Description
Learn how to create delicious Panko Baked Fish Tacos with our easy-to-follow recipe. Crispy, flavorful, and perfect for your next taco night!
Ingredients
- 1 1/2 pounds (680 g) boneless skinless white fish fillets – choose a firm white fish like cod or halibut
- 15 corn tortillas for serving
- Vegetable oil or oil with a high smoke point for frying
- 1 1/2 cups (360 ml) seltzer water
- 1 cup (120 g) flour
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon (5 ml) salt
- 3/4 teaspoon (4 ml) garlic powder
- 1/4 teaspoon (1 ml) cayenne pepper
- 1 1/4 cups (125 g) panko breadcrumbs
- 2 1/2 cups (225 g) shredded cabbage
- 2 ripe avocados, thinly sliced
- 2 tomatoes, seeded and diced
- Fresh lime wedges for garnish
- You can add other taco toppings if you prefer– salsa fresca, fresh chopped cilantro, jalapeno or hot sauce for a kick
- 1 cup (240 ml) plain yogurt (or 1/2 cup plain yogurt, 1/2 cup mayonnaise)
- 2 tablespoons (30 ml) fresh lime juice (or more to taste)
- 1 1/2 tablespoons (7.5 g) chopped cilantro
- 1 teaspoon (5 ml) lime zest
- Salt to taste
Instructions
- Chop the fish into pieces about 2 inches in length and 1 inch in width.
- In a medium bowl, combine the seltzer water, flour, cornstarch, salt, garlic powder, and cayenne pepper by whisking them together. The mixture should reach a consistency similar to pancake batter. If it appears too thick or lumpy, add additional seltzer or water to achieve the right consistency.
- Place the panko breadcrumbs in a separate bowl and prepare an empty plate for the coated fish.
- Submerge each fish piece into the batter, allowing any surplus to drip back into the bowl.
- After coating with batter, gently roll each piece in the panko to cover. Be sure the fish is lightly coated in batter to prevent clumping. Use one hand for handling wet ingredients and the other for dry to avoid creating clumps. Transfer the breaded fish to the empty plate.
- Once all fish is coated, heat half an inch of vegetable oil in a skillet over medium-high heat. Cook the fish in batches of six. The oil should bubble and sizzle consistently without splattering if it’s at the right temperature.
- Turn the fish when it reaches a deep golden color, cooking each side for 2-3 minutes until crispy and golden.
- While the fish is frying, mix your sauce ingredients together in a small bowl and set aside.
- After frying, let the fish drain on a wire rack to maintain crispness, placing paper towels underneath to catch excess oil. If you don’t have a rack, use multiple layers of paper towels to drain the fish.
- Once the fish is ready, assemble the tacos. Warm the corn tortillas in a skillet until they are pliable and aromatic. Add two pieces of fried fish to each tortilla. Garnish with shredded cabbage, diced tomatoes, avocado slices, and a tablespoon of the yogurt sauce. Serve immediately with lime wedges.
Notes
- Pat the fish dry before coating in batter for a crispier end result.
- Adjust cayenne pepper amount to suit your spice preference.
- Customize taco toppings for a personalized touch.
