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- 1 lb white fish fillets (cod or tilapia) - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded green cabbage - 1/2 cup diced tomatoes - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges - 8 small corn or flour tortillas - 1/2 cup crema or sour cream To make crispy panko crusted fish tacos, you need fresh ingredients. Start with one pound of white fish fillets, like cod or tilapia. Both types of fish work well and have a mild taste. Next, gather one cup of panko breadcrumbs. These will give the fish a crunchy texture. You will also need half a cup of all-purpose flour. This helps the breadcrumbs stick to the fish. For flavor, add two large eggs, beaten. Then, use one teaspoon each of garlic powder and paprika. These spices add a nice kick. Don’t forget to season with salt and pepper to taste. Now for the toppings! You will want one cup of shredded green cabbage for crunch. Half a cup of diced tomatoes adds freshness. A quarter cup of chopped fresh cilantro gives it a burst of flavor. Finally, cut one lime into wedges for serving. You will also need eight small corn or flour tortillas and half a cup of crema or sour cream. This creamy topping balances the fish's crunch. With these ingredients, you're ready to create a flavorful dish that will impress everyone! First, rinse the fish fillets under cold water. This step helps remove any debris. After rinsing, pat the fish dry with a paper towel. Drying the fish is key for getting a crispy texture. Now, cut the fish into strips about 2-3 inches wide. This size works perfectly for tacos. Next, set up your breading station. In a shallow dish, mix the flour with garlic powder, paprika, salt, and pepper. This blend adds great flavor to the fish. In a second dish, beat the two large eggs. This egg wash helps the breadcrumbs stick. In a third dish, prepare the panko breadcrumbs. Make sure they are ready for coating. Now, it’s time to bread the fish. Take each fish strip and coat it in the seasoned flour. Shake off any excess flour. Then, dip the strip into the beaten eggs, covering it well. Finally, roll the fish in panko breadcrumbs until fully coated. This step gives the fish its crunch. Heat a frying pan over medium-high heat with enough oil to cover the bottom. Once the oil is hot, add the fish strips carefully. Fry them for 3-4 minutes on each side until they turn golden brown and crispy. Remove the fish and place it on a paper towel-lined plate to drain excess oil. While the fish fries, warm the tortillas. Use a separate skillet over medium heat. Warm each tortilla for about 30 seconds on each side until they are pliable. This helps the tortillas hold the filling better. Now, it’s time to assemble the tacos. On each tortilla, layer a handful of shredded cabbage. Next, add 2-3 pieces of the crispy fish. Top it with diced tomatoes and chopped cilantro. To finish, drizzle some crema or sour cream on top. Serve the tacos with lime wedges on the side. Squeezing fresh lime juice on the tacos adds a zesty kick. Enjoy every bite of this delicious meal! To get that perfect crispy crust on your fish, focus on oil temperature. Heat the oil until it shimmers but isn't smoking. This usually means medium-high heat. If the oil is too cool, the fish will absorb too much oil and become soggy. Also, avoid overcrowding the pan. If you add too many fish strips at once, the temperature will drop. Fry in batches to keep the oil hot. This helps ensure each piece gets golden and crispy. You can adjust the seasoning to suit your taste. Try adding a pinch of cayenne for heat or some lime zest for brightness. Don't be afraid to mix it up! For toppings, think beyond the usual. You could add avocado slices or pickled red onions for a twist. Fresh mango salsa adds a sweet touch, too. Get creative and make it your own! Prep your ingredients before you start cooking. Cut the fish and veggies ahead of time. This saves you from rushing around while frying. For frying, use a shallow pan and keep the oil at the right temperature. This method cooks the fish faster and makes it crispier. You’ll spend less time in the kitchen and more time enjoying your tacos! {{image_2}} What are the best fish options for tacos? I recommend using white fish like cod or tilapia. Both have mild flavors and flaky textures. These fish fry up nicely and soak up seasonings well. You can also try mahi-mahi or snapper for a different twist. Are there healthier fish alternatives? Yes, you can use salmon or trout. These fish have richer flavors and are packed with healthy fats. They still work well with the crispy panko crust. What are gluten-free options? If you need gluten-free, swap all-purpose flour for a gluten-free blend. Use gluten-free panko for the breading. This way, you keep the crunch without gluten. What vegetarian preparation ideas do you have? For a vegetarian version, try crispy cauliflower or eggplant. Cut them into strips and follow the same breading and frying steps. They are tasty and satisfying. What different seasoning mixes can I use? You can spice things up with chili powder, cumin, or even lemon zest. Just blend your favorite spices into the flour before breading the fish. This adds depth and flavor to each bite. What unique salsa options work well for topping? Try mango salsa for a sweet twist. A spicy pico de gallo or a tangy avocado salsa also pairs nicely. These toppings bring freshness and excitement to your tacos. After enjoying your crispy panko crusted fish tacos, store any leftovers carefully. Use an airtight container to keep them fresh. It’s best to eat them within three days. This way, the fish stays tasty and the toppings remain crisp. To keep your tacos crispy, reheating is key. For the fish, use an oven or an air fryer. Preheat the oven to 375°F and place the fish on a baking sheet. Bake for about 10 minutes until hot. This method helps the fish stay crunchy. For the tortillas, warm them on a skillet for about 30 seconds on each side. This makes them soft and pliable again. If you want to save fish for later, you can freeze it before cooking. Wrap fish tightly in plastic wrap and place it in a freezer bag. This keeps the fish good for up to three months. Cooked leftovers can also be frozen, but they may lose some crispiness when thawed. If you freeze them, make sure to eat them within a month for the best taste. The best fish for crispy tacos includes cod and tilapia. These fish have a mild flavor and a firm texture. Cod has a nice flaky quality, while tilapia is tender and easy to cook. Both fish hold up well to frying, giving you that perfect crunch. You can also try halibut or haddock for a different taste. To keep your fish tacos crispy, follow these tips: - Use fresh tortillas. Warm them just before serving. - Drain fried fish on paper towels. This removes excess oil. - Add toppings right before eating. This keeps everything fresh. - Serve lime wedges on the side. Squeeze them just before you bite in. Yes, you can prep the fish ahead of time! Just bread the fish and store it in the fridge for a few hours. When you’re ready, simply fry the fish. This will save you time and keep your tacos crispy when served. Avoid pre-cooking the fish, as it may lose its crunch. Here are some great sides to serve with fish tacos: - Mexican rice for a hearty complement. - Black beans for added protein and fiber. - Fresh salsa or pico de gallo for a zesty kick. - Guacamole for a creamy touch. - A simple green salad for freshness. These crispy fish tacos are a simple yet delicious meal. We covered ingredients, step-by-step cooking, and tips to keep the fish crunchy. I shared ways to customize flavors and make it fit your diet. Don't forget how to store and reheat leftovers to enjoy later. Now you can whip up these tasty tacos with confidence, knowing you have all the tools you need. Dive in and enjoy your cooking adventure!

