Crispy Panko Fish Tacos


fish tacos

Okay, confession. I HATED the idea of fish tacos for a long while. Fish? And tacos? Like, TOGETHER??? No thank you.

And then in my 20s, I went to Hawaii. And had fish tacos for the first time (from a kinda-sketchy-kinda-cool food truck/van thing).

And yum.

They were grilled fish tacos, which I liked. But this midwestern gal loves her foods fried, so I gave this recipe from Guy Fieri a whirl. Good idea. I like adding a little crunch to the softer textures of the salsa and sour cream dressing. It’s a good thing.

Eat ’em up. Nom nom nom!

fish taco marinadefish taco fish

First, let’s marinate some fish. I like cod, because it’s white and doesn’t haveĀ a lot of flavor. I don’t like my fish to be flavorful. But you may use whatever you like – it’s okay.

Chop your fish up into square-ish sort of pieces. About 1″ pieces work well.

Add lime juice, salt, black pepper and cumin. Stir and let sit for a few minutes to let the flavors meld together.

fish taco cole slaw

Next, mix up your cole slaw. Combine shredded coleslaw and cilantro (and a little onion, if you so desire). Set aside.

fish taco salsa

Salsa time. Chop up some tomatoes, cilantro, garlic, onions and jalapeno. Add lime juice, salt and pepper to suit your taste.

fish taco dressing

I can’t eat a taco without sour cream. Add lime juice, garlic cumin, cilantro, salt and pepper to give it some punch.

fish taco fry fish

Let’s make this fish nice and crispy. Take a piece out of the marinade, roll it in flour and then drop it into tempura batter. Fry until golden brown on both sides (about 3-4 minutes per side). Drain on a rack or on paper towels.

fish tacos

Mouth watering. Time to eat! Place a few pieces of fish on a corn or flour tortilla. Top with salsa, sour cream dressing, cole slaw, cilantro and a squeeze of lime. YUMMERS!

Crispy Panko Fish Tacos

Crispy Panko Fish Tacos

Adapted from Guy Fieri


  • 16 corn or flour tortillas
  • Vegetable oil for frying
  • 12 oz. cod (or other fish), cut into 1-inch pieces
  • For the marinade:
  • 1 lime, juiced
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • For the coleslaw:
  • 2 c. shredded coleslaw
  • 3 Tbsp. chopped cilantro
  • 2 Tbsp. diced onion, if desired
  • For the salsa:
  • 4 Roma tomatoes or 2-3 garden-size tomatoes, chopped
  • 2 Tbsp. chopped cilantro
  • 2 Tbsp. diced red onion, if desired
  • 1 tsp. minced garlic
  • 1 jalapeno, seeded and minced
  • 1 lime, juiced
  • Salt and pepper to taste
  • Sour cream dressing:
  • 1 lime, juiced
  • 8 oz. sour cream
  • 1/2 tsp. minced garlic
  • 1/2 tsp. ground cumin
  • 2 Tbsp. minced cilantro
  • Salt and pepper to taste
  • For the batter:
  • 1 c. flour
  • 1 c. tempura batter (made from tempura batter mix and cold water, following package instructions)
  • 1 c. panko bread crumbs


  1. Prepare the fish: Cut fish into 1-inch pieces and place in bowl. Add the marinade ingredients (juice of one lime, cumin, salt and pepper). Stir and set aside.
  2. Prepare the cole slaw: Mix coleslaw, cilantro and onion (if desired). Set aside.
  3. Prepare the salsa: Combine tomatoes, cilantro, diced red onion, garlic, jalapeno, juice of one lime, and salt and pepper to taste. Set aside.
  4. Prepare the sour cream dressing: Combine juice of one lime, sour cream, garlic, cumin, cilantro and salt and pepper to taste. Set aside.
  5. Batter the fish: Remove fish from marinade, a few pieces at a time. Roll pieces in flour. Prepare one cup of tempura batter according to package instructions. Roll fish through tempura batter, ensuring all sides are covered. Roll fish through panko crumbs, ensuring all sides are covered.
  6. Fry the fish: Heat vegetable oil in Dutch oven or cast iron skillet to 350 degrees. Fry battered fish, a few pieces at a time, until golden brown (about 3-4 minutes per side). Drain on wire rack or paper towels.
  7. Assemble the tacos: Place a few pieces of fish on a tortilla. Top with salsa, sour cream dressing, cole slaw, cilantro and squeezes of lime.
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One thought on “Crispy Panko Fish Tacos

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