A few months ago we posted our panko-dusted fish tacos with guacamole recipe. Since it’s winter and avocados might not be readily available everywhere, we are reposting our cold-weather version of the recipe: panko-crusted fish tacos with red cabbage slaw. The process for preparing the fish is the same as the previous recipe; however, instead of a creamy guacamole, we make a tart and crunchy slaw to fill our tacos.
If you’re the type that can plan ahead, I highly recommend tossing the slaw together the night before. This gives the dressing – made of red or white wine vinegar, cumin, and honey – plenty of time to seep into the shredded cabbage and carrots. Plus, it helps soften the cabbage up some. Assemble your tacos by layering a handful of cabbage slaw, panko-crusted fish tacos, some sliced jalapenos, and a squeeze of lime juice onto a warmed tortilla, and feel the warm sea breeze.
Panko-Crusted Fish Tacos with Red Cabbage Slaw
Recipe Type: Entree
Author: Jess Dang
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients – Slaw
Red cabbage, sliced thinly – 1/2 a head
Carrots, grated – 1
Cilantro, chopped – ¼ cup
White / red wine vinegar – 2 tbs.
Cumin (spice) – 1/4 tsp.
Honey – 1 tsp.
Vegetable / canola oil – 4 tbs.
Ingredients – Tacos
Tilapia, sliced – 1.5 lbs.
Egg, whisked – 1
Paprika – 1 tsp. + 1 tbs.
Panko – 1 cup
Cumin – 1/2 tbs.
Canola oil – 1 tbs.
Tortillas – 8
Jalapeno, sliced – 1
Cilantro – a few leaves
Limes, sliced – 1
Prep – Ideally the night before
Make cabbage slaw: Prep cabbage, carrots, and cilantro. Whisk together vinegar, cumin, honey, salt, and oil. Toss everything together, and season to taste with any of the other seasonings. Cover and let marinate overnight in the fridge
Preheat oven to 400 degrees
Rinse and dry fish thoroughly with paper towels. Slice into 1/2″ pieces and place into a bowl
Whisk egg with 1 tsp. paprika and a pinch of kosher salt. Pour over fish and toss thoroughly
Combine panko, 1 tbs. paprika, 1/2 tbs. cumin, 1/2 tsp. kosher salt, 1 tbs. oil in a Ziploc bag that can hold the fish. Place fish in the bag and shake around until the panko is distributed
Spread out on baking sheet in 1 even layer. Bake for 12 to 15 minutes, until panko is golden brown. Slice lime into segments while fish bakes
Warm tortillas according to package instructions. Fill warmed tortillas with your cabbage slaw, fish, jalapeños, and cilantro leaves. Enjoy with a fresh squeeze of lime juice