I came up with this recipe because I love fish tacos and couldn't find any where I live that weren't overly breaded and kind of soggy. We love the crispiness and great flavor of this fish!

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
12
Yield:
12 tacos
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Fish:
Tacos:

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

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  • Beat eggs, milk, and taco seasoning together in a bowl using a whisk or a fork. Place panko bread crumbs in a separate bowl.

  • Coat each piece of cod in egg batter, followed by bread crumbs.

  • Place cod in hot oil and fry until golden brown and flaky, flipping halfway through if using a saucepan, 4 to 8 minutes, depending on size and fry method. Transfer to a platter covered with paper towels to drain. Keep warm.

  • Warm tortillas in a microwave oven, 30 seconds to 1 minute.

  • Divide fish evenly between tortillas. Top tacos evenly with sour cream; squeeze lime juice over each. Top each with cabbage, tomato, onion, bell pepper, and avocado, in that order. Squeeze additional lime juice over each taco and serve.

Cook's Notes:

I prefer to deep fry because it cooks more evenly. When pan frying, watch for burning and be careful of breakage.

The basic fish recipe makes a great fish stick by changing the taco seasoning out for salt/pepper/garlic or other favorite herbs and spices. For simple fish sticks, slice width-wise for best results.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

376 calories; protein 17.6g; carbohydrates 34.1g; fat 21.4g; cholesterol 73mg; sodium 224.3mg. Full Nutrition
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