Save Crispy fried pickles, tangy slaw, and sweet chili sauce combine in a fun vegetarian taco, making it a flavorful choice for parties or weeknight dinners.
I first made these tacos for a weekend get-together, and everyone loved the crispy pickles paired with the sweet chili sauce. They quickly became a requested favorite in our house.
Ingredients
- Dill pickle spears: 16, well-drained and patted dry
- All-purpose flour: 1 cup
- Eggs: 2 large
- Buttermilk: 1 cup
- Panko breadcrumbs: 1½ cups
- Smoked paprika: ½ teaspoon
- Garlic powder: ½ teaspoon
- Black pepper: ½ teaspoon
- Salt: ½ teaspoon, plus more to taste
- 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
- Flour tortillas: 8 small (6-inch)
- Sweet chili sauce: ½ cup
- Feta cheese: ½ cup, crumbled (optional)
- Lime wedges: for serving
Instructions
- Prepare the slaw:
- Mix shredded cabbage, carrot, cilantro, mayonnaise, apple cider vinegar, salt, and pepper in a bowl. Toss to coat and refrigerate until ready to use.
- Set up breading stations:
- Place flour in one shallow bowl, whisked eggs and buttermilk in another, and panko breadcrumbs mixed with smoked paprika, garlic powder, salt, and black pepper in a third.
- Bread the pickles:
- Dredge each pickle spear in flour, dip in the egg-buttermilk mixture, and coat thoroughly in seasoned panko.
- Fry the pickles:
- Heat 1 inch vegetable oil in a deep skillet to 350°F (175°C). Fry pickles in batches for 2–3 minutes per side until golden and crisp. Drain on a paper towel-lined plate.
- Warm tortillas:
- Warm tortillas in a dry skillet or in the microwave.
- Assemble the tacos:
- Spread 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.
Save Serving these tacos at family taco night always gets everyone excited. Even picky eaters tend to love the combination of textures and flavors!
Required Tools
Mixing bowls for slaw and breading, shallow bowls for flour and panko, a deep skillet or Dutch oven for frying, tongs, paper towels for draining, and a knife with cutting board to prep veggies.
Allergen Information
This recipe contains egg, wheat (gluten), and may contain milk or soy. Always check product labels for allergy safety.
Nutritional Information
Each taco (with feta) provides about 295 calories, 15g fat, 32g carbohydrates, and 6g protein.
Save These sweet chili fried pickle tacos are sure to inspire smiles and satisfied appetites. Customize with your favorite slaw and sauces for even more fun.
Kitchen Guide
- → How can I make this dish gluten-free?
Use gluten-free flour and gluten-free panko breadcrumbs for the fried pickles, and confirm tortillas are gluten-free.
- → Can I make this meal vegan?
Opt for plant-based mayo, vegan milk, and egg alternatives in the breading; simply omit the feta cheese.
- → What makes the slaw tangy?
Mayonnaise and apple cider vinegar provide the slaw with its creamy, tangy flavor profile, balanced by cilantro.
- → What oil is best for frying pickles?
Vegetable oil is ideal due to its high smoke point and neutral flavor for frying pickles to golden crispness.
- → Can I prepare any components ahead?
The slaw can be made ahead and refrigerated; assemble tacos fresh for best crunch and flavor.
- → What are good sides with these tacos?
Serve with black beans, corn salad, or tortilla chips to complement the bold flavors and textures.