Panko-Fried Fish Tacos Recipe

Fish Tacos
Maryse Chevriere


For the pickled onions:

  • 1 medium red onion, finely sliced
  • ½ cup red wine vinegar
  • ½ cup warm water
  • ½ teaspoon sugar
  • Salt, to taste

For the tacos:

  • 2 eggs
  • ¼ cup milk
  • 1 ½-2 cups Panko breadcrumbs
  • Salt and pepper, to taste
  • ½-¾ pound tilapia fillets (about 2), cut into 1-inch-long pieces
  • Vegetable oil
  • 2 very ripe avocados
  • Juice of 1 lime
  • 1 package small flour tortillas
  • 1 cup Mahon cheese, grated

I'm not one to toot my own horn, but when it comes to making fish tacos, I'm boss. The secret? Using Panko breadcrumbs for the crust. It gives the fish a super crunch — perfect against the creamy avocado spread and tangy pickled onions.

Simply put: If you're in need of a celebrate-warm-weather dish, this is it.

Click here to see 8 Quick & Easy Taco Recipes. 


For the pickled onions:

Place the sliced onions in a medium bowl. Add in vinegar and warm water. Mix in salt and sugar and let stand until the onions have pickled slightly, about 30 minutes. Drain and set aside.

For the tacos:

Set up 2 shallow plates on your cooking station — in one beat the 2 eggs and milk, in the other, add the breadcrumbs with a healthy dose of salt and pepper. Dip each piece of fish in the egg wash to coat and then cover in breadcrumbs.

Add vegetable oil (about a ¼-inch deep should work, it should reach halfway up the side of the fish) in a large pan over medium heat. Add in the fish fillets to the pan (cook in multiple batches, about 4 pieces at a time, to avoid crowding). Cook for 2-3 minutes until golden brown, then flip the pieces over and cook for an additional 2 minutes. When each piece is ready, transfer to a paper towel-lined plate to drain any excess oil.

While the fish is cooking, beat the avocado in a small bowl — envision making a guacamole of sorts. Add lime juice and season with salt and pepper.

To serve, assemble a flour tortilla with 2 pieces of fish and top with the avocado spread, pickled onions, and grated cheese.


Calories per serving:

500 calories

Dietary restrictions:

Low Carb Sugar Conscious, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 463g 713%
  • Carbs 303g 101%
  • Saturated 84g 420%
  • Fiber 43g 172%
  • Trans 5g
  • Sugars 27g
  • Monounsaturated 277g
  • Polyunsaturated 68g
  • Protein 177g 355%
  • Cholesterol 769mg 256%
  • Sodium 6,926mg 289%
  • Calcium 2,674mg 267%
  • Magnesium 374mg 94%
  • Potassium 3,976mg 114%
  • Iron 20mg 110%
  • Zinc 16mg 104%
  • Phosphorus 2,874mg 411%
  • Vitamin A 860µg 96%
  • Vitamin C 68mg 114%
  • Thiamin (B1) 2mg 150%
  • Riboflavin (B2) 3mg 164%
  • Niacin (B3) 33mg 164%
  • Vitamin B6 2mg 103%
  • Folic Acid (B9) 934µg 233%
  • Vitamin B12 8µg 130%
  • Vitamin D 13µg 3%
  • Vitamin E 76mg 379%
  • Vitamin K 116µg 145%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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