Fusion

Katsu Taco

Name: Katsu Taco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 4 (about 1.25 lb) Pork loin cutlets, pounded 1/2 inch thick; 1/2 cup All-purpose flour; 2 Eggs, beaten; 2 cups Panko breadcrumbs; 2 cups Neutral oil, for frying; to taste Salt & black pepper; 1/4 cup Ketchup; 2 tbsp Worcestershire sauce; 1 tbsp Soy sauce; 1 tsp Sugar; 3 cups Green cabbage, finely shredded; 1 Lime; 1 Serrano, thinly sliced; 8 Corn tortillas; 2 Scallions, thinly sliced; 1 tsp Toasted sesame seeds

Panko-crusted pork loin fried to a shattering golden crisp, sliced into strips, and laid over lime-dressed cabbage in a warm tortilla with homemade tonkatsu sauce. Tokyo crunch, taquería format.

Time: 45 min
Heat
Yield: 8 tacos
Region: CDMX

Ingredients

Katsu

Tonkatsu sauce & slaw

To build

Per-100g nutrition (12 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
All-purpose flour	333	10 g	0 g	76.7 g
Eggs, beaten	55	10.7 g	0 g	2.4 g
Panko breadcrumbs	247	8.2 g	14.1 g	22.4 g
Neutral oil, for frying	884	0 g	100 g	0 g
Salt & black pepper	0	0 g	0 g	0 g
Ketchup	109	1.1 g	0.3 g	27.1 g
Worcestershire sauce	77	0 g	0 g	19.2 g
Soy sauce	53	8.1 g	0.6 g	4.9 g
Sugar	523	10.3 g	31 g	50.5 g
Lime	328	8.8 g	15 g	39.8 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g
Toasted sesame seeds	571	14.3 g	50 g	28.6 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

Method

Season the pounded cutlets with salt and pepper, then dredge through flour, beaten egg, and panko, pressing so the crumbs cling.
Rest the breaded cutlets on a rack so the crust sets before frying.
Whisk the ketchup, Worcestershire, soy, and sugar into a glossy tonkatsu sauce; toss the cabbage with lime juice, a pinch of salt, and the serrano.
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Fry the cutlets in 350°F oil until deep golden and cooked through, about 3 minutes per side.
Drain on a rack, rest a couple of minutes, then slice each cutlet crosswise into strips.
Warm the tortillas, lay down a bed of slaw, top with katsu strips, and finish with tonkatsu sauce, scallions, and sesame.