Panko-Crusted Fish Tacos with Red Cabbage Slaw

Panko-crusted fish tacos with cabbage slaw

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.
Red cabbage slaw

Panko-Crusted Fish Tacos with Red Cabbage Slaw

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