Having deep-fried fish tacos every night is a recurring dream, but that could feel a little heavy to do on the daily. You can still get that amazing crunch in the oven (or the air fryer) with panko and Parmesan–crusted fish tacos. You won’t believe how crispy it gets! The slaw on top is inspired by Pepper’s famous papaya salad, with a creamy twist. Pro tip: If you can’t find green papaya in your grocery store, a great substitute is unripe mango, which shreds up nicely for that lovely tart crunch.
½ cup flour
½ teaspoon sweet paprika, plus more for seasoning
¼ teaspoon fine sea salt, plus more for seasoning
½ cup panko bread crumbs
⅓ cup finely grated Parmigiano Reggiano cheese
1 tablespoon vegetable oil, plus more for baking sheet
1 egg, beaten
½ pound thick whitefish fillets (like cod), cut into 1-inch by 3-inch strips
1 pinch finely ground black pepper
⅓ cup mayonnaise
⅓ cup sour cream
2 tablespoons lime juice
1 ½ teaspoons chopped chipotle in adobo sauce (or more to taste)
½ teaspoon finely grated lime zest
½ teaspoon fish sauce, plus more to taste
1 cup shredded young, unripe mango or green papaya
2 cups shredded red cabbage
½ cup shredded carrots
¼ cup thinly sliced radishes
½ cup cilantro leaves and tender stems
8 (six-inch) flour tortillas
The right amount of sweet-and-spicy flavor and only one pan to clean.
Umami for everyone.
Bread bowls optional but encouraged!