Panko Breaded Fish Tacos with Jalapeno Slaw

Written by Kinesha Goldson Dickman on

Ready to transform our latest product, Wild-Caught Panko Breaded Alaskan Cod, into a dreamy fish taco experience? Today, we’re elevating Taco Tuesdays with these crispy, flaky fish tacos complete with homemade tangy tartar sauce, and a twist of jalapeño slaw. This recipe is a perfect blend of crispy white fish, the tangy zip of pickled onions, and the creamy richness of avocado slices, all wrapped in a warm tortilla.

Panko Breaded Fish Tacos with Jalapeno Slaw

No ratings yet
Print Pin
Protein: Fish / Seafood
Cut: Wild-Caught Panko Breaded Alaskan Cod
Course: Lunch, Main Course, Snack
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2

Ingredients

For fish tacos:

  • 8 ButcherBox Wild-Caught Panko Breaded Alaskan Cod fillets
  • 4 tortillas
  • Avocado slices
  • Pickled red onions

For jalapeño slaw:

  • 1/2 purple cabbage shredded
  • 1 large carrot grated
  • 1 fresh jalapeño finely sliced
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 1 lemon juiced
  • kosher salt and freshly ground black pepper to taste

For pickled onions:

  • 1 red onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 1/2 tsp salt

Instructions

  • Prehead your oven to 435ºF or your air fryer to 390ºF.

Prepare the pickled onions:

  • Combine vinegar, sugar, and salt in a medium bowl. Add sliced red onions and let sit for at least 30 minutes.

Cook the cod:

  • Oven bake the cod at 425°F for 16-20 minutes or air fry at 390°F for 8-10 minutes until golden brown and crispy.

Make the jalapeño slaw:

  • In a large bowl, mix together cabbage, carrot, and jalapeño. In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice. Pour over the cabbage mixture and toss to combine. Season with Kosher salt and freshly ground black pepper.

Assemble the tacos:

  • Warm tortillas in a skillet or toaster oven.
  • Place a portion of the crispy fish on each tortilla. Top with jalapeño slaw, avocado slices, and pickled red onions.
  • If desired, spread a thin layer of homemade tartar sauce on each taco for a tangy kick.

Notes

Cook Your Cod to Perfection
Achieving the perfect crispy, flaky cod is easier than you might think, especially with ButcherBox’s Wild Caught Panko Breaded Alaskan Cod. Here’s how to get that ideal texture and taste:
  1. Oven Baking: Preheat your oven to 425°F. Arrange the cod fillets on a baking sheet and lightly drizzle them with oil. This helps in getting that golden-brown crispness while maintaining the fish’s natural moisture. Bake for 16-20 minutes. Keep an eye on them to ensure they don’t overcook – you’re looking for a golden crust and a flaky interior.
  2. Air Frying: For those who prefer a quicker method or a lighter touch, air frying is an excellent option. Set your air fryer to 390°F. Place the cod fillets inside, ensuring they’re not overcrowded to allow for even cooking. Air fry them for 8-10 minutes until they’re beautifully crisp. This method is great for retaining the delicate flavor of the cod while achieving a delightful crunch.
 
Share on Pinterest!Pin at @Butcher_Box!

 

Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.

Tweet
Pin
Share