Sweet Chili Fried Pickle Tacos (Print)
Crunchy fried pickles, tangy slaw and chili sauce fill tortillas for a bold vegetarian main.
# Components:
→ Fried Pickles
01 - 16 dill pickle spears, drained and patted dry
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup buttermilk
05 - 1 1/2 cups panko breadcrumbs
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon coarse black pepper
09 - 1/2 teaspoon kosher salt
10 - Vegetable oil, for frying (about 2 cups for 1-inch depth)
→ Slaw
11 - 2 cups shredded green cabbage
12 - 1/2 cup shredded carrot
13 - 2 tablespoons finely chopped fresh cilantro
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - Salt and black pepper, to taste
→ Assembly
17 - 8 small flour tortillas (6-inch diameter)
18 - 1/2 cup sweet chili sauce
19 - 1/2 cup crumbled feta cheese (optional)
20 - Lime wedges, for serving
# Method:
01 - In a large mixing bowl, combine shredded cabbage, carrot, cilantro, mayonnaise, apple cider vinegar, and season with salt and black pepper. Toss until vegetables are evenly coated. Refrigerate until ready to use.
02 - Arrange three shallow bowls: add flour to one, whisk eggs and buttermilk together in the second, and in the third bowl combine panko breadcrumbs with smoked paprika, garlic powder, salt, and pepper.
03 - Working one spear at a time, dredge each pickle in flour, dip into the egg-buttermilk mixture, and coat thoroughly with seasoned panko. Set aside breaded pickles on a tray.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of 1 inch and heat to 350°F (175°C). Fry breaded pickle spears in batches for 2 to 3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil.
05 - Heat tortillas in a dry skillet over medium heat for 15 seconds per side or microwave briefly until warm and pliable.
06 - On each tortilla, spread a layer of slaw, top with two fried pickle spears, drizzle with sweet chili sauce, and sprinkle with feta cheese if desired. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- Perfect for parties and weeknight dinners
- Vegetarian fusion taco packed with bold flavors
02 -
- Using chilled pickles helps them stay crisp after frying
- For vegan tacos, substitute plant-based mayo and milk, skip feta
03 -
- Dry pickles thoroughly before breading to prevent sogginess
- Fry in batches and avoid overcrowding for best crunch