Panko Fish Tacos with Roasted Red Pepper Salsa and Avocado

A crisp layer of breadcrumbs encases delicate pieces of white fish in these Panko fish tacos. Layered underneath is a velvety avocado yoghurt sauce and, on top, a vibrant roasted red pepper salsa.

Like a baguette or a burger bun, a taco is simply a container for whatever delectable ingredients you want to put inside. And while most of us know a taco as a tortilla wrapped around stewed meat and a hot sauce, there are no rules. In fact, Mexican tacos are a great example of culinary fusion. They bring together influences from Mayan and Aztec civilisations, as well as the Spanish colonists and Lebanese immigrants, according to Michael Picher, a professor of history and author of Planet Taco: A Global History of Mexican Food.

While these Vietnamese Braised Pork Belly Tacos delivered distinct Vietnamese flavours wrapped in a tortilla, this recipe for Panko fish tacos is about a fantastic combination of flavours and textures rather than about representing a regional cuisine, as impressive as Vietnamese flavours are! The delicate fish with the extra crispy crust, the vibrant roasted red pepper sauce, and the velvety avocado yoghurt sauce work together to make each mouthful of these tacos something to savour.

Panko fried fish

While I used Panko bread crumbs in this recipe, you could substitute them with other types of breadcrumb, including homemade. The goal is to have a very crisp enclosure around the delicate fish. 

You may ask, why not fry the fish in a batter rather than breadcrumbs—a valid question. We do not have a lot of space inside a taco, so we need to use it wisely. And though I do love a good piece of fresh fish coated in a crisp beer batter, it takes up more space. In comparison, a layer of breadcrumbs is much thinner and leaves more room within the taco for the sauces. 

Roasted pepper salsa

The delectabilia logo shows that red peppers are a favourite, especially roasted. Deliciously sweet and healthy, there is no reason not to love roasted red peppers. Balsamic vinegar and lime juice add some brightness, while the fresh cherry tomatoes contribute a sumptuousness only fruit in disguise can do. 

Of course, a salsa has to have some spice. Here we use a red jalapeno. These have a subtle heat that other members of the household do not find overpowering. For me, I would use something higher on the Scoville scale. If you need to keep things milder for your fellow diners, have a bottle of your favourite chilli sauce at hand to enhance your taco. Otherwise, use chillis that excite your taste buds to the desired degree.

Avocado yoghurt sauce

Panko fried fish and roasted red pepper salsa tacos are delicious. But something was missing – as if the cellos in an orchestra were missing. Enter the avocado yoghurt sauce. This sauce’s rich and velvety creaminess serves to complement the crumbed fish and salsa. But more than that, it elevated them by providing a counterpoint, as cellos do for violins, or a rhythm guitar does for a lead guitar. 

Panko Fish Tacos with Roasted Pepper Salsa and Avocado Yoghurt Sauce

Course: Lunch, Main Course, Snack, Tapas

Cuisine: International, Mexican Inspired

Keyword: avocado, chilli, fish, red peppers, tacos, yoghurt

Servings: 4 tacos

Author: Steve Paris

A crisp layer of breadcrumbs encases delicate pieces of white fish in these Panko fish tacos. Layered underneath is a velvety avocado yoghurt sauce and, on top, a vibrant roasted red pepper salsa.

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Ingredients

Avocado yogurt sauce

• 1 ripe avocado
• 1/2 cup Greek yoghurt or sour cream
• 2 cloves garlic, crushed
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 Tbsp lime juice
• 1 Tbsp Tobasco or similar fermented hot sauce
• 1 handful fresh washed cilantro leaves

Roasted pepper salsa

• 3 large red peppers
• 3 red chillis red jalapenos or similar
• 1 Tbsp Tobasco or similar fermented hot sauce
• 5 cloves garlic, crushed
• 1 Tbsp Balsamic vinegar
• 2 Tbsp fresh lime juice (or lemon
• 1 handful fresh washed parsley
• 12 cherry tomatoes, cut into eighths

Panko fried fish

• 300 g firm white fish fillets cod works well
• 1/2 cup cornstarch
• 2 eggs, whisked
• 1 cup panko crumbs
• Vegetable oil for frying

And

• 4 to rtillas preferably corn tortillas as they have more taste

Instructions

Avocado yogurt sauce

• Combine all the ingredients together in a food processor.
• Store in the refrigerator until needed.

Roasted pepper salsa

• Preheat the oven to 200 degC
• Wash, halve, and remove the pith from the peppers. Then smear with olive oil.
• Roast the peppers for 30 minutes, skin side up.
• Transfer to a plate and seal with plastic wrap. Allow to cool.
• Once cool, remove the skins, and coarsely chop.
• Add all ingredients, except the tomatoes, to a food processor.
• Pulse until the salsa is the right consistency. It should still be quite chunky.
• Stir in the tomatoes.
• Store ate room temperature until needed.

Panko fried fish

• Cut the fish fillets into pieces approximately 50mm long and 15mm square.
• Dust with cornstarch, dip in the egg, then coat with breadcrumbs.
• Return the crumbed fillets to the refrigerator for 30 minutes.
• Bring the vegetable oil up to 185 degC.
• Fry the crumbed fish until golden 3 – 5 minutes each side.
• Drain on paper towels. Don’t fry too many pieces at the same time, as the temperature will be reduced too much. Make sure there is plenty of room around each piece.

Construction

• Heat a skillet or hot plate to medium-high.
• Spritz both sides of the tortillas with a little water.
• Lay a tortilla in the skillet until burn marks start to develop. Start checking after 30 – 60 seconds, depending on the heat.
• Flip and do the same for the other side.
• Spread some avocado yoghurt sauce on the tortilla and top that with some Panko fried fish pieces.
• Top the fish with some Roasted pepper salsa.

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