Pin Crispy fried pickles, tangy slaw, and sweet chili sauce come together in a fun, flavorful vegetarian taco perfect for parties or weeknight dinners.
I first made these tacos for a game-night with friends, and they were gone in minutes. The combination of crunchy pickles and creamy slaw is irresistible.
Ingredients
- Dill pickle spears: 16, well-drained and patted dry
- All-purpose flour: 1 cup
- Large eggs: 2
- Buttermilk: 1 cup
- Panko breadcrumbs: 1½ cups
- Smoked paprika: ½ teaspoon
- Garlic powder: ½ teaspoon
- Black pepper: ½ teaspoon
- Salt: ½ teaspoon
- Vegetable oil: for frying
- Green cabbage: 2 cups, shredded
- Carrot: ½ cup, shredded
- Fresh cilantro: 2 tablespoons, chopped
- Mayonnaise: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Salt and pepper: to taste
- Small flour tortillas: 8 (6-inch)
- Sweet chili sauce: ½ cup
- Feta cheese: ½ cup, crumbled (optional)
- Lime wedges: for serving
Instructions
- Make the Slaw:
- In a bowl, mix shredded cabbage, carrot, cilantro, mayonnaise, apple cider vinegar, salt, and pepper. Toss well and refrigerate until ready to use.
- Prepare Breading Station:
- Set up three shallow bowls: one with flour, one with whisked eggs and buttermilk, and one with panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and pepper.
- Bread the Pickles:
- Dredge each pickle spear in flour, dip in egg-buttermilk mixture, then coat thoroughly with seasoned panko.
- Fry the Pickles:
- Heat 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry pickles in batches for 2 to 3 minutes per side until golden and crisp. Drain on a paper towel-lined plate.
- Warm the Tortillas:
- Warm tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the Tacos:
- Spread a little slaw on each tortilla. Top with two fried pickle spears, drizzle with sweet chili sauce, and sprinkle with feta cheese if desired. Serve immediately with lime wedges.
Pin Making these tacos has become a regular request in my family, especially when we want something easy yet exciting for dinner. It's always a hit with both kids and adults.
Required Tools
Mixing bowls, shallow bowls, deep skillet or Dutch oven, tongs, paper towels, knife and cutting board
Allergen Information
Contains eggs, wheat (gluten), milk (if using buttermilk or feta), and soy (if using some mayonnaise). Always confirm ingredients for allergies.
Nutritional Information
Each taco (with feta): Calories: 295, Total Fat: 15 g, Carbohydrates: 32 g, Protein: 6 g
Pin Serve these tacos hot and fresh for maximum crunch. They pair perfectly with a simple side salad or crispy potato wedges.
Recipe FAQ
- → How do I keep the fried pickles crispy?
Drain on paper towels, fry in batches, and assemble tacos just before serving to maintain crunch.
- → Can I make these tacos gluten-free?
Use gluten-free flour and panko breadcrumbs to easily adapt this dish for gluten-free diets.
- → What's the best way to reheat fried pickles?
Bake in a hot oven for a few minutes to crisp up; avoid microwaving, which can soften the breading.
- → How do I make this dish vegan?
Use plant-based mayo, omit feta, and replace eggs and buttermilk with vegan alternatives for breading.
- → Which tortillas are recommended?
Small flour tortillas work best for holding fillings, but corn tortillas are a tasty alternative.
- → Can I add more heat?
Top with sliced jalapeños or a dash of your favorite hot sauce for a spicy kick.