Crispy Cod Tacos Lime Cilantro (Print Version)

Crispy cod wrapped in warm tortillas, topped with lime-cilantro sauce, crisp slaw, and bright garnishes.

# What You’ll Need:

→ Crispy Cod

01 - 1 pound cod fillets, skinless and boneless
02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - Vegetable oil, for frying

→ Lime-Cilantro Sauce

10 - 1/2 cup sour cream
11 - 1/4 cup mayonnaise
12 - Zest and juice of 1 lime
13 - 1 small garlic clove, minced
14 - 2 tablespoons fresh cilantro, finely chopped
15 - Pinch of salt

→ Tacos

16 - 8 small corn or flour tortillas
17 - 2 cups shredded red or green cabbage
18 - 1 small carrot, julienned
19 - 1 small red onion, thinly sliced
20 - Fresh cilantro leaves, for garnish
21 - Lime wedges, for serving

# How to Make It:

01 - Pat cod fillets dry and cut into 8 uniform strips, approximately 4 inches each.
02 - Arrange three shallow bowls: place flour in the first, beat eggs in the second, and combine panko breadcrumbs with paprika, garlic powder, salt, and black pepper in the third.
03 - Dredge each cod strip in flour, then coat in beaten egg, and finish by thoroughly covering with the seasoned panko mixture.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry cod in batches for 2 to 3 minutes per side until golden and cooked through. Remove and drain on paper towels.
05 - In a small bowl, mix sour cream, mayonnaise, lime zest, lime juice, minced garlic, chopped cilantro, and a pinch of salt. Chill until required.
06 - Heat tortillas in a dry skillet or in the microwave just before assembling.
07 - Layer shredded cabbage, julienned carrot, and sliced red onion on each warmed tortilla. Top with a crispy cod strip, drizzle with lime-cilantro sauce, and garnish with cilantro leaves. Serve immediately with lime wedges.

# Additional Tips::

01 -
  • Ready in forty minutes so it works for quick weeknights or relaxed weekends
  • Crispy panko breading delivers an irresistible crunch that holds up in tacos
  • Everything brightened by homemade lime cilantro sauce and fresh garnishes
  • Easily adaptable for baking or ingredient swaps
02 -
  • Rich in lean protein thanks to the cod
  • Fresh herbs and veggies add fiber and crunch
  • The breading keeps the fish moist inside every time
03 -
  • Pressing the panko mixture onto the cod firmly and letting it rest for a minute before frying helps the crumb coating stay put
  • Use fresh lime zest in the sauce and in the slaw for max aroma and flavor
  • Slice fillets into even strips so they cook at the same time for juicy fish and extra crispy crust

Go Back