5 from 1 vote
Panko Fish Tacos with Sriracha Lemongrass Sauce
Panko Fish Tacos with Sriracha Lemongrass Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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
Servings: 6 servings
Joanne Schweitzer: Joanne
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
  1. Add all ingredients to a small bowl and stir until smooth.
Panko Fish Tacos
  1. Mix garlic powder, paprika, salt and pepper in a small bowl. Coat fish with seasonings mixture.
  2. Dip fish fillets into beaten egg until both sides are coated with egg.
  3. Dip fish coated with egg into a dish with Panko. Coat both sides of fish with Panko.
  4. Heat EVOO in a pan on med/high heat. Add fish and cook for 10 min flipping over after 5 min.
  5. Cut fish into pieces and add fish to warmed taco shells (see package directions.)
  6. Drizzle Sriracha Lemongrass Sauce on fish and top with cilantro leaves.
Recipe Notes

Store leftovers in the refrigerator for up to 3 days.