Crunchy pickles, zesty slaw, and sweet chili sauce fill tortillas for a lively vegetarian taco option.
# What you'll need:
→ Fried Pickles
01 - 16 dill pickle spears, thoroughly drained and dried
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup buttermilk
05 - 1.5 cups panko breadcrumbs
06 - 0.5 teaspoon smoked paprika
07 - 0.5 teaspoon garlic powder
08 - 0.5 teaspoon black pepper
09 - 0.5 teaspoon salt
10 - Vegetable oil, sufficient for 1-inch frying depth
→ Slaw
11 - 2 cups shredded green cabbage
12 - 0.5 cup shredded carrot
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - Salt and pepper, to taste
→ Assembly
17 - 8 small flour tortillas (6-inch diameter)
18 - 0.5 cup sweet chili sauce
19 - 0.5 cup crumbled feta cheese (optional)
20 - Lime wedges, for serving
# Method:
01 - Combine shredded green cabbage, carrot, cilantro, mayonnaise, apple cider vinegar, salt, and pepper in a bowl. Toss thoroughly to coat and refrigerate until needed.
02 - Arrange three shallow bowls: place flour in the first, whisk eggs and buttermilk in the second, and blend panko breadcrumbs with smoked paprika, garlic powder, salt, and pepper in the third.
03 - Dredge each pickle spear in flour, then immerse in the egg-buttermilk mixture, finishing with a thorough coating in the seasoned panko.
04 - Pour vegetable oil into a deep skillet to reach a depth of 1 inch and heat to 350°F. Fry the breaded pickles in batches for 2–3 minutes per side until golden and crisp. Remove and drain excess oil on paper towels.
05 - Heat flour tortillas in a dry skillet or microwave until pliable.
06 - Layer a portion of slaw onto each tortilla, add two fried pickle spears, drizzle with sweet chili sauce, and sprinkle feta cheese if desired. Serve immediately with lime wedges.
