Panko-Breaded Fish Tacos with Sesame Ginger Slaw
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • Small tortillas (soft-taco or taco slider size)
  • For the fish: 1 lb. Cod or other mild white fish (cut into 2 inch pieces), 3 eggs, ½ cup flour, 2 cups panko Bread crumbs, 2 teaspoons salt, 1 teaspoon pepper
  • For the Sesame-Ginger Slaw: 2 cups of cabbage (green red or combo of the two), 2 carrots (shredded) 1 scallion, chopped
  • For the dressing: ¼ cup of rice vinegar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon honey, 2 teaspoons minced ginger, 1 teaspoon of minced garlic
  • Sriracha Mayo: 1 tablespoon Sriracha, ¼ cup mayonnaise
  • Optional toppings: Cilantro, Sesame seeds, more scallions
Instructions
  1. For the fish prep: Preheat oven to 425 degrees and place parchment paper on a rimmed sheet pan.
  2. Put together dredging station by: placing the flour, 1 teaspoon of salt, & ½ teaspoon pepper in a medium bowl. Beat the eggs and place in another medium bowl. Place the panko bread crumbs & 1 teaspoon salt & 1 teaspoon pepper in a third medium bowl and mix well to combine.
  3. Dredge one piece of cod into the flour mixture and shake off excess. Then dip into the egg mixture. Finally, place the cod into the panko mixture, pressing down and coating all side. Place on the sheet plan and repeat with each piece of cod. Place in the oven and bake for 15-20 minutes until golden brown on the outside and flaky on the inside.
  4. While the cod is baking, combine the cabbage (green & red), shredded carrots and scallion in a large bowl. In a small bowl, whisk together all the dressing ingredients: rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic.
  5. In another small bowl, mix together the sriracha and mayonnaise.
  6. When the cod is done baking, remove from oven and let cool for a couple minutes.
  7. I like to warm tortillas before assembling the tacos. You can warm in the oven, on a pan or over an open flame. To assemble the fish tacos, add one or two pieces of fish to a tortilla. Top with slaw and drizzle with the sriracha mayo.
  8. Top with optional garnishes (cilantro, sesame seeds, more scallops). Enjoy!!
Recipe by Six Snippets at https://www.sixsnippets.com/panko-breaded-fish-tacos-with-sesame-ginger-slaw/