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.