Crispy Panko Crusted Fish Tacos

Dive into the deliciousness of crispy panko crusted fish tacos! This easy recipe combines perfectly fried fish with fresh toppings like cabbage, tomatoes, and cilantro, all wrapped in warm tortillas. Perfect for a fun dinner or a casual gathering, these tacos are a hit with everyone. Ready to impress your family and friends with these tasty treats? Click through to explore the full recipe and enjoy a flavorful feast!
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Ingredients
  

1 lb white fish fillets (such as cod or tilapia)

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded green cabbage

1/2 cup diced tomatoes

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

8 small corn or flour tortillas

1/2 cup crema or sour cream

Instructions
 

Prepare the Fish: Rinse the fish fillets under cold water and pat dry with a paper towel. Cut them into smaller strips about 2-3 inches wide.

    Set Up Breading Station: In a shallow dish, place the flour mixed with garlic powder, paprika, salt, and pepper. In a second dish, beat the eggs. In a third dish, add the panko breadcrumbs.

      Bread the Fish: Take each fish strip, first coat it in the seasoned flour, then dip it into the beaten eggs, and finally roll it in panko breadcrumbs until well coated. Repeat for all fish strips.

        Fry the Fish: Heat a frying pan over medium-high heat with enough oil (about 1/4 inch) to cover the bottom. Once hot, carefully add the fish strips, cooking them in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side until they are golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

          Warm the Tortillas: In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side until they are pliable.

            Assemble the Tacos: On each tortilla, layer a handful of shredded cabbage, followed by 2-3 pieces of crispy fish. Top with diced tomatoes, chopped cilantro, and a drizzle of crema or sour cream.

              Serve: Serve the tacos with lime wedges on the side, allowing everyone to squeeze fresh lime juice on top for added flavor.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 (2 tacos per person)