Crispy Panko Fish Tacos with Hoisin Tarter Sauce
Panko-breaded fried-fish tacos with hoisin tarter sauce make this crispy fish taco recipe a unique treat. Incredible with flavor, A recipe from Hankook Taqueria in Atlanta.
Servings 12
Calories 753kcal
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup hoisin sauce
- 2 Tablespoons sweet pickle relish
- 1 1/2 teaspoon fresh lemon juice
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon kosher salt
- 1 teaspoon freshly ground white pepper
- 1 pound tilapia fillets cut into 4-by-1-inch strips
- 2 large eggs beaten
- 3 cups panko bread crumbs
- 3 cups vegetable oil for frying
- 12 corn tortillas warmed
Instructions
- Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving (I added a sliver of avocado and of course some cilantro.)
- In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
- In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
- Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper–lined platter.
- In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel–lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.
Nutrition
Calories: 753kcal | Carbohydrates: 34g | Protein: 14g | Fat: 65g | Saturated Fat: 46g | Cholesterol: 54mg | Sodium: 907mg | Potassium: 224mg | Fiber: 3g | Sugar: 4g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg