Panko-Fried Fish Tacos Recipe

Panko-Fried Fish Tacos Recipe
Fish Tacos
Maryse Chevriere

Fish Tacos

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. 

Deliver Ingredients


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


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.

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.