Vietnamese banh mi sandwiches are pretty much my favorite in the whole world. I often food-dream of different ways I can consume this sandwich – maybe on a pizza? On a crostini? My latest creation was inspired by some leftover pickled daikon and carrots I had after making banh mi sandwiches for a friend. Behold: the cornmeal crusted banh mi fish taco.
This recipe features a wonderfully cornmeal and panko crusted tilapia – which is perfect for this dish because it is an affordable meaty white fish that doesn’t fall apart when you’re pan searing it. Then you have the banh mi trifecta of jalapenos, pickled daikon/carrots and cilantro. To be honest though, my magic touch here really is the sriracha crema – a simple but important element that brings all of these amazing ingredients together.
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Cornmeal Crusted Banh Mi Fish Tacos
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Pescatarian, Omnivore
Description
Crispy fish tacos with a cornmeal crust, topped with pickled veggies and sriracha crema. A fun twist on a classic!
Ingredients
- 1/2 cups (118 ml) panko breadcrumbs
- 1/2 cups (118 ml) cornmeal
- 1 egg, beaten
- 1/2 lbs (227 g) tilapia fillets
- 3 tbsp canola oil
- 6 corn & wheat tortillas
- Chopped fresh cilantro
- Sliced green jalapenos
- Pickled daikon and carrots
- 1/2 cups (118 ml) sour cream
- 1 tbsp sirracha
Instructions
- Cut each tilapia fillet into 3 small pieces.
- Crack and beat an egg into a mixing bowl. Dip fish pieces into the egg wash. Dredge fish in a mixture of cornmeal and panko.
- Pan-fry the fish fillets in 3 tablespoons of canola oil until golden and crunchy. Place on paper towels to absorb excess oil.
- Microwave tortillas for 15–20 seconds to warm. Place fish on top of tortillas.
- Assemble tacos with sriracha crema, pickled carrots and daikon, cilantro, and jalapeños.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the cornmeal mixture.
- If you don’t have panko, you can substitute with an equal amount of finely crushed crackers.
- To make ahead, prepare the pickled vegetables and sriracha crema a day in advance and store them separately in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
What fish holds up best in a cornmeal crust for these tacos?
Firm white fish like tilapia, mahi-mahi, or cod works well because it does not fall apart when coated and fried. Avoid delicate fish like sole that will break during the frying process.
What makes the banh mi element distinct in this taco?
The banh mi influence typically comes from pickled daikon and carrot, fresh cilantro, sliced jalapeño, and a sriracha mayo. Those toppings balance the crispy fish with acid and heat in a way that plain slaw would not.
Can I bake the cornmeal-crusted fish instead of frying it?
Yes. Bake at 220 degrees Celsius on a greased rack for 12 to 15 minutes, flipping once halfway. The crust will not be quite as crunchy as fried but still provides good texture.
Thank you for the recipe, I love these tacos. I also make the same dish with crabcakes – I make crabcakes and serve them with the sriracha sour cream sauce, daikon, and cilantro.