Panko Fish Tacos with Sriracha Lemongrass Sauce
Print Pin
5 from 1 vote

Panko Fish Tacos with Sriracha Lemongrass Sauce

Panko Fish Tacos are crunchy with spicy Sriracha Lemongrass Sauce! They're perfect for a  tasty, quick dinner!
Course dinner, lunch
Cuisine American
Keyword fish tacos, panko fish tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Author Joanne Schweitzer


Panko Fish Tacos

  • 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

Sriracha Lemongrass Sauce

  • 4 tbsp mayonnaise
  • 2 tsp Sriracha chili sauce
  • 2 tsp lemongrass
  • 1 tsp lemon juice
  • 2 dashes of garlic powder


Sriracha Lemongrass Sauce

  • Add all ingredients to a small bowl and stir until smooth.

Panko Fish Tacos

  • 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. 


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg