Save to Pinterest Crispy fried pickles, tangy slaw, and sweet chili sauce combine for a fun vegetarian taco, making this dish perfect for parties or weeknight dinners.
I first made these during a rainy weekend when friends came over. Everyone loved the crunchy pickles paired with sweet chili sauce in warm tortillas.
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
- Shredded green cabbage: 2 cups
- Shredded carrot: ½ cup
- Chopped fresh cilantro: 2 tablespoons
- Mayonnaise: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Salt and pepper: To taste
- Small flour tortillas: 8 (6-inch)
- Sweet chili sauce: ½ cup
- Crumbled feta cheese (optional): ½ cup
- Lime wedges: For serving
Instructions
- Prepare the slaw:
- In a bowl, mix cabbage, carrot, cilantro, mayonnaise, apple cider vinegar, salt, and pepper. Toss to coat and refrigerate until ready to use.
- Set up breading:
- Set up three shallow bowls: flour in one. Whisk eggs and buttermilk in the second. Mix panko breadcrumbs with smoked paprika, garlic powder, salt, and black pepper in the third.
- Bread the pickles:
- Dredge each pickle spear in flour. Dip in the egg-buttermilk mixture. Coat thoroughly with seasoned panko.
- Fry pickles:
- Heat 1 inch of 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 microwave.
- Assemble 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 with lime wedges.
Save to Pinterest This taco recipe became a family favorite at summer gatherings, where everyone pitched in to fry the pickles and fill the tortillas together.
Required Tools
Mixing bowls, shallow bowls (for breading), deep skillet or Dutch oven, tongs, paper towels, knife and cutting board
Allergen Information
Contains: Eggs, Wheat (gluten), Milk (if using buttermilk or feta), Soy (in some mayonnaises). Always check product labels for safety.
Nutritional Information
Per taco (with feta): Calories: 295, Total Fat: 15 g, Carbohydrates: 32 g, Protein: 6 g
Save to Pinterest Enjoy these pickle tacos for a memorable vegetarian twist that delivers bold taste and crowd-pleasing crunch.
Common Recipe Questions
- → How do I make fried pickles extra crispy?
Use panko breadcrumbs and ensure pickles are well-drained and dry before breading. Fry in hot oil until golden brown.
- → Can I make these tacos gluten-free?
Substitute gluten-free flour and panko for the breading and use gluten-free tortillas for a tasty alternative.
- → What slaw works best for these tacos?
A blend of shredded cabbage, carrot, cilantro, mayonnaise, and apple cider vinegar adds crunch and tanginess.
- → How can I add a spicy kick?
Toss in sliced jalapeños or add a dash of hot sauce along with the sweet chili sauce for extra heat and flavor.
- → Are there vegan options available?
Use plant-based mayonnaise, omit cheese, and choose vegan egg and milk substitutes for the breading process.
- → Can I prepare pickles ahead of time?
Breaded pickles can be kept chilled before frying, but for best texture, fry and assemble just before serving.