Not just for Tuesdays! These crispy fish tacos are perfect any day of the week. If you ask us, an authentic fish taco features battered cod fried (not baked or grilled) until golden brown and ultra crispy. So, here's our take on fried cod tacos that don't disappoint! Warm corn tortillas are stuffed with tender cod fillets coated in a golden, crunchy batter and paired with a vibrant cabbage slaw bursting with freshness and zesty flavors. A dollop of creamy avocado crema and a sprinkle of sliced radish for an extra kick complete the dish. We're big fans of these tacos, through and through!
Quick Info
⏱️ 70 min • 🍽️ 6 servings • ⭐ 97%
Nutrition
380 cal • 19g protein • 32g carbs • 19g fat
Tags
[North American] • [Healthy] • [Easy] • [Dinner] • [Pescatarian] • [Under 1 Hour] • [High-Protein] • [High-Fiber]
Ingredients
- ½ head green cabbage, finely shredded
- ½ medium red onion, small diced
- 2 Roma tomatoes, diced
- ¼ cup chopped fresh cilantro
- 1 jalapeño, small, diced
- 2 tablespoons lime juice
- Salt, to taste
- 1 cup all-purpose flour
- 1 tablespoon Old Bay seasoning
- ½ teaspoon baking powder
- 1 cup lager beer
- Vegetable oil, for frying
- 1 pound fresh cod, cut into 1-inch thick strips
- 2 medium avocados
- 1 cup sour cream
- ¼ cup lime juice
- Salt, to taste
- Corn tortillas, warmed
- Thinly sliced radishes, for serving (optional)
Instructions Preview
- Make the cabbage slaw: Combine the cabbage…
- Make the crispy fish: In a large bowl, com…
- Heat the vegetable oil in a large pot unti…
…and 4 more steps
Recipe by: Kiano Moju, Rie McClenny • From: Tasty
