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!


Recipe Summary

30 mins
20 mins
50 mins
12 tacos


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


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

  • 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