Panko Fried Salmon Fish Tacos: Crispy, Flavorful, and Easy Recipe

by

Panko Fried Salmon Fish TacosFish tacos are a beloved staple in coastal cuisines, bringing together the light, flaky goodness of fish with the vibrant flavors of fresh vegetables, tangy sauces, and a satisfying crunch. The origins of fish tacos are often attributed to the Baja California region in Mexico, where fishermen would prepare their catch in a simple, fresh manner. In this recipe, we’re taking the classic concept and adding a delicious twist with Panko fried salmon. The result? A crispy, flavorful taco that’s sure to impress.

Ingredients

For the Panko Fried Salmon:

  • 1 lb salmon fillets, skin removed and cut into strips
  • 1 cup Panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup vegetable oil (for frying)

For the Tacos:

  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage or lettuce
  • 1/4 cup chopped cilantro
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup crumbled feta or cotija cheese
  • Lime wedges for serving

For the Creamy Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp hot sauce (optional)
  • 1 tbsp chopped cilantro
  • Salt and pepper to taste

Optional Toppings:

  • Pickled jalapeños
  • Radishes, thinly sliced
  • Salsa or pico de gallo

Instructions

Step 1: Prepare the Salmon

  1. Cut the Salmon: Begin by cutting the salmon fillets into even strips. This helps them cook evenly and makes them the perfect size for tacos. If you’re wondering how to cut fish for fish tacos, aim for strips about 1 inch wide and 3-4 inches long.

Step 2: Bread the Salmon

  1. Prepare Breading Station: In one bowl, add flour. In another bowl, beat the eggs. In a third bowl, mix the Panko breadcrumbs with garlic powder, smoked paprika, salt, and pepper.
  2. Bread the Salmon: Dip each salmon strip first in the flour, then in the beaten eggs, and finally in the seasoned Panko breadcrumbs, pressing the breadcrumbs lightly onto the fish to help them adhere.
  3. Refrigerate: For best results, let the breaded salmon strips rest in the refrigerator for about 15 minutes to help the coating stick better during frying.

Step 3: Fry the Salmon

  1. Heat the Oil: In a large skillet, heat vegetable oil over medium heat until it reaches about 350°F (180°C). You can test the oil by dropping a small breadcrumb into it; if it sizzles immediately, it’s ready.
  2. Fry the Salmon: Gently add the salmon strips to the hot oil, being careful not to overcrowd the pan. Fry them for about 3 minutes on each side, or until the Panko is golden brown and the salmon is cooked through.
  3. Drain: Remove the salmon from the pan and place on a paper towel-lined plate to drain any excess oil.

Step 4: Assemble the Tacos

  1. Warm the Tortillas: Lightly toast the tortillas on a dry skillet or directly over a gas flame for a few seconds on each side until warm and slightly charred.
  2. Add the Salmon: Place a few pieces of Panko fried salmon in each tortilla.
  3. Top the Tacos: Add a generous amount of shredded cabbage, a few slices of red onion, avocado, and a sprinkle of cilantro. Top with crumbled feta or cotija cheese.

Step 5: Make the Sauce

  1. Mix Sauce Ingredients: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, hot sauce, cilantro, and salt and pepper.
  2. Drizzle Over Tacos: Drizzle the creamy sauce over the assembled tacos and serve with lime wedges on the side.

Step 6: Serve

Serve the Panko fried salmon fish tacos immediately, along with your favorite sides such as rice, beans, or chips and salsa. Don’t forget to enjoy them with an ice-cold drink!

Tips and Variations

1. What’s the Best Fish for Fried Fish Tacos?

Salmon adds a rich, hearty flavor to fish tacos, but you can also use white fish like cod, tilapia, or halibut. These fish are milder and pair well with the crunchy Panko coating.

2. How to Cut Fish for Tacos?

When preparing fish for tacos, always aim for even-sized strips to ensure that the fish cooks uniformly. Salmon is slightly more delicate, so handle it with care when cutting.

3. Panko Fried Salmon Fish Tacos in the Oven:

To make a lighter version, you can bake the Panko-coated salmon in the oven. Preheat the oven to 400°F (200°C), place the breaded salmon on a baking sheet lined with parchment paper, and bake for 12-15 minutes until crispy and cooked through.

4. Panko Fish Tacos in the Air Fryer:

For a healthier option, air fry the Panko-coated salmon. Preheat your air fryer to 375°F (190°C) and cook for about 10-12 minutes, flipping halfway through. The air fryer gives a perfect crunch without the need for frying in oil.

5. Variations:

  • Spicy Kick: Add cayenne pepper or chipotle powder to the Panko mix for an extra spicy kick.
  • Gluten-Free Option: Use gluten-free Panko and corn tortillas to make this recipe gluten-free.
  • Vegan Option: Replace the salmon with tofu or cauliflower for a plant-based version. Use vegan mayo and sour cream for the sauce.

Nutritional Information (Per Serving)

  • Calories: 450 kcal
  • Protein: 25g
  • Carbohydrates: 36g
  • Fat: 23g
  • Fiber: 6g
  • Sugars: 4g
  • Sodium: 710mg

Panko fried salmon fish tacos are a delicious and fun way to elevate your taco game. The crispy Panko coating adds the perfect crunch, while the fresh vegetables and creamy sauce balance the richness of the salmon. Whether you fry, bake, or air fry the fish, these tacos are sure to be a hit at your next dinner. So why not give this recipe a try? We’d love to hear about your experience! Drop a comment below, share your own tips, or tag us on social media with your taco creations.

Rate this post

Leave a Comment