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Panko Breaded Fish Tacos with Jalapeno Slaw

Kinesha Goldson Dickman

Kinesha Goldson Dickman

February 9, 2024
Panko Breaded Fish Tacos with Jalapeno Slaw on a plate
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35 min

Total

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2

Servings

Protein icon

Fish / Seafood

Protein

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

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

Step By Step

Instructions

1
Prehead your oven to 435ºF or your air fryer to 390ºF.

Prepare the pickled onions:

1
Combine vinegar, sugar, and salt in a medium bowl. Add sliced red onions and let sit for at least 30 minutes.

Cook the cod:

1
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:

1
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:

1
Warm tortillas in a skillet or toaster oven.
2
Place a portion of the crispy fish on each tortilla. Top with jalapeño slaw, avocado slices, and pickled red onions.
3
If desired, spread a thin layer of homemade tartar sauce on each taco for a tangy kick.

Every Recipe Starts With Great Meat

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