide strips.
04 - Dredge each fish strip first in the flour, ensuring it's fully coated. Submerge it in the beaten egg, allowing excess to drip off. Finally, press each strip firmly into the panko mixture, coating evenly. Place the breaded fish strips onto a clean tray.
05 - Heat the neutral oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the breaded fish strips in a single layer. Cook in batches if necessary to avoid overcrowding the pan. Pan-fry for 2 to 3 minutes per side, until the crust is golden brown and the fish is cooked entirely through. Remove from skillet and briefly drain on paper towels.
06 - Arrange the warmed tortillas. Place several pieces of the crispy fish fillets onto each tortilla. Top generously with the prepared pickle slaw. Finish by sprinkling with fresh chopped cilantro. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Features a unique pickle slaw that adds brightness to every bite
  • Creates restaurant quality tacos with simple pantry ingredients
  • The perfect balance of crispy, tangy, and fresh elements
02 -
  • The pickle brine is the secret flavor booster in this recipe
  • Can be prepared in stages if you make the slaw ahead of time
  • Perfect for introducing seafood to picky eaters due to the crispy coating
  • Makes excellent use of leftover pickle juice instead of discarding it
03 -
  • For the absolute crispiest coating, chill the breaded fish strips in the refrigerator for 15 minutes before frying. This helps the coating set and results in less breakage during cooking.

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