Panko Fish Tacos with Sriracha Lemongrass Sauce are warm taco shells filled with Panko encrusted moist flaky, cod fish drizzled with a yummy sauce made from Sriracha, lemongrass, lemon juice and garlic powder. The sauce really takes these fish tacos to the next level of yum!
When I first heard the term “fish tacos” many years ago, I thought they sounded gross. I envisioned a whole fish lying on a taco shell, scales, eyes and all looking at me. It sounds ridiculous but, no matter what, it just didn’t sound appetizing to me. Then one day I tried one that looked inviting. I got hooked after that.
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If you want to know what this yummy looking slaw that is sitting next to the Panko Fish Tacos with Sriracha Lemongrass Sauce, it’s Apple Broccoli Slaw. It is a great accompaniment to fish tacos. It’s crunchy and slightly sweet with raisins and apple bits.
How to Make Panko Fish Tacos with Sriracha Lemongrass Sauce
Sriracha Lemongrass Sauce
Simply, add mayonnaise, Sriracha sauce, lemon grass, lemon juice and garlic powder into a small bowl and stir until smooth. This Sriracha Aioli would work well too.
Doesn’t that cod look amazing? Brown and crispy edges with flaky fish inside? YUM! Panko makes it crunchy and I just love crunchy!
Panko Fish Tacos
First, mix garlic powder, paprika, salt and pepper in a small bowl. Coat fish with seasonings mixture.
Next, dip fish fillets into beaten egg until both sides are coated with egg.
Then, dip fish coated with egg into a dish with Panko bread crumbs. Coat both sides of fish with Panko.
Next, heat EVOO in a pan on med/high heat. Add fish and cook for 10 min flipping over after 5 min.
Then, cut fish into pieces and add fish to warmed taco shells (see package directions.)
Finally, drizzle Sriracha Lemongrass Sauce on fish and top with cilantro leaves.
My husband has told me to add this recipe to the meal rotation. He loves it! He likes to mix up his meat and potato meals with fish once in a while. So, I’ll make Roasted Tilapia and Broccoli Sheet Pan Dinner or One Pot Honey Lemon Salmon with Asparagus every once in while to mix things up and keep it interesting.
You can also substitute Flounder for Cod in this recipe or even Tilapia.
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Panko Fish Tacos with Sriracha Lemongrass Sauce
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I took this recipe to Weekend Potluck #320.
Panko Fish Tacos are crunchy with spicy Sriracha Lemongrass Sauce! They're perfect for a tasty, quick dinner!
- 1 lb fresh cod fish
- 6 soft flour or corn taco size tortillas
- 1/4 cup Panko Japanese style bread crumbs
- 2 tbsp extra virgin olive oil EVOO
- 1 beaten egg
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and pepper to taste
- 1/4 cup of fresh cilantro leaves
- 4 tbsp mayonnaise
- 2 tsp Sriracha chili sauce
- 2 tsp lemongrass
- 1 tsp lemon juice
- 2 dashes of garlic powder
Add all ingredients to a small bowl and stir until smooth.
Mix garlic powder, paprika, salt and pepper in a small bowl. Coat fish with seasonings mixture.
Dip fish fillets into beaten egg until both sides are coated with egg.
Dip fish coated with egg into a dish with Panko. Coat both sides of fish with Panko.
Heat EVOO in a pan on med/high heat. Add fish and cook for 10 min flipping over after 5 min.
Cut fish into pieces and add fish to warmed taco shells (see package directions.)
Drizzle Sriracha Lemongrass Sauce on fish and top with cilantro leaves.
Store leftovers in the refrigerator for up to 3 days.